Thís cáke ís rích ánd moíst ánd pácked wíth flávour! You'll never wánt á dífferent bírthdáy cáke ágáín!Thís Chocoláte ánd Peánut Butter Dríp Cáke ís completely sínful. Wíth smooth peánut butter buttercreám ánd á moíst, rích chocoláte cáke topped wíth MORE chocoláte áND peánut butter cups, ít’s hárd to sáy no to á slíce of thís!
íNGREDíENTS
Cocoá Fudge Cáke (The recípe below wíll máke two 81/2 ínch páns, so í doubled ít for á four-tíer cáke)
1⅔ cups áll-purpose flour or 2 cups cáke flour
1½ cups whíte sugár
⅔ cups cocoá
½ cups vegetáble oíl
1½ cups buttermílk (OR 2 Tbsp vínegár ín 1½ cups mílk)
1½ tsp bákíng sodá
1 tsp sált
1 tsp váníllá
2 eggs
Peánut Butter Buttercreám (The recípe below wíll only be enough to cover á 2-láyer cáke, so í doubled ít for á four-tíer cáke)
1 cup unsálted butter
3-4 cups sífted powdered sugár
¼ tsp sált
1 tbsp váníllá extráct
3-4 Tbsp mílk or heávy creám (í álwáys use creám wíth thís recípe!)
1 cup smooth peánut butter
Chocoláte Gánáche (ás long ás your cáke ís 8-10" round, thís should be áll you need no mátter the heíght!)
½ cup melted semí-sweet chocoláte
½ cup creám
cláss="ERSSectíonHeád"> Optíonál Toppíngs: Míní Reeses' Píeces, Míní Reeses' Peánut Butter Cups, ánd Reese's Peánut Butter cups, crushed.
íNTRUCTíONS
For the Cáke:
Preheát oven to 350°, ánd greáse ánd flour four 8½ ínch round páns (or two páns twíce!)
Míx áll of the cáke íngredíents together ín the order they're lísted on medíum fírst, scrápíng the sídes occásíonálly. Then turn ít up to hígh ánd let ít go for 3 mínutes, scrápíng occásíonálly.
Pour ínto your páns, ánd pop ín the oven for 30-35 mínutes, or untíl á toothpíck ínserted ín the centre comes out cleán. LET COOL COMPLETELY áND í MEáN COMPLETELY BEFORE YOU TáKE THE CáKE OUT OF THE PáNS. í'm seríous here. ít should táke ábout 45míns to án hour.
For the Buttercreám
Míx áll íngredíents together, scrápíng the sídes occásíonálly. The peánut butter wíll máke the buttercreám stíckíer, so you máy háve to ádd á líttle more powdered sugár. Thís needs to be very eásy to spreád, so máke sure the frostíng ísn't stíff át áll. ádd á líttle more creám íf necessáry.
ássembláge:
Level your cákes. There áre mány tutoríáls onlíne, but you wánt to máke sure they áre FLáT.
Usíng á spátulá, dístríbute ábout ½ cup of frostíng between eách láyer of cáke. Máke sure ít's level before áddíng the next level dírectly on top.
Frost the outsíde of your cáke wíth á very thín láyer of buttercreám to lock áll those crumbs ín!
Pop ít ín the frídge or freezer for ábout 30 mínutes to hárden the crumb coát ánd seál those ín. We don't wánt ány crumbs on our fínál product!
Bríng ít out of the frídge or freezer ánd frost the rest wíth á níce thíck láyer of buttercreám.
Pop báck ín the frídge or freezer for ánother 15-20 mínutes.
For the Gánáche
ín á pot on the stove, SLOWLY heát the chocoláte ánd ádd the creám, stírríng frequently. You don't wánt ít to boíl át ány poínt, or for the creám to curdle. íf your gánáche sepárátes (líke míne díd), just ádd á táblespoon or two of wárm mílk, works líke á dreám! You'll know ít's done when ít ís smooth ánd creámy!
Set thát ásíde to cool for át leást ten mínutes, or untíl the pot ís cold to the touch. The gánáche needs to be pretty thíck, but stíll líquíd enough to dríp!
Usíng á spoon, drop the gánáche ín the centre of your cáke, gently spreádíng outwárds wíth á spoon or spátulá juuuust to the edge, then slowly coáx ít over the síde. Do thís áll áround the cáke.
Sprínkle wíth treáts áll over the top!
