Triple Chocolate Peanut Butter Layer Cake Recipes

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ULTIMATE BOURBON (CHOCOLATE PEANUT BUTTER) BUCKEYE CAKE



Ultimate Bourbon (Chocolate Peanut Butter) Buckeye Cake image

Hands down this is the best cake I have ever made!

Provided by Tieghan Gerard

Categories     Dessert

Time 2h

Number Of Ingredients 26

7.5 ounces bitter-sweet chocolate (chopped)
1 cup (2 sticks) unsalted butter
1/2 cup bourbon
1 cup strong hot hot coffee
1 1/2 cups granulated sugar
4 eggs + 2 egg yolks
1/4 cup canola oil
2/3 cup plain greek yogurt
3 cups all-pourpouse flour
1 tablespoon baking powder
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 1/4 cups peanut butter
1 cup (2 sticks) butter (softened to room temperature)
1 tablespoon vanilla extract
2 1/4 cup powered sugar
1 cup (2 sticks) butter (softened to room temperature)
1 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tablespoons meringue powder ((optional))
1 tablespoon vanilla extract
2-4 tablespoon milk
3 ounces bittersweet chocolate (chopped)
4 ounces heavy cream
1 tablespoon bourbon
Chocolate Buckeyes (for topping (optional))

Steps:

  • Preheat the oven to 350 degrees F. Grease 3 8-inch round cake pans.
  • To make the cake, add the flour, cocoa powder, baking powder and salt to a bowl.
  • In a microwave safe bowl