Cake Wednesday: Chocolate Peanut Butter Cake with Cream Cheese Butterfinger Frosting

Today’s Cake Wednesday post is so rich and decedent. Smooth silky ganache studded with peanuts on top of peanut butter cake all wrapped in glossy cream cheese frosting and just a hint of butterfinger to pull it all together. Yummmmm. The combination of the flavors is brilliant. Perfect for a large celebration orrrrr a large unit of coworkers. The original recipe stated it serves 12. I would love to know who they served such a large piece of this cake to. I myself cut 15 pieces and still took between a half and quarter of it out to the labor and delivery nurses. So, plan on it feeding a crowd because a little goes a long way.

Chocolate Peanut Butter Cake with Cream Cheese Butterfinger Frosting

The filling:
2 1/4 cups heavy whipping cream
1/2 cup packed brown sugar
6 ounces semisweet chocolate, chopped
6 ounces bittersweet chocolate, chopped ( do not exceed 61% cocoa)
1/2 cup old fashioned natural chunky peanut butter
1/2 teaspoon vanilla

The 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 temp
1/2 cup natural old fashioned chunky peanut butter
1 pound golden sugar
4 large eggs, room temp
4 teaspoons vanilla
1 cup buttermilk

The frosting:
12 ounces cream cheese, room temp
2 cups powdered sugar , divided
6 tablespoons (1/4 stick) unsalted butter, room temp
2 teaspoons vanilla extract
3/4 cup whipping cream, chilled

Garnish:
2 1/2 Butterfinger bars, smashed

Directions for the filling:
In a medium saucepan bring the sugar and cream to a simmer. Stir until sugar dissolves. Pour cream mixture into heat resistant bowl and add chocolate. Let stand for 1 min then incorporate until smooth. Add peanut butter and incorporate until smooth. Chill overnight.

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To make the cake batter:
– Preheat oven to 350F. Butter and flour 3 nine inch cake pans. Line the bottoms with buttered or sprayed parchment paper rounds.
– In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
– In a liquid measuring cup mix buttermilk and vanilla extract.
– Large bowl, or the bowl of stand mixer, cream together the unsalted butter and the peanut butter.
– When creamed mix in sugar.
– Add eggs one at a time, don’t forget to scrape your bowl in between.
– At a lower speed alternate adding the flour mixture and the buttermilk mixture starting with the flour. ( you should be adding the flour in four additions and the buttermilk in three.)
– Place cakes in preheated oven. Bake until cake tester comes out clean probably around 25 min
– Let cool 5-10 minutes then turn out on drying racks.
– Once completely cool level cakes. Divide each layer in half if desired.

To make the Frosting:
– In large bowl, or the bowl of your stand mixer, beat cream cheese and butter until smooth.
– Add sugar and beat until incorporated.
– Add vanilla and mix.
– In a separate medium bowl, whip chilled cream on holding medium peaks.
– Once medium peaks are achieved, gradually add sugar and beat until stiff peaks appear. They should appear glossy not dry.
– Fold cream mixture into cheese mixture in 3 additions.
– Chill for around one hour until frosting has stiffened but is still able to spread easily.

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To assemble:
While the ganache was excellent it didn’t set up as stiff as I would have preferred, even after letting set up over night in my fridge. Taking into account that the cake is three layers, I have two trouble shooting suggestions. 1.) Fill the first layer and pop both the layer and ganache back into the fridge for 30 min .Top it with the second layer and fill it then put the cake back in for 30 min. Top it with the third layer and frost it. OR 2.) Cut each layer in half so you have six layers. There is definitely enough ganache plus you will use a much thinner layer. Fill the first two pop in the fridge. Stack. While the first two are chilling, fill the second round and so forth. Maybe the thinner layer of ganache followed by the thinner cake layer will make it less likely to sink and push the ganache out. Also the recipe states let it come to room temp for 2 hours before serving…. Yea no, not with the way my ganache set up anyway. I pulled it from the fridge, garnished with the butterfinger, cut it and served it.

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The taste is truly heavenly.
Adapted from Bon Appetite desserts
Dream. BAKE. Believe
Love Steffie

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