Easiest Way to Cook Appetizing Chocolate peanut butter cup overload cake
Chocolate peanut butter cup overload cake. 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. Although both cakes are dripping with ganache, today's Chocolate Peanut Butter Cup Overload Cake couldn't be more different than the Chocolate Chip What you have is a super chocolatety cake covered in a not too sweet, silky smooth peanut butter icing and topped with that rich chocolate.
It's rich, delicious and so fun! Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. You can have Chocolate peanut butter cup overload cake using 23 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chocolate peanut butter cup overload cake
- You need 1 of for cake batter.
- Prepare 2 1/2 cup of Plus 1 TBS all-purpose flour.
- Prepare 1 cup of Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder).
- You need 3 cup of granulated sugar.
- You need 1 1/2 tsp of salt.
- You need 1 1/2 tsp of baking powder.
- Prepare 1 tbsp of baking soda.
- You need 3 each of eggs.
- It's 4 1/2 tsp of vanilla extract.
- It's 1 1/2 cup of buttermilk.
- You need 3/4 cup of vegetable oil.
- It's 1 1/2 cup of strong hot black coffee.
- You need 30 piece of mini peanut butter cups.
- You need 1 of for peanut butter icing.
- Prepare 2 cup of powdered sugar.
- You need 10 tbsp of unsalted butter, softened.
- You need 1/2 tsp of salt.
- Prepare 2 cup of creamy peanut butter.
- You need 1 1/2 tsp of vanilla extract.
- It's 2/3 cup of heavy cream.
- It's 1 of for chocolate ganache.
- You need 8 oz of semi-sweet chocolate chips.
- You need 3/4 cup of heavy cream.
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. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on.
Chocolate peanut butter cup overload cake step by step
- 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!.
Frost entire cake in pb frosting. Chocolate Peanut butter cup overload cake! Sharing my Nutella Butter Cookie Bars today on Picky Palate! These bars are out of control delicious layered with buttery sweet cookie dough and Nutella. The BEST Peanut Butter Chocolate Cake Dessert Recipe.
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