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A sinful triple-layer chocolate cake filled and frosted with peanut butter frosting, layers of peanut butter cups and topped with chocolate ganache. Place one cake layer on a serving plate. AMAZING Chocolate Peanut Butter Cup Overload Cookies!
Alright, don’t linger, let’s practice this chocolate peanut butter cup overload cake menu with 23 components which are surely easy to acquire, and we have to process them at the very least through 6 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients for Chocolate peanut butter cup overload cake:
- Need 1 for for cake batter
- Give 2 1/2 cup of Plus 1 TBS all-purpose flour
- Take 1 cup of Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder)
- Require 3 cup for granulated sugar
- Give 1 1/2 tsp for salt
- You need 1 1/2 tsp of baking powder
- Need 1 tbsp - baking soda
- Make ready 3 each for eggs
- Take 4 1/2 tsp vanilla extract
- Get 1 1/2 cup for buttermilk
- Get 3/4 cup of vegetable oil
- Give 1 1/2 cup for strong hot black coffee
- Give 30 piece of mini peanut butter cups
- Prepare 1 for peanut butter icing
- Get 2 cup of powdered sugar
- Make ready 10 tbsp - unsalted butter, softened
- Get 1/2 tsp - salt
- You need 2 cup creamy peanut butter
- Take 1 1/2 tsp of vanilla extract
- You need 2/3 cup heavy cream
- Get 1 for for chocolate ganache
- Take 8 oz semi-sweet chocolate chips
- Give 3/4 cup heavy cream
Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. The standard peanut butter cups just weren't cutting it for me this time, so I had to go and turn it into a gigantic cake of chocolate peanut butter happiness. I could float away in a sea of this fluffy peanut butter frosting. It's so creamy and rich, but the texture is so light, just like eating a cloud.
Chocolate peanut butter cup overload cake process:
- For cakes- Heat oven to 350˚. Line the bottom of 3 8" cake pans with parchment paper, while greasing and flooring the sides.
- In a large bowl, sift together ALL the dry ingredients. In another bowl, whisk together buttermilk, eggs, coffee, oil, and vanilla. Add wet to dry and mix for 2 minutes and 20 seconds on medium speed (will be thin).
- Divide into the 3 prepared cake pans. Bake for 20 minutes. Rotate each cake pan and bake 12 more minutes or until a toothpick comes out clean. Cool cakes in the pan on wire rack for 20 minutes, remove from pans, and cool rest of the way.
- After cakes are completely cooled, begin making peanut butter icing. Peanut butter icing- Beat powdered sugar, peanut butter, butter, vanilla, and salt on low speed until creamy. Beat in heavy cream, on high, until light and smooth.
- To layer cakes to make a whole, do 1 cake, 1 cup peanut butter icing, 10 chopped mini peanut butter cups, 1 cake, 1 cup peanut butter icing, 10 more chopped peanut butter cups, last cake, last of peanut butter icing, ganache, and last 10 chopped peanut butter cups.
- Chocolate ganache- Place semi-sweet chocolate chips in a small mixing bowl. In a small saucepan, warm heavy cream just until at a boil. Pour cream over chocolate and let sit for 2 minutes. Whisk until smooth, and let sit until thickened some, and then pour over cake. Finally top with last 10 chopped mini peanut butter cups. ENJOY!
This Chocolate Peanut Butter Cup Lasagna proves you CAN have lasagna for dessert! Although both cakes are dripping with ganache, today's Chocolate Peanut Butter Cup Overload Cake couldn't be more different than the Chocolate Chip Cookie Dough… The BEST Peanut Butter Chocolate Cake Dessert Recipe. Today is not for the faint of heart… If you're not in it to win it with dessert, this might not be the one for This one is pretty intense…the rich chocolate cake…the creamy peanut butter filling…the buttery chocolate frosting…can you handle it? SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Frost entire cake in pb frosting.
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