CHOCOLATE PEANUT BUTTER CUP CAKE

March 19, 2015

130

This moist, deep, rich chocolate cake is filled with a creamy, light peanut butter frosting and chopped peanut butter cups, and it’s topped with a luxurious chocolate ganache.

For the Cake:
1 cup all-purpose flour
½ tsp salt
½ tsp baking soda
½ cup unsweetened cocoa (regular or Dutch process)
2 ounces good-quality chocolate, chopped (60% or more cocoa content)
¼ cup neutral flavor oil (I used cocoa oil, melted and cooled)
1 cup granulated sugar
2 large eggs at room temperature
2 large egg yolks at room temperature
2 tsp vanilla extract
? cup sour cream or Greek-style yogurt
½ cup warm water
1 tsp instant espresso powder
For the Peanut Butter Frosting:
1 cup (16 tbs) unsalted butter, softened
1 cup smooth peanut butter
1½ cups confectioners' sugar
? tsp salt
1 tsp vanilla extract
2 tbs whole milk
For the Ganache:
4 ounces chocolate, chopped
4 fluid ounces heavy cream
2 tsp vanilla extract
To Assemble the Cake:
8, full-sized peanut butter cups, unwrapped and each candy cut into 6 pieces
mini-peanut butter cups for garnish (optional)

For the cake, preheat the oven to 350 degrees F. Line 3, 6-inch circle cake pans with parchment and spray with cooking spray. In a medium bowl, sift the flour, salt, baking powder, and cocoa. Melt the...
See the full directions on my site

Nutritions

Calories
678

Sodium
443mg
18% DV

Fat
41g
63% DV

Protein
13g
27% DV

Carbs
62g
21% DV

Fiber
5g
20% DV

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