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Peanut Butter: Dark Chocolate Peanut Butter Cake

Source of Recipe

unknown


List of Ingredients

CAKE:
2 cups Flour
3/4 cup Unsweetened cocoa
1 3/4 cups Sugar
1 1/2 teaspoons Baking soda
1/2 teaspoon Salt
1 1/2 cups Buttermilk
3 Eggs
1/2 cup Sour cream
3/4 cup Butter melted

BUTTERCREAM:
6 ounces Butter softened
6 ounces Creamy peanut butter
1 1/2 cups Powdered sugar sifted
1/2 teaspoon Vanilla

GLAZE:
1 pound Semi-sweet chocolate chopped
1 1/4 cups Cream
3 1/2 ounces Corn syrup
GARNISH:
2 cups Miniature peanut butter cups coarsely chopped


Recipe

Prepare the cake: Sift dry ingredients in mixing bowl. Set aside. Combine buttermilk and eggs in a separate bowl. Add to dry ingredients; mix until fully incorporated. Add sour cream and mix until fully incorporated. Slowly add butter and blend, just until mixed in. Spray a 10-inch springform pan with nonstick cooking spray and line with parchment. Pour in batter and bake at 350ºF approximately 50 minutes, until sides pull away but center is soft. Let cool thoroughly, run knife around edge, and release springform, Invert on a serving platter. Peel off parchment paper.

BUTTERCREAM: Whip butter and peanut butter together until blended. Slowly add powdered sugar and then add vanilla. Whip until thick and creamy. Frost cooled cake with butter cream. Freeze or refrigerate cake until frosting is very firm.

GLAZE: Don't start glaze until frosting on cake is very firm. Heat cream and chocolate in double boiler, whisking until smooth. Add corn syrup; whisk until incorporated. Strain through a fine strainer. Cool a little, then pour warm glaze over chilled cake. When glaze has set, put chopped peanut butter cups around sides of cake. If desired, decorate top with more peanut butter cups dipped in melted dark chocolate and cooled.