Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger

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READY IN: 24hrs 25mins
Recipe by Danielle W

Bonappetit.com Recipe by Emily Luchetti Photograph by Mark Thomas March 2005

Ingredients Nutrition

Directions

  1. FILLING.
  2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
  3. Remove from heat.
  4. Add chocolate; let stand 1 minute.
  5. Whisk until smooth.
  6. Whisk in peanut butter.
  7. Chill uncovered overnight.
  8. CAKE.
  9. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  10. Line bottoms with parchment paper.
  11. Sift first 4 ingredients into medium bowl.
  12. Using electric mixer, beat butter and peanut butter in large bowl until blended.
  13. Beat in sugar.
  14. Beat in eggs, 1 at a time, then vanilla.
  15. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 addition.
  16. Divide batter among pans and spread evenly.
  17. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
  18. Cool cakes 5 minutes.
  19. Turn out onto racks; peel off parchment.
  20. Cool cakes completely.
  21. FROSTING.
  22. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
  23. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
  24. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  25. PUTTING TOGETHER.
  26. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
  27. Spread with half of filling.
  28. Place another layer, bottom side up, on work surface.
  29. Spread with remaining filling; place atop first layer.
  30. Top with remaining cake layer, bottom side up.
  31. Spread frosting over top and sides of cake.
  32. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing. Press candy and peanuts onto top of cake.

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