Chocolate Peanut Butter Cake

It’s almost 2020, so I thought it was time to create a new design for my most popular cake – my Chocolate Peanut Butter Cake. It blends a moist chocolate cake, with a peanut butter cream filling. The original cake was covered in chocolate frosting. The revisions I made include a peanut butter buttercream frosting, 2 layers of chopped PB cups, and a new design for the top of the cake. I have to say, the new frosting amps up the peanut butter flavor, and might just be my few favorite frosting!

Lets start with the chocolate cake first. This is the perfect recipe for this cake – and most of my chocolate cakes. It is from Hersheys.com. This recipe will make 3 – 8″ layers – using 2 1/2 c batter per pan.

Combine dry ingredients:

3 c sugar
2 1/2 c all purpose flour, plus another 2 Tbsp
3/4 c cocoa powder, plus another 6 Tbsp
2 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp salt

Mix with a hand whisk, or sift into a bowl and set aside..

Add to stand mixer with a whisk attachment:

3 large eggs
1 1/2 c milk
3/4 c vegetable oil
3 tsp vanilla

Combine til well-blended. Then add the dry ingredients slowly, while mixer is on low. Increase to med. speed.

Then add 1 1/2 c boiling water slowly with mixer on low.

Batter will be THIN.

Prepare 3 – 8″” round cake pans with cooking spray, and line with parchment paper circles. You can purchase these pre-cut, or just make your own as I do. Place your cake pan on 3 sheets of parchment paper. Trace the bottom of the pan onto the paper, using a sharpie marker. Then cut out the circle with scissors. This will make 3 pan liners. Pour 2 1/2 c batter into each of 3 pans. Dividing the batter evenly will ensure the same size cake layers.

Bake cakes at 350 degrees, for 20 -25 min. Check for doneness using a toothpick inserted in center that comes out clean. Allow to cool completely.

PEANUT BUTTER CREAM FILLING:

1 – 8 oz pkg cream cheese, room temp
1 c smooth peanut butter (Jiff of Skippy)
1/4 c powdered sugar
1 1/2 c Cool Whip

Add cream cheese, peanut butter, and powdered sugar into a stand mixer with a paddle attachment. Blend til smooth. Then add Cool Whip (you can add more or less of this, as you like). Blend til smooth.

Prepare cake layers. 2 of my highly recommended accessories are a revolving cake pedestal, and an offset spatula. I can’t function without these 2 items! Remove cake layers from pans. I recommend that you level your cake layers using a long serrated knife. Remove parchment paper from bottom of cake layers. I like to use pre-cut cardboard rounds under the cake. These are available in craft stores or online. I use a 10″ circle for an 8″ cake.

Place peanut butter cream filling on top of 1 cake layer. Spread to within 1/2″ of the edge, using offset spatula. This is important, as you don’t want the filling oozing out onto the frosting. Top with about 1/4 c of the chopped PB cups.

Top with another cake layer, then repeat the process. Top with the remaining cake layer, and gently press together, making sure the cake is straight and level from all sides. Refrigerate while you make the frosting.

PEANUT BUTTER BUTTER CREAM FROSTING

1 c salted butter, room temp
1/2 c plus 2 Tbsp of smooth peanut butter (Jiff, or Skippy)
4 1/2 c powdered sugar
3-4 Tbsp of milk
1/2 c chopped mini peanut butter cups for garnish
4 regular sized THIN peanut butter cups, each cut in 1/2 (to garnish the top).

Combine the butter and peanut butter in a stand mixer with a paddle attachment. Beat until smooth. Add 2 c powdered sugar, 1 c at a time. Blend well til very smooth. Add 2 Tbsp milk, and beat again. Add rest of powdered sugar, 1 c at a time, then add the rest of the milk. Mixture should be very smooth and fluffy.

Place your cake onto a revolving cake pedestle. Frost with a light coat of frosting, and smooth using an off set spatula. This is your “crumb coat”. Refrigerate for at least 15 min to set. Then add another thicker coat of frosting. Smooth using the off set spatula, or a bench scraper. You should have some frosting leftover to decorate the top. Press a small circle of chopped peanut butter cups around the bottom of the cake. Refrigerate cake while you make the chocolate ganache.

CHOCOLATE GANACHE:

Add 4 oz semisweet chocolate and 4 oz of heavy cream to a microwave safe bowl. Microwave on high for 1 min. Mixture should be hot and steamy. Stir to blend. If not melted completely, microwave for another 20-30 seconds. Add a pinch of salt, and stir to blend. Pour into a plastic bottle with a squirt top. Remove cake from refrigerator, and drizzle chocolate SLOWLY around the edges of the cake. If it is dripping too fast, let the bottle sit on the counter for a few min to cool a bit, then try again.

Fill in the top of the cake with ganache, and spread with the off set spatula (or a small spoon) to smooth. Set the 8 thin PB cup halves onto the top of the cake. Refrigerate to set for about 30 min. Then top with the rest of the PB frosting, using a piping bag and open star tip 1M. Pipe on 8 swirls around the top of the cake, between the PB cup halves. Sprinkle with the remaining chopped PB cups.