Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting
From peetabear 15 years ago
- 25 minutes to make
- Serves 12
this cake looked so good... that I thought I would post the recipe.... the recipe and the photo are from Bon Appétit | March 2005
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
- 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
- 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
- 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. (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.
People Who Like This Dish 11
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- dooley Crossroads, TX
- Plus 1 othersFrom around the world!
The Rating
Reviewed by 7 people-
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
in Savannah loved it
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BTW - flagged it as beautiful.
henrie
in Savannah loved it
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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!
dooley
in Crossroads loved it
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