CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM
Source of Recipe
internet
> Begin preparing the cake one day ahead.
>
> Filling
> 2 1/4 cups heavy whipping cream
> 1/2 cup (packed) golden brown sugar
> 12 ounces bittersweet or semisweet chocolate, finely
> chopped
> 1/2 cup old-fashioned (natural) chunky peanut butter
> Cake
> 2 1/2 cups all purpose flour
> 1 teaspoon baking powder
> 1 teaspoon baking soda
> 1/2 teaspoon salt
> 10 tablespoons (1 1/4 sticks) unsalted butter, room
> temperature
> 1/2 cup old-fashioned (natural) chunky peanut butter
> 1 pound golden brown sugar
> 4 large eggs
> 1 teaspoon vanilla extract
> 1 cup buttermilk
>
> Frosting
> 1 1/2 8-ounce packages cream cheese, room temperature
> 2 cups powdered sugar, divided
> 6 tablespoons (3/4 stick) unsalted butter, room
> temperature
> 1 teaspoon vanilla extract
> 3/4 cup chilled heavy whipping cream
> Butterfinger candy bars, coarsely chopped
> Glazed peanuts
>
>
> For filling:
> Bring cream and sugar to simmer in saucepan, whisking
> to dissolve sugar. Remove from heat. Add chocolate;
> let stand 1 minute. Whisk until smooth. Whisk in
> peanut butter. Chill uncovered overnight.
> For cake:
> Preheat oven to 350?F. Butter three 9-inch-diameter
> cake pans with 1 1/2-inch-high sides. Line bottoms
> with parchment paper. Sift first 4 ingredients into
> medium bowl. Using electric mixer, beat butter and
> peanut butter in large bowl until blended. Beat in
> sugar. Beat in eggs, 1 at a time, then vanilla. At low
> speed, beat in flour mixture in 4 additions
> alternately with buttermilk in 3 additions.
>
> Divide batter among pans and spread evenly. Bake cakes
> until tester inserted into center comes out clean,
> about 25 minutes. Cool cakes 5 minutes. Turn out onto
> racks; peel off parchment. Cool cakes completely.
>
> For frosting:
> Using electric mixer, beat cream cheese, 1 1/4 cups
> powdered sugar, butter, and vanilla in large bowl to
> blend. Whisk whipping cream and 3/4 cup powdered sugar
> in bowl until mixture holds medium-firm peaks. Fold
> into cream cheese mixture in 3 additions; chill until
> firm but spreadable, about 1 hour.
>
> Place 1 cake layer, bottom side up, on 9-inch tart pan
> bottom. Spread with half of filling. Place another
> layer, bottom side up, on work surface. Spread with
> remaining filling; place atop first layer. Top with
> remaining cake layer, bottom side up.
>
> Spread frosting over top and sides of cake. (Can be
> made 1 day ahead. Cover with cake dome; chill. Let
> stand at room temperature 2 hours before continuing.)
> Press candy and peanuts onto top of cake.
>
>
>
> Makes 12 servings.
>
>
>
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