Peanut Butter Cup Cake

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Peanut Butter Cup Cake

So this recipe was absolutely delicious. By that I mean the recipe I used which was not at all that similar to the original because I didn't have about half the necessary ingredients and I definitely did not have the time required to actually follow the recipe, which is how it usually goes more me. however, I improvised and the outcome was actually pretty darn good. The original recipe contained 2 times as much powered sugar in the peanut butter layer as I used, but I like my peanut butter to still taste peanuty  rather than just caked up with sugar. If you are in this more for the sweet, sugary taste, id used the original recipe for the peanut butter then, and double the powdered sugar. My guests and I thought the cake was perfect the way it turned out though and any extra sugar would have ruined the flavor. then again, I love peanut butter so I try not to mask its flavor too much. again, I used a mix here, and while you can use brownie for denser chocolate layer, I used a fudge flavored cake mix so that the cake was rich but balanced out the denseness of the peanut butter. I iced the cake with a chocolate ganache. Don't be intimidated, if you haven't made a ganache, its easy. And delicious. And it sounds complicated and fancy so you'll impress anyone who asks.

                                     

Ingredients

1 box fudge chocolate cake mix + required ingredients (brownie mix, or other chocolate flavors will work also, or again, any homemade recipe you like)

peanut butter layer-
2 cups creamy peanut butter
3 cups powdered sugar (this is where you can double it to 6 if you like it really sweet)
1/2 cup melted butter
1/4 cup heavy cream

chocolate ganache-
1 cup semi-sweet chocolate chips
1 cup heavy cream

Directions
1.Preheat the oven as directed on the chocolate cake mix you are using. Line the pan you are using with parchment or be sure to grease it. You can use whatever pan you like, but I used round springform pans. Mix and bake the chocolate cake layer according to the directions.
2. While the cake is baking mix the ingredients for the peanut butter layer, adding in the heavy cream last, as you may need more or less depending on how much powdered sugar you use. You want the dough that forms to be thick but workable. It should not stick to you hands but it should also not be too dry. I suggest taste testing it to make sure it is not too sweet. If it is, is will also likely be too dry, and you can add more peanut butter to balance this out.
3. once you have the dough mixed, form it into 2 (or 3) 'patties' the shape of the pan you were using. In my case this was 8" rounds. Wrap the patties in saran wrap, and freeze them. Allow the chocolate cake to cool and the peanut butter layer to freeze (this allows them to set and hold their shape during assembly).
 4. when you are ready to assemble your cake, alternately layer the chocolate and peanut butter layers. I  recommend putting the chocolate on the bottom layer. To prepare the ganache, simply melt the cream and chocolate chips together. You can do this in the microwave or over the stove, etc. The ganache will be thick, do not spread it over the cake until it has cooled slightly or it will melt the peanut butter layer. 
5. When the ganache has cooled to room temp or is only slightly warm, place your layer cake over a wire rack (this will prevent excess ganache from pooling around the bottom of your cake). spread the ganache over and around your cake. Using a warm knife will help spread the ganache if it has become difficult to spread. Garnish with chocolate chips, or Reeses.
6. Allow your cake to cool and set. Then cut.

Enjoy!