Chocolate Peanut Butter Layer Cake
- Ready In:
- 1hr 55mins
- Ingredients:
- 23
- Serves:
-
10-16
ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 1 3⁄4 cups cake flour
- 1 1⁄4 cups cocoa
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups buttermilk
- 1 teaspoon vanilla extract
- chopped peanuts (optional)
-
Chocolate Ganache
- 1 cup semisweet chocolate morsel
- 3 tablespoons heavy whipping cream
-
Peanut Butter Mousse
- 1⁄2 cup peanut butter morsels
- 1 1⁄4 cups heavy whipping cream, divided
- 1⁄2 cup chunky peanut butter
- 1⁄4 cup confectioners' sugar
-
Rich Chocolate frosting
- 1 cup butter, softened
- 1⁄4 cup cocoa
- 4 cups confectioners' sugar
- 3 tablespoons milk
-
Peanut Butter Ganache
- 1 cup peanut butter morsels
- 3 tablespoons heavy whipping cream
directions
- Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
- In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
- Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
- Pour batter into prepared cake pans. Bake 33 to 38 minute.
- Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
-
For chocolate ganache:
- Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
-
For peanut butter mousse:
- Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
- In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
- Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
-
For rich chocolate frosting:
- In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
- Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
-
For peanut butter ganache:
- Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
- Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
- Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
- Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
- Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.
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