Peanut Butter Cup Cake

No such thing as a successful diet in this house.

Especially when you see something like this - a rich. chocolatey cake recipe combined with sweet peanut butter buttercream, chocolate ganache and peanut butter cups...

WHAT?

There is literally just too much going on for words here.  So, I'm going to keep it short and let the flavor do the talking.

I love chocolate.  I love peanut butter.

I love the combination of different flavors and textures in this cake.  And, I love how the chocolate ganache makes this really taste like a legit peanut butter cup.

I want to say more, but... my mouth is currently packed full of cake.

Sorry...

Not sorry.














Peanut Butter Cup Cake
(loosely adapted from Brown Eyed Baker)

Chocolate Cake: 
1 tsp salt
1 tsp vanilla extract
1 cup butter, room temperature
1/2 cup milk
1/2 cup strong coffee
2 tsp baking powder
2 cups sugar
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
4 eggs

Candy Bar Filling:
1 cup very finely chopped peanut butter cups

Peanut Butter Buttercream:

1 stick butter

1 1/2 cups Confectioner's sugar

1/2 cup peanut butter

1 tsp vanilla

Chocolate Ganache:

1 cup semi-sweet chocolate chips

3/4 cup heavy cream

FInely chopped candy pieces for decorating

Preheat oven 350F.

Combine all cake ingredients in a stand mixer.  Mix until smooth,

Distribute the batter evenly between 3 greased 9" pans.

Bake for 30 minutes.  Let cool completely.

While the cake is baking, mix ingredients for the buttercream together in a bowl.  

For the ganache,  place chocolate chips in a mixing bowl.  Bring heavy cream to a boil in a saucepan over medium heat.  Remove from heat and pour cream over chips, letting it sit for about a minute to soften the chips.  Stir until the ganache is smooth and glossy.

Once the cake is cooled, spread 1/2 the buttercream over the top of two layers.  Sprinkle finely chopped candy over the buttercream.   Stack the cake layers on top of each other to form a three-tier cake with the plain, uncovered tier at the top.  Cover the top and sides with the cake with the buttercream.  

Slowly pour the ganache over the top of the cake while it is still slightly warm, starting at the center and lightly spread outward, letting the ganache cool and harden.

Sprinkle extra candy pieces over the top of the cake.