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Cake- Dark Chocolate Peanut Butter Cake

Source of Recipe

San Diego Union Tribune 01/10/01


List of Ingredients


12 servings

CAKE

2 cups flour
3/4 cup unsweetened cocoa
13/4 cups sugar
11/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
11/2 cups buttermilk
3 eggs
1/2 cup sour cream
3/4 cup butter, melted
1/2 cup raw beets, grated

BUTTERCREAM

6 ounces butter, softened
6 ounces creamy peanut butter
11/4 cups powdered sugar, sifted
1/2 teaspoon vanilla

CHOCOLATE FUDGE GLAZE

1 pound semisweet chocolate, chopped
11/4 cups cream
31/2 ounces corn syrup

GARNISH

2 cups miniature peanut butter cups, coarsely chopped




Recipe

Prepare the cake: Sift dry ingredients in a 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 beets, just until mixed in.

Spray a 10-inch springform pan with nonstick cooking spray and line with parchment. Pour in batter. Bake at 350 degrees 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.

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

Prepare the glaze: Don' t start glaze until frosting on cake is very firm. Heat chocolate and cream 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.

(From Patsy Bentivegna)