Chocolate Peanut Butter Buckeye Cake Recipe 55

BUCKEYE CAKE

Steps:

• Begin by preheating the oven to 350 degrees Fahrenheit.
• Line four 7-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray.
• Add 2 1/2 cups sugar and 1 cup butter into the bowl of a stand mixer. Cream together on a high speed for 1-2 minutes with a whisk attachment or hand mixer. The mixture should become light in color.
• Mix in 4 large eggs on a medium speed, two at a time.
• Add 1 tsp baking soda, 1 1/2 baking powder, and 1 tsp salt. Mix on high for another minute.
• In a separate bowl whisk together 1 cup of hot water, 1 cup of sour cream and 1 cup of cocoa powder until no clumps remain.
• Next, add 1 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
• Pour in half of the sour cream/cocoa mixture and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!)
• Mix in the 2nd cup of flour, at a low speed. Pour in the remaining sour cream/cocoa mixture, and again gently pulse, then mix on low until fully combined.
• Add in the last cup of flour, and mix on low until the flour is incorporated.
• Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.
• Bake for 32-35 minutes, or until a toothpick comes out clean.
• Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
• Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers, then set aside. If you make the cake layers in advance, you can wrap and freeze them for up to 3 weeks.
• While the cake layers bake and cool, make the peanut butter buttercream frosting.
• Beat 1 1/2 cups of butter and 1/2 cup peanut butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Mix in 1/2 tsp of salt.
• Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through adding the powdered sugar, pour in 1/2 cup of heavy cream or milk to make it easier to mix the frosting.
• Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
• Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.
• Cover with plastic wrap and set aside.
• Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
• Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
• If you don't have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
• Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
• Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
• Set aside to cool for about 20 minutes (or place in fridge for about 10 minutes), until the mixture is just slightly warm to the touch.
• Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Spread an even layer of peanut butter buttercream between each cake layer with a large offset spatula. Top with chopped up bits of buckeye and a drizzle of chocolate ganache.
• Repeat with remaining cake layers.
• Once the cake layers are stacked, spread a thin coat of frosting around the the cake, to fully cover the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake. Smooth using either a bench scraper or a frosting comb.
• Chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch again before adding the chocolate drip.
• Once the cake is chilled, complete a test drip to check the consistency of you ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.
• Top the cake with a ring of buckeyes and enjoy!

BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Directions:.
• PREHEAT oven to 350º F.
• Grease 9-inch-round cake pan.
• Line bottom of pan with parchment paper; grease.
• FOR CAKE:.
• COMBINE eggs and sugar in large bowl.
• Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth.
• Pour into prepared pan.
• BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean.
• Cool on wire rack for 5 minutes.
• Run knife around edge of cake; cool for an additional 10 minutes.
• Invert cake onto serving platter.
• Remove pan and parchment; cool completely.
• FOR PEANUT BUTTER LAYER:.
• BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined.
• Gradually beat in powdered sugar.
• Spread mixture on cake.
• Refrigerate for 30 minutes.
• FOR GANACHE:.
• HEAT cream in small saucepan to boiling; remove from heat.
• Add semi-sweet morsels; let stand 5 minutes.
• Stir; refrigerate for 30 minutes or until mixture is spreadable.
• Spread chocolate on top and sides of cake.
• MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
• Knead bag to mix.
• If necessary, microwave at additional 10- to 15-second intervals until melted.
• Cut a small hole from corner of bag; squeeze to drizzle over cake.
• Store in refrigerator.
• Let stand for 30 minutes before serving.

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE RECIPE - (5/5)

Steps:

• For the Peanut Butter Cheesecake: Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake! Preheat oven to 325 degrees. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk. Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily. Pour batter into the greased pan. Bake for 10 minutes at 325 degrees. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight. For the chocolate cake: Prepare the cake mix according to the package or use a recipe for homemade cake. Bake in 2 9-inch round, well greased cake pans. Cool completely. For the peanut butter frosting: Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream. For the chocolate peanut butter glaze: In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency. To assemble: Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges. Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Top this with the second layer of chocolate cake. Place the whole cake in the refrigerator for 15 minutes to harden up a bit. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas. Store in the refrigerator.

BUCKEYE CAKE

Steps:

• Preheat oven to 350*.
• Grease 9" round cake pan; line bottom w/ parchment paper & grease.
• FOR CAKE: Combine eggs and sugar in large bowl.
• Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.
• Pour into prepared pan.
• Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
• Cool on wire rack for 5 minutes.
• Run knife around edge of pan; cool for an addition 10 minutes.
• Invert cake onto serving platter; remove pan and parchment; cool completely.
• FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined.
• Gradually beat in powdered sugar.
• Spread mixture on cake.
• Refrigerate for 30 minutes.
• FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat.
• Add semi-sweet chocolate chips; let stand 5 minutes.
• Stir, refrigerate for 30 mins or until mixture is spreadable.
• Spread on top and sides of cake.
• FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
• Knead bag to mix.
• If necessary, microwave for an additional 10-15 seconds until melted.
• Cut a small hole from corner of bag; squeeze to drizzle over cake.
• Store cake in frig; let stand 30 mins before serving.