Sunday, September 11, 2011
Chocolate Peanut Butter Heaven
2 large eggs
1 1/4 cups granulated sugar
3/4 cups all purpose flour
6 Tbsp. unsalted butter, melted (I just used regular salted butter)
3 oz. baking chocolate, melted (or use 9 Tbps. chocolate baking powder and 3 Tbsp. oil)
1/2 tsp. vanilla extract
1/8 tsp. salt
Peanut Butter layer:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 tsp. vanilla extract
3/4 cup powdered sugar
2 cups semi-sweet chocolate chips (12 oz. package)
1 cup heavy whipping cream
Preheat oven to 350 degrees. Grease 9-inch cake pan. Line bottom of pan with parchment paper; grease. (I don't use parchment paper, but I do grease the pan really well, because you have to get the cake out of the pan).
For cake: Combine eggs and sugar in large bowl. Stir in remaining ingredients until smooth. Pour into pan. Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
For peanut butter layer: Beat peanut butter, butter, and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
For ganache: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. (I just pour it on top and let it run down the sides).
Keep in refrigerator until ready to serve.