Распечатать
E-mail
Ингредиенты
- Peanut Butter Cup Overload Cake
- Peanut Butter Cup Overload Cake
- 2½ cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs, at room temperature
- 1½ cups buttermilk, at room temperature
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
- For the Peanut Butter Frosting:
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter, at room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup heavy cream
- For the Chocolate Ganache:
- 8 ounces semisweet chocolate, finely chopped
- ¾ cup heavy cream
- 30 miniature peanut butter cups, coarsely chopped, divided
View Full Recipe at Brown Eyed Baker
,%20sift%20together%20the%20flour,%20sugar,%20cocoa%20powder,%20baking%20soda,%20baking%20powder%20and%20salt.%20In%20a%20medium%20bowl,%20whisk%20together%20the%20eggs,%20buttermilk,%20coffee,%20oil%20and%20vanilla.%3C/p%3E%3Cp%3E3.%20Add%20the%20wet%20ingredients%20to%20the%20dry%20ingredients%20and%20mix%20for%202%20minutes%20on%20medium%20speed.%20Scrape%20the%20sides%20and%20bottom%20of%20the%20bowl%20and%20mix%20for%20an%20additional%2020%20seconds%20(the%20batter%20will%20be%20very%20thin).%3C/p%3E%3Cp%3E4.%20Divide%20the%20batter%20evenly%20among%20prepared%20pans.%20Bake%20for%2020%20minutes%20and%20rotate%20the%20pans%20in%20the%20oven.%20Continue%20to%20bake%20until%20a%20toothpick%20inserted%20into%20the%20center%20of%20one%20of%20the%20cakes%20comes%20out%20almost%20clean%20(with%20a%20few%20moist%20crumbs),%20about%2012%20more%20minutes.%20Cool%20the%20cakes%20(in%20the%20pans)%20on%20wire%20racks%20for%2020%20minutes,%20then%20carefully%20turn%20them%20out%20onto%20cooling%20racks%20to%20cool%20completely.%3C/p%3E%3Cp%3E5.%20Make%20the%20Peanut%20Butter%20Frosting:%20Place%20the%20powdered%20sugar,%20peanut%20butter,%20butter,%20vanilla%20and%20salt%20in%20the%20bowl%20of%20an%20electric%20mixer%20fitted%20with%20a%20paddle%20attachment.%20Mix%20on%20medium-low%20speed%20until%20creamy,%20scraping%20down%20the%20bowl%20with%20a%20rubber%20spatula%20as%20needed.%20Add%20the%20heavy%20cream%20and%20beat%20on%20high%20speed%20until%20the%20mixture%20is%20light%20and%20smooth%20(do%20not%20overbeat).%3C/p%3E%3Cp%3E6.%20Assemble%20the%20Cake:%20If%20your%20cakes%20baked%20up%20uneven%20or%20have%20domed%20on%20top,%20level%20off%20the%20tops.%20Place%20one%20cake%20layer%20on%20a%20serving%20plate.%20Cover%20with%201%20cup%20of%20the%20peanut%20butter%20frosting%20and%20sprinkle%2010%20of%20the%20chopped%20peanut%20butter%20cups%20over%20the%20frosting.%20Top%20with%20a%20second%20cake%20layer%20and%20cover%20with%20another%201%20cup%20of%20the%20peanut%20butter%20frosting,%20and%20top%20with%20another%2010%20chopped%20peanut%20butter%20cups.%20Place%20the%20final%20cake%20layer%20on%20top%20face-down.%20Frost%20the%20cake%20with%20the%20remaining%20peanut%20butter%20frosting,%20finishing%20it%20as%20smoothly%20as%20possible.%20Refrigerate%20the%20cake%20for%20at%20least%201%20hour,%20until%20the%20frosting%20is%20set.%3C/p%3E%3Cp%3E7.%20Make%20the%20Chocolate%20Ganache:%20While%20the%20cake%20chills,%20make%20the%20chocolate%20ganache.%20Place%20the%20chocolate%20in%20a%204-cup%20measuring%20cup;%20set%20aside.%20Place%20the%20cream%20in%20a%20small%20saucepan%20over%20medium%20heat%20and%20warm%20until%20it%20just%20comes%20to%20a%20boil.%20Pour%20the%20cream%20over%20the%20chopped%20chocolate%20and%20let%20sit%20for%202%20minutes.%20Begin%20whisking%20the%20mixture%20in%20the%20center,%20gradually%20working%20your%20way%20outward%20until%20the%20ganache%20is%20completely%20smooth.%20Set%20aside%20to%20cool,%20whisking%20occasionally,%20until%20it%20has%20thickened%20slightly,%20yet%20still%20a%20pourable%20consistency.%3C/p%3E%3Cp%3E8.%20Garnish%20the%20Cake:%20If%20the%20ganache%20was%20mixed%20in%20a%20bowl,%20transfer%20it%20to%20a%202-cup%20measuring%20cup.%20Slowly%20pour%20the%20chocolate%20ganache%20into%20the%20center%20of%20the%20cake,%20letting%20it%20push%20itself%20outward%20and%20flow%20over%20the%20sides%20of%20the%20cake.%20Top%20with%20the%20remaining%2010%20chopped%20peanut%20butter%20cups.%20Refrigerate%20the%20cake%20for%20at%20least%2030%20minutes,%20giving%20the%20ganache%20a%20chance%20to%20set%20up.%20Keep%20the%20cake%20refrigerated,%20removing%20it%20from%20the%20refrigerator%20about%2020%20minutes%20prior%20to%20serving.%3C/p%3E){kind=link}