Tuesday, February 2, 2010

Peanut Butter Chocolate Layer Cake

January is the month of birthdays in our family and to celebrate I made this cake. It turned out so rich and yummy and I absolutely love the combination of chocolate and peanut butter. The recipe has directions to make the chocolate cake from scratch and it requires some special ingredients like cake flour and whole buttermilk. After making it however, I honestly think it would be easier to use a box mix and it would probably taste just as good if not even better. Also, when I make cakes that I will be removing completely from the pan, instead of using butter and flour I love to use the Wilton Cake Release. You just spread it on your pans with a pastry brush and your cakes come out perfectly every time. It's so incredibly easy to use and you can buy it at any craft store where Wilton products are sold. Anyway, I had a lot of fun making this cake and I had even more fun eating it!!!








Peanut Butter Chocolate Layer Cake

*chocolate cake:
  • 2 boxes of your favorite chocolate cake mix (I think devil's food would be really good)
prepare cake mixes according to package directions. butter and flour three 9-inch round cake pans. (you will have enough batter to make 4 9-inch cakes but you only need 3.) bake according to package directions. cool cake in pans on a wire rack for 10 minutes. remove from pans and cool completely on wire racks.

spread chocolate ganache evenly over each cake layer. chill cake layers until chocolate ganache is firm. place 1 cake layer on a serving platter. spread half of the peanut butter mousse on top of the chocolate ganache, leaving a 1/2-inch border along the edges of the cake. top with another cake layer. spread remaining peanut butter mousse on top of ganache, leaving a 1/2-inch border. top with final cake layer. spread chocolate frosting over the top and sides of cake. garnish with reese's peanut butter cups and drizzle with peanut butter ganache.

*chocolate ganache:
  • 1 cup semisweet chocolate chips
  • 3 tablespoons heavy whipping cream
combine chocolate and cream in a small microwave-safe bowl. microwave on high in 30-second intervals, stirring between each, until mixture is melted. use immediately.

*peanut butter mousse:
  • 1/2 cup peanut butter morsels
  • 1 1/4 cups heavy whipping cream, divided
  • 1/2 cup creamy peanut butter
  • 1/4 cup confectioners' sugar
combine peanut butter morsels and 1/4 cup cream in a microwave-safe bowl. microwave on high in 30-second intervals, stirring between each, until mixture is melted and smooth. stir in peanut butter and let cool.
in a small bowl, beat remaining 1 cup cream at high speed with an electric mixer until soft peaks form. add confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. fold whipped cream into cooled peanut butter mixture. cover and chill.

*chocolate frosting:
  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 1/4 cup cocoa
  • 3-4 tablespoons milk
in a large bowl, beat butter at medium speed with an electric mixer until creamy. gradually beat in confectioners' sugar and cocoa. add milk, 1 tablespoon at a time, beating after each addition, until desired consistency is reached.

*peanut butter ganache:
  • 1 cup peanut butter morsels
  • 3 tablespoons heavy whipping cream
combine peanut butter morsels and cream in a small microwave-safe bowl. microwave on high in 30-second intervals, stirring between each, until mixture is melted and smooth. use immediately.

4 comments:

Caryn said...

Yum! It looks perfect. Will you make this cake for me on my birthday?

lmcgee said...

This looks absolutely amazing! Maybe one day I will dare take on the task, and if I do I'll let you know how it goes!

ashley said...

That looks SO good!

Spence and Aiona ... said...

This looks heavenly!