Monday, October 12, 2009

Chocolate Peanut Butter Layer Cake

Hubby's birthday was last Monday, but we didn't get around to celebrating it until this past Saturday. I was having a pouty moment over something he did last weekend, so in retaliation I was a horrible wife and made him wait for this cake until I was good and ready to bake it.

It's funny how I can still get my panties in a bunch 30 years into this marriage business. You'd think I'd have learned long ago that he is who he is and no amount of coaxing or cajoling is going to change him. We'd have been eating this cake a whole week earlier if I'd just quit wearing panties. OK, that sounded a lot less trashy when I was typing it....LOL!

The inspiration for this recipe came from the King Arthur flour blog. The folks there made what they called a Buckeye cake. You know those little peanut butter candies that are dipped in chocolate and look like buckeyes (the nut?) Well, this cake mimics the flavors found in that candy and caught my immediate attention because I still consider myself a Buckeye, even though I've been exiled to Indiana.

Since there are just the three of us, I knew I didn't want a huge cake to be left here to torture me with temptation, so I decided to make a 6" layer cake and use the rest of the batter to make jumbo cupcakes to freeze and eat at a later time. You could also use this recipe for three 9" cakes.

In the end, I ended up using only the ganache portion of King Arthur's recipe, opting for a lighter, fluffier peanut butter filling and a different cake recipe that I already knew I liked.

Chocolate Peanut Butter Layer Cake

1 3/4 cup sugar
1 cup butter, softened
2 tsp vanilla
2 large eggs plus 2 large egg whites
2 1/2 cups cake flour
1 cup Dutch-processed cocoa
2 tsp espresso powder
2 tsp baking soda
1/2 tsp salt
2 1/4 cups buttermilk

Preheat oven to 350 degrees. Spray cake pans with cooking spray and flour generously.

Cream butter, sugar and vanilla with mixer on medium speed until light and fluffy. Beat in the eggs, one at a time. Scrape down bowl and beaters.

In a separate bowl combine flour, cocoa, espresso powder, baking soda and salt. Beat into creamed mixture alternating with the buttermilk. Scrape down bowl and beaters and continue mixing on medium speed for one minute. Pour into prepared pans.

Bake for 28-30 minutes and until toothpick inserted in center of cake comes out clean. This actually ended up being about 35 minutes in my oven with the 6"x2" pans.

Remove from oven and cool for 15 minutes before removing from pans to cool completely on cooling rack.

When cakes have completely cooled, slice them in half horizontally, now giving you four separate cake layers. Place one layer on plate and spread peanut butter filling over the top. Repeat with remaining layers but do not top the last layer with peanut butter filling. Pour ganache over the top of the cake and let it run down the sides.

Peanut Butter Filling

1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup confectioner's sugar
1/2 cup marshmallow creme (Fluff)
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
Pinch salt

Mix all of the filling ingredients together with a mixer on medium speed until light and fluffy, about 3 minutes. Scraping down the bowl as necessary.

Chocolate Ganache

1 1/3 cups (8 ounces) chocolate chips or chopped semisweet chocolate
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup

Combine the above in a microwave safe bowl and heat in 15-20 second increments until cream is hot enough to melt the chocolate. Stir until chocolate is melted and ganache is smooth.

17 comments:

June said...

Chocolate.. peanut butter.. ganache... this looks so incredibly incredible Mags. I'd say from his point of view it might have been worth the snit. Bet you had uhhhh fun making up!LOL

Morta Di Fame said...

This is the most delicious looking cake I have ever seen. Its almost as satisfying to look at it somehow. You have a lucky man!

Moogie said...

This looks fabulous. My birthday is next month... hint... hint.

Gala said...

Wow! Absolutely luscious!

pegasuslegend said...

looks delicious!

tastestopping said...

I was doing my daily stroll through TasteSpotting and saw this beauty. Wish I were having it for breakfast! (What?...it's got peanut butter!) Is the recipe here the one you used, or the KAF recipe? Because I'm curious about the lighter, fluffier filling. I'm definitely going to try this. Yum.

Best,
Casey

What A Dish! said...

That looks delish- I'm bookmarking it for a future birthday!

Christine said...

Wow, that looks unbelievable!!

stephchows said...

let's face the facts, after 30 years hubby should know better then to mess with you when it's close to cake baking time :D

Donalyn said...

I can't imagine that this this be anything other than stupendous - worth waiting a week for! ;)

VintageMixer said...

this is like a huge Buckeye! Brilliant! I will have to try it!

Jen @ My Kitchen Addiction said...

That is a cake that is worth waiting for :) Glad to see someone else refuses to bake when angry at her husband... I have done that before!

oneshotbeyond said...

so delightful!

Cajun Chef Ryan said...

Just lovely! I want some.....NOW!

Hillary said...

This is the best looking cake I've seen in a long time. Wow!!

Mags said...

Thank you to everyone for such kind comments!

June: yup, from his view point it was definitely worth the spat.

Moogie: First you have to do something to make me angry, then I can bake you a birthday cake!

Casey: For the peanut butter filling I used the one posted on my blog. The only part of the King Arthur recipe that I used was for the ganache.

Marti said...

What a lucky threesome to be part of!

That sounded a lot more trashy when I typed it... but that's ok, I wanted to be in keeping with the "trash-talk and GARBAGE GUT" of theme you're rockin' here!

That cake looks totally amazing, Mags! Your ganache looks slightly on thicker, lumpier (how did you get it to do that? YUM!) and much more decadent than is sometimes seen. Altogether... AMAZING!