Woo Hoo! It's my birthday and I no longer have to bake my own cake. Three years ago my oldest child took this responsibility away from my husband who is much more of a cook than a baker. The first time she attempted baking me a birthday cake was three years ago when she had yet to become a teenager. That year she created an Oreo Cookie Cake, last year she concocted a scrumptious Carrot Cake with Cream Cheese Frosting, and this year she made me a mouthwatering Chocolate Peanut Butter Cake.
My daughter's inspiration came from Smitten Kitchen, but, being the independent young woman that she is, she went about it her own way. She started with a chocolate cake that she made from a box using butter instead of oil. Then she iced the cake with a batch of peanut butter frosting which she had formerly used as icing for brownies. Lastly she topped the entire thing with a luscious chocolate ganache.
The result was a decadent two layer cake that melded two of my favorite flavors, chocolate and peanut butter. My son pointed out that it was a Chocolate Peanut Butter Cup Cake. No, not a cupcake for which my daughter is famous, but a cake that mimics the flavors of a Reese's Peanut Butter Cup. That gave her the idea that next time she bakes one of these confections she will adorn in with chopped or mini Reese's Peanut Butter Cups. I love my daughter's creative and adventurous spirit as much as I love enjoying a hunk of this cake alongside a tall glass of cold milk. It truly is a happy birthday!
Chocolate Peanut Butter Cake Recipe
- Bake a chocolate cake using two 9-inch round pans. If using a box mix try to find one that uses butter instead of oil to produce a sturdy cake that will hold up to the frosting and ganache.
- Make a batch of Peanut Butter Frosting (recipe follows). Double it if you want a ton of frosting.
- When cakes are cooled, frost them with Peanut Butter Frosting. Chill frosted cake until ganache is ready.
- Make a batch of Chocolate Ganache (recipe follows) and pour over chilled cake allowing the excess to drip down the sides.
- Chill entire cake for about an hour. Remove finished cake from refrigerator about an hour before serving.
- Serve with big glasses of ice cold milk. Enjoy!
1/2 cup butter (1 stick), softened to room temperature
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy cream
In a large bowl, beat butter and peanut butter until fully combined and fluffy. Slowly beat in 2 cups of powdered sugar. Add 1/4 cup heavy cream and continue to beat. Beat in the remaining 2 cups of powdered sugar. Add the remainder of the heavy cream a bit at a time until the frosting reaches a spreadable consistency.
8 ounces (1 1/3 cups) semisweet chocolate chips
3/4 cup heavy cream
1 teaspoon vanilla
Place the chocolate chips in a large stainless steel mixing bowl or pot. Heat the heavy cream in a small saucepan over medium heat and bring to a gentle boil, stirring constantly with a wooden spoon. Remove the heated cream from the heat and pour it over the chocolate chips. Using the wooden spoon, stir until the chocolate is melted. Stir in the vanilla. Let the ganache sit at room temperature for about 15 minutes or until it has thickened slightly.
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