Recipe

Chocolate-peanut Butter Cake With Cream Cheese And Butterfinger Frosting Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 8 months ago this cake looked so good... that I thought I would post the recipe.... the recipe and the photo are from Bon Appétit \| March 2005 Prep:30m Cook:25m Servings:12	Peetabear
	layer cake chocolate peanut butter

Does this look good? Yeah! / Nope

Fans

clbacon

henrie

aussie_mea

minitindel

sparow64

momo_55gra

dooley

Ingredients

Filling

2 1/4 cups heavy whipping cream

1/2 cup (packed) golden brown sugar

12 ounces bittersweet or semisweet chocolate, finely chopped

1/2 cup old-fashioned (natural) chunky peanut butter

Cake

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup old-fashioned (natural) chunky peanut butter

1 pound golden brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Frosting

1 1/2 8-ounce packages cream cheese, room temperature

2 cups powdered sugar, divided

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

3/4 cup chilled heavy whipping cream

Butterfinger candy bars, coarsely chopped

Glazed peanuts

Directions

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. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

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Comments

henrie 8 months ago said:
Well that did it, now I want some of this cake also to go with my coffee, your making me hungry. Another 5 but I'll hold my fork just in case. LOL

henrie 8 months ago said:
BTW - flagged it as beautiful.

dooley 8 months ago said:
Not much of a cake maker but this one's got me, peanut butter, chocolate and butterfingers, your killin me! Gotta give this one a shot. Incredible recipe! 5!

minitindel 8 months ago said:
OMG!!!!!!!! I READ THIS AND IM DROOLING ALL OVER MY KEYBOARD HAHAHA
I LOVE THIS ONE ..........OMG!!!!!!!! HURRY AND BAKE THIS FOR ME PEETA MAKE 2 OF THEM.. HURRY !!!!
ILL BE SICK BUT ILL KEEP EATING IT LOL BE SURE TO MAKE EXTRA FROSTING FOR ME .........
I COULD JUST LICK THE PICTURE HAHAHA

10 PLUS ...................

HUGS TINK

aussie_meat_pie 8 months ago said:
WOW! what a flattering cake I agree this deserves a 10...

sparow64 7 months, 3 weeks ago said:
OH MY...What's not to love about this...? How did I miss it? I think I just gained 5 pounds, lol Saving to try next time I make a cake.

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