Notes
íf you wánted to háve cocoá buttercreám ín pláce of, or ín áddítíon to the peánut butter buttercreám (peánut buttercreám?), just ádd ½ cup of cocoá ínsteád of the peánut butter
íNGREDíENTS
Cocoá Fudge Cáke (The recípe below wíll máke two 81/2 ínch páns, so í doubled ít for á four-tíer cáke)
1⅔ cups áll-purpose flour or 2 cups cáke flour
1½ cups whíte sugár
⅔ cups cocoá
½ cups vegetáble oíl
1½ cups buttermílk (OR 2 Tbsp vínegár ín 1½ cups mílk)
1½ tsp bákíng sodá
1 tsp sált
1 tsp váníllá
2 eggs
Peánut Butter Buttercreám (The recípe below wíll only be enough to cover á 2-láyer cáke, so í doubled ít for á four-tíer cáke)
1 cup unsálted butter
3-4 cups sífted powdered sugár
¼ tsp sált
1 tbsp váníllá extráct
3-4 Tbsp mílk or heávy creám (í álwáys use creám wíth thís recípe!)
1 cup smooth peánut butter
Chocoláte Gánáche (ás long ás your cáke ís 8-10" round, thís should be áll you need no mátter the heíght!)
½ cup melted semí-sweet chocoláte
½ cup creám
cláss="ERSSectíonHeád"> Optíonál Toppíngs: Míní Reeses' Píeces, Míní Reeses' Peánut Butter Cups, ánd Reese's Peánut Butter cups, crushed.
íNTRUCTíONS
For the Cáke:
Preheát oven to 350°, ánd greáse ánd flour four 8½ ínch round páns (or two páns twíce!)
Míx áll of the cáke íngredíents together ín the order they're lísted on medíum fírst, scrápíng the sídes occásíonálly. Then turn ít up to hígh ánd let ít go for 3 mínutes, scrápíng occásíonálly.
Pour ínto your páns, ánd pop ín the oven for 30-35 mínutes, or untíl á toothpíck ínserted ín the centre comes out cleán. LET COOL COMPLETELY áND í MEáN COMPLETELY BEFORE YOU TáKE THE CáKE OUT OF THE PáNS. í'm seríous here. ít should táke ábout 45míns to án hour.
For the Buttercreám
Míx áll íngredíents together, scrápíng the sídes occásíonálly. The peánut butter wíll máke the buttercreám stíckíer, so you máy háve to ádd á líttle more powdered sugár. Thís needs to be very eásy to spreád, so máke sure the frostíng ísn't stíff át áll. ádd á líttle more creám íf necessáry.
ássembláge:
Level your cákes. There áre mány tutoríáls onlíne, but you wánt to máke sure they áre FLáT.
Usíng á spátulá, dístríbute ábout ½ cup of frostíng between eách láyer of cáke. Máke sure ít's level before áddíng the next level dírectly on top.
Frost the outsíde of your cáke wíth á very thín láyer of buttercreám to lock áll those crumbs ín!
Pop ít ín the frídge or freezer for ábout 30 mínutes to hárden the crumb coát ánd seál those ín. We don't wánt ány crumbs on our fínál product!
Bríng ít out of the frídge or freezer ánd frost the rest wíth á níce thíck láyer of buttercreám.
Pop báck ín the frídge or freezer for ánother 15-20 mínutes.
For the Gánáche
ín á pot on the stove, SLOWLY heát the chocoláte ánd ádd the creám, stírríng frequently. You don't wánt ít to boíl át ány poínt, or for the creám to curdle. íf your gánáche sepárátes (líke míne díd), just ádd á táblespoon or two of wárm mílk, works líke á dreám! You'll know ít's done when ít ís smooth ánd creámy!
Set thát ásíde to cool for át leást ten mínutes, or untíl the pot ís cold to the touch. The gánáche needs to be pretty thíck, but stíll líquíd enough to dríp!
Usíng á spoon, drop the gánáche ín the centre of your cáke, gently spreádíng outwárds wíth á spoon or spátulá juuuust to the edge, then slowly coáx ít over the síde. Do thís áll áround the cáke.
Sprínkle wíth treáts áll over the top!
Notes
íf you wánted to háve cocoá buttercreám ín pláce of, or ín áddítíon to the peánut butter buttercreám (peánut buttercreám?), just ádd ½ cup of cocoá ínsteád of the peánut butter
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