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Buckeye Layer Cake (Chocolate Peanut Butter Fudge Cake) Recipe



INGREDIENTS:


Cake
  • 1 1/3 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate, melted
  • 1/2 cup whole milk
  • 1/2 cup hot coffee or hot water
Peanut Butter Filling
  • 1/2 cup creamy peanut butter
  • 6 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
Chocolate Ganache
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • Chopped peanut butter cups, for garnish
Buckeye Layer Cake (Chocolate Peanut Butter Fudge Cake) Recipe

INSTRUCTIONS:

For the cake:
  1. Preheat oven to 350F. Lightly grease two 8 x 1 1/2 inch round cake pans then line the bottoms with parchment paper (cut to fit the bottoms only).
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat together the butter, peanut butter, brown sugar, and sugar until light and creamy, about 2-3 minutes. Beat in the vanilla and eggs, one at a time, until fully incorporated (don’t be concerned if it looks curdled). Beat in the melted chocolate.
  4. Add the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). The batter should be thick like frosting. Carefully add in the hot coffee or water.
  5. Divide the batter evenly between the two pans. Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for about 15 minutes, run a knife along the edge of the pan to loosen, and invert onto a cooling rack or plate. Cool right-side-up.
For the filling:
  1. In a large mixing bowl, beat the peanut butter, butter, and powdered sugar until smooth and creamy, about 2-3 minutes. Add the vanilla and cream. Beat for about 2-3 minutes until light and fluffy.
  2. For the ganache and assembly:
  3. If the cake layers have rounded tops, use a long serrated knife and a gentle sawing motion to cut off the rounded part and have flat layers.
  4. In a large bowl, add the chopped chocolate.
  5. In a large saucepan, heat the cream until hot (but not boiling). Pour it over the chocolate. Wait 5 minutes then whisk everything together until completely smooth.
  6. Place one cake layer on a cooling rack placed over a baking sheet lined with parchment paper or serving plate. Using a long metal icing spatula, cover the top with the filling. Top with the second layer (top side up) and gently press down to stick.
  7. Pour the ganache all over, covering the whole cake then top with peanut butter cups. Let the chocolate harden before moving and serving. Store in an airtight container for up to 1 week. If the chocolate starts to soften too much, store in the refrigerator.

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Buckeye Layer Cake (Chocolate Peanut Butter Fudge Cake) Recipe Buckeye Layer Cake (Chocolate Peanut Butter Fudge Cake) Recipe Reviewed by kuji hara on 9:07 PM Rating: 5

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