Extreme Chocolate Peanut Butter Cake

extreme chocolate peanut butter cake

 

Oh my, this just happened today!! I had the whole family over today to celebrate my husband’s 40th birthday. A complete “Over the Hill” theme, which included an appetizer of dentures…apple slices and mini marshmallows. Peanut butter held it together like glue. They were absolutely cute and everyone loved them. I’ll be sure to include them in another post.

But onto this amazing-ness of a cake!! My husband has the luck of having me make him an exciting cake for his birthday every year. This year, I was sure to make one of his most favorite combos–CHOCOLATE AND PEANUT BUTTER! I mean, who isn’t crazy about this combo?! Reese’s peanut butter cups are one of the yummiest candy bars EVER 🙂 The chocolate and peanut butter literally go together like a PB & J sandwich. Seriously.

So try this cake out, and let me know what you think! My family were crazy over it! I also made a Chocolate Protein Cupcakes with Vanilla Icing so that my diabetic father-in-law could have a dessert as well. I’ll be posting that recipe this week…so stay tuned!!

One more thing: The coffee in this recipe does NOT make the cake taste like coffee in any way. It merely boosts the flavor of the chocolate.

extreme chocolate peanut butter cake slice

Extreme Chocolate Peanut Butter Cake

Chocolate Fudge Cake:
2 cups sugar
2 cups all purpose flour
1/2 cup unsweetened cocoa, sifted
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup canola oil
1 tbsp vanilla
1 cup hot brewed coffee

Peanut Butter Cream Frosting:
1 3/4 cups creamy peanut butter (don’t use the natural kind without oils–use “no stir” kind)
1 stick unsalted butter, room temperature
2 cups powdered sugar
1 tsp vanilla
3/4 cup heavy cream

Chocolate Ganache:
1 cup dark chocolate chips
2/3 cup heavy whipping cream
1 tbsp light corn syrup

Instructions:
1. Prepare by preheating the oven to 350F, grease three 8-in round cake pans and line with parchment paper.

2. In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add in eggs, sour cream, oil and vanilla. Slowly stir in coffee.

3. Pour batter into pans. Bake for 18-20 min or until it passes the toothpick test. Remove from the oven and let cool.

4. In a mixer, beat together butter and peanut butter until well mixed. Slowly add in sugar and mix. The. Add vanilla and cream, and beat until light and fluffy.

5. Once the cakes are fully cooled, begin the assembly. Place one cake on your container bottom or a serving platter. Frost with about 1/2 cup of peanut butter frosting. Add another cake on top, then frost with another 1/2 cup of frosting. Add the final layer of cake, and frost the top and sides. Don’t worry about getting the top perfect because the ganache will cover it!

6. Place the cake in the refrigerator to set up for approximately 5-10 minutes.

7. Begin making the ganache by adding the cream and syrup to a small sauce pan. Place on medium high until it starts to boil. Remove from heat and add the chocolate. Whisk until smooth. Quickly pour on top of cake and let it drip down on the sides. Use a spatula to push the ganache to the sides if needed. Return the entire cake to the refrigerator for the ganache to set up (about 10 minutes).

8. Finish decorating by piping remaining peanut butter frosting on top and include Mini Peanut Butter Cups! Yum! Store cake in the refrigerator.

Sorry, no macros to count here. They don’t exist! LOL! Enjoy it as your cheat meal!

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