Chocolate-peanut Butter Cake With Cream Cheese And Butterfinger Frosting
From lunasea 16 years ago
- 35 minutes to make
- Serves 12
To make this beauty, begin preparing the cake one day ahead in order to properly chill the filling. It's a delicious and impressive cake for any occasion. The listed prep time does not include chilling the filling overnight, but does include 60 minutes of chill time for the frosting. Read more Enjoy. Recipe adapted from Bon Appétit. See less
Ingredients
- Filling: shopping list
- 2 1/4 cups heavy whipping cream shopping list
- 1/2 cup (packed) golden brown sugar shopping list
- 12 ounces bittersweet or semisweet chocolate, finely chopped shopping list
- 1/2 cup old-fashioned (natural) chunky peanut butter shopping list
- ~~~~ shopping list
- Cake: shopping list
- 2 1/2 cups all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature shopping list
- 1/2 cup old-fashioned (natural) chunky peanut butter shopping list
- 1 pound golden brown sugar shopping list
- 4 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup buttermilk shopping list
- ~~~~ shopping list
- Frosting: shopping list
- 1 1/2 8-ounce packages cream cheese, room temperature shopping list
- 2 cups powdered sugar, divided shopping list
- 6 tablespoons (3/4 stick) unsalted butter, room temperature shopping list
- 1 teaspoon vanilla extract shopping list
- 3/4 cup chilled heavy whipping cream shopping list
- ~~~~ shopping list
- Garnish: shopping list
- butterfinger candy bars, coarsely chopped shopping list
- glazed peanuts shopping list
How to make it
- For Filling:
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
- Remove from heat. Add chocolate; let stand 1 minute.
- Whisk until smooth. Whisk in peanut butter.
- Chill uncovered overnight.
- ~~~~
- For Cake:
- Preheat oven to 350°F.
- Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper.
- Sift first 4 ingredients into medium bowl.
- Using electric mixer, beat butter and peanut butter in large bowl until blended.
- Beat in sugar. Beat in eggs, 1 at a time, then vanilla.
- At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes.
- Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- ~~~~
- For Frosting:
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
- Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
- Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
- Spread with half of filling.
- Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake.
- **Note: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.
- ~~~~
- To Garnish:
- Press candy and peanuts onto top of cake.
The Rating
Reviewed by 22 people-
All I can say is WOOOOOOOW!
greekgirrrl
in Long Island loved it
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Another one to dream and drool over ;)
danadooley
in Singapore loved it
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Looks soooooo good!!!!
wilz
in San Bernardino loved it
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