Overload definitely describes this ridiculously amazing Chocolate Peanut Butter Cup Overload Cake.
- 2½ cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs
- 1½ cups buttermilk
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
- Peanut Butter Icing (recipe follows)
- Chocolate Ganache (recipe follows)
- 30 miniature peanut butter cups, coarsely chopped, divided
- 2 cups confectioners’ sugar
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter, softened
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- ¾ cup heavy cream
- Preheat oven to 350℉. Grease three 8-inch round cake pans, line bottoms with rounds of parchment paper, grease parchment, then flour the insides of the pans, set aside.
- In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (batter will be very thin).
- Divide batter evenly among prepared pans.
- Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a tester inserted into center of cakes comes out almost clean (with a few moist crumbs), about 12 more minutes.
- Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
- Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter icing and sprinkle with 10 of the chopped peanut butter cups. Top with a second cake layer and cover with another 1 cup of the icing and another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter icing, smoothing as best as possible.
- Refrigerate the cake for at least 1 hour, until the icing is set.
- Slowly pour the chocolate ganache over the top of the cake, letting it flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups.
- Refrigerate the cake for at least 30 minutes, allowing the ganache to set up. Keep the cake refrigerated, removing it from the refrigerator 20 minutes prior to serving.
- Place confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed.
- Add the heavy cream and beat on high speed until the mixture is light and smooth.
- While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside.
- Place the cream in a small saucepan over medium heat and warm until it just comes to a boil.
- Pour the cream over the chopped chocolate and let sit for 2 minutes. Whisk until the ganache is smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
Recipe and Photo: isinginthekitchen.com