Prep time: 3 hrs | Cook time: 32 mins | Total time: 3 hrs 30 mins | Yield: 12 TO 14 SERVINGS
This impressive three-layer decadent dessert overloaded with rich chocolate and a peanut butter cup is heaven! This cake is like a dream come true for me because I enjoy my two most favourites in the world in one treat!
INGREDIENTS :
Cake:
- 3 eggs, at room temperature
- 2½ c. (312.5 grams) + 1 tbsp all-purpose flour
- 1 c. (86 grams) + 1 tbsp Dutch-process cocoa powder
- 3 c. (600 grams) granulated sugar
- 1 tbsp baking soda
- 1½ tsp (1.5 tsp) baking powder
- 1½ tsp (1.5 tsp) salt
- ¾ c. (163.5 ml) vegetable oil
- 1½ c. (355.5 ml) strong black coffee, hot
- 4½ tsp (4.5 tsp) vanilla extract
- 1½ c. (360 ml) buttermilk, at room temperature
Peanut Butter Frosting:
- 10 tbsp unsalted butter, at room temperature
- 2 c. (516 grams) creamy peanut butter
- 2 c. (240 grams) powdered sugar
- 1½ tsp (1.5 tsp) vanilla extract
- ⅔ c. (158.67 ml) heavy cream
- ½ tsp (0.5 tsp) kosher salt
Chocolate Ganache:
- ¾ c. (178.5 ml) heavy cream
- 30 miniature peanut butter cups, coarsely chopped, divided
- 8 oz. (226.8 grams) semisweet chocolate, finely chopped
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: After greasing three 8-inch round cake pans, line them with rounds of parchment paper. Grease, then flour the parchment, tapping the excess off. Set aside.
Step 3: Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of an electric mixer. You can also use a large mixing bowl.
Step 4: Place the eggs, buttermilk, coffee, oil, and vanilla in a medium bowl. Mix well until blended.
Step 5: To the dry ingredients, add the wet ingredients and stir on medium speed for about 2 minutes, scraping the sides and bottom of the bowl. Beat for another 20 seconds.
Step 6: Evenly among the prepared pans, divide the batter. Place in the preheated oven and bake for about 20 minutes, then rotate the pans. Bake for additional 12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans. Then, let them cool for another 20 minutes on a wire rack before carefully inverting them onto the wire racks to cool fully.
Step 7: For the Peanut Butter Frosting, beat the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-low speed until the mixture is creamy. As needed, scrape down the bowl using a rubber spatula. Then, add in the heavy cream and beat on high speed until light and smooth.
Step 8: To assemble the cake, level off the tops of the cakes if they are uneven or have domed on top. On a serving plate, place one cake layer. Spread the peanut butter frosting on top and sprinkle with 10 of the chopped peanut butter cups. On top, place another layer of cake and cover with a cup of peanut butter frosting and top with 10 chopped peanut butter cups. Put the final cake layer, top face-down on the second layer, then frost the entire cake with the rest of the peanut butter frosting. Make sure to smooth the frosting out as possible. Keep the cake in the fridge for an hour to let the frosting set.
Step 9: For the Chocolate Ganache, set aside the chocolate in a 4-cup measuring cup. In a small saucepan, warm the cream on medium heat until it just comes to a boil. Over the chopped chocolate, pour the cream and allow it to sit for about 2 minutes. Start to whisk the mixture in the middle, slowly working outward until the ganache is thoroughly smooth. Set this aside to cool, stirring often until slightly thickened with a pourable consistency.
Step 10: Into the middle of the cake, gradually pour the chocolate ganache, allowing it to push itself outward and flow on the sides of the cake. On top of the cake, place 10 chopped peanut butter cups. Chill the cake in the fridge for at least 30 minutes to allow the ganache to set.
Nutrition Facts:
calories: 875kcal, carbohydrates: 125g, protein: 20g, fat: 71g, saturated fat: 35g, cholesterol: 109mg, sodium: 986mg, potassium: 725mg, fiber: 7g, sugar: 90g, vitamin a: 835IU, vitamin c: 0.2mg, calcium: 140mg, iron: 4.7mg
PEANUT BUTTER CUP OVERLOAD CAKE
Ingredients
- Cake:
- 3 eggs, at room temperature
- 2½ c. (312.5 grams) + 1 tbsp all-purpose flour
- 1 c. (86 grams) + 1 tbsp Dutch-process cocoa powder
- 3 c. (600 grams) granulated sugar
- 1 tbsp baking soda
- 1½ tsp (1.5 tsp) baking powder
- 1½ tsp (1.5 tsp) salt
- ¾ c. (163.5 ml) vegetable oil
- 1½ c. (355.5 ml) strong black coffee, hot
- 4½ tsp (4.5 tsp) vanilla extract
- 1½ c. (360 ml) buttermilk, at room temperature
- Peanut Butter Frosting:
- 10 tbsp unsalted butter, at room temperature
- 2 c. (516 grams) creamy peanut butter
- 2 c. (240 grams) powdered sugar
- 1½ tsp (1.5 tsp) vanilla extract
- ⅔ c. (158.67 ml) heavy cream
- ½ tsp (0.5 tsp) kosher salt
- Chocolate Ganache:
- ¾ c. (178.5 ml) heavy cream
- 30 miniature peanut butter cups, coarsely chopped, divided
- 8 oz. (226.8 grams) semisweet chocolate, finely chopped
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: After greasing three 8-inch round cake pans, line them with rounds of parchment paper. Grease, then flour the parchment, tapping the excess off. Set aside.
Step 3: Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of an electric mixer. You can also use a large mixing bowl.
Step 4: Place the eggs, buttermilk, coffee, oil, and vanilla in a medium bowl. Mix well until blended.
Step 5: To the dry ingredients, add the wet ingredients and stir on medium speed for about 2 minutes, scraping the sides and bottom of the bowl. Beat for another 20 seconds.
Step 6: Evenly among the prepared pans, divide the batter. Place in the preheated oven and bake for about 20 minutes, then rotate the pans. Bake for additional 12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans. Then, let them cool for another 20 minutes on a wire rack before carefully inverting them onto the wire racks to cool fully.
Step 7: For the Peanut Butter Frosting, beat the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-low speed until the mixture is creamy. As needed, scrape down the bowl using a rubber spatula. Then, add in the heavy cream and beat on high speed until light and smooth.
Step 8: To assemble the cake, level off the tops of the cakes if they are uneven or have domed on top. On a serving plate, place one cake layer. Spread the peanut butter frosting on top and sprinkle with 10 of the chopped peanut butter cups. On top, place another layer of cake and cover with a cup of peanut butter frosting and top with 10 chopped peanut butter cups. Put the final cake layer, top face-down on the second layer, then frost the entire cake with the rest of the peanut butter frosting. Make sure to smooth the frosting out as possible. Keep the cake in the fridge for an hour to let the frosting set.
Step 9: For the Chocolate Ganache, set aside the chocolate in a 4-cup measuring cup. In a small saucepan, warm the cream on medium heat until it just comes to a boil. Over the chopped chocolate, pour the cream and allow it to sit for about 2 minutes. Start to whisk the mixture in the middle, slowly working outward until the ganache is thoroughly smooth. Set this aside to cool, stirring often until slightly thickened with a pourable consistency.
Step 10: Into the middle of the cake, gradually pour the chocolate ganache, allowing it to push itself outward and flow on the sides of the cake. On top of the cake, place 10 chopped peanut butter cups. Chill the cake in the fridge for at least 30 minutes to allow the ganache to set.
