Last week I shared that I was making some calories while burning some calories on a Friday night. It was my Step-Dad’s birthday, and I was slightly selfish.
I made this cake.
Or was I totally selfless because I made him this fantastic cake?
I didn’t really ask him what he wanted for his birthday cake, I just decided I was craving a
small slice of this cake, so I made it. I have told you before, as you might remember from this post, this post, and this post, my love for the combination of chocolate and peanut butter is undeniable.
I started the cake in my kitchen, but was off to my sister’s house up north, so I just packed up all my tools and finished it off at her house. Because let’s be real, my sister is not a kitchen gadget hoarder like me, and lacks some of the things I have in my kitchen. Lucky her. Lucky me, my Christmas and birthday list for her now has a whole lot on it… #shecanhoardtoo
We were in such a rush making dinner that I didn’t take the time to really photograph the cake. I just had my sister snap 2 photos with my iphone, and we called it a day.
Or I mean, we stared at its prettiness for roughly 3.42534645 seconds and then we cut into it.
Much tastier in the belly then through the eyes.
And my Step-Dad did love the cake. Who wouldn’t? However, he refused to let us put candles on it or sing.
Now go make yourself a cake! And workout so you can eat the cake 😉
Chocolate Peanut Butter Cake
- 2 cups flour
- 2 cups sugar
- 3/4 cup good quality Cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsp vanilla
- 1 cup hot coffee
- 1 cup salted butter, room temp
- 1/2 cup Peanut butter
- 4-5 cups powdered sugar
- 4-6 tbsp heavy whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon coarse sea salt
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- chocolate sprinkles
- Prepare 3- 9 inch cake pans by greasing all sides adding parchment paper circles in to the bottom, and grease paper.
- Add all dry ingredients to a bowl of stand mixer and turn on low to blend.
- Add eggs, buttermilk, vanilla and vegetable oil to the dry ingredients and mix on low until all incorporated.
- With mixer running on low, slowly poor in coffee. Mix until fully combined.
- Pour into prepared cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs and pulls away from outside of pan. The cake may look still wet on top, that is how it should look.
- Remove cakes from oven and allow to cool in pans for about 10 minutes, then remove to cooling racks to cool completely.
- Wrap cooled cakes in plastic wrap and store in refrigerator over night.
- In mixing bowl, blend together butter, peanut butter, vanilla and 1 tablespoon whipping cream. Mix until smooth
- Slowly add 4 cups of powdered sugar and mix until smooth.
- Add 2 tbsp of whipping cream and mix until smooth.
- Add fifth cup of powdered sugar and mix until smooth.
- Add more whipping cream until the frosting is at the right consistency for decorating.
- Place first layer of cake on cake plate or cake board. Spread an even layer of icing onto first layer of cake.
- Repeat adding layers and frosting until all layers are added.
- Frost top and outside of cake with thin layer of frosting. No need for a crumb coat or to be perfect in frosting because the ganache will cover most of frosting.
- Save remaining frosting and put in a piping bag with large star tip for decorating top.
- Place cake in refrigerator for 1 hour to chill.
- Place chocolate chips in a large glass bowl.
- Microwave heavy cream until it starts to boil, 2 minutes roughly. Remove from microwave and pour over chocolate chips.
- Cover bowl with saran wrap for 5-7 minutes.
- Whisk chocolate and cream until smooth.
- Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake. Start from the center, and allow chocolate to run down sides on its own.
- Allow ganache to cool in refrigerator for 30 minutes to firm up.
- Once chocolate ganache has firmed up, top with remaining icing and sprinkles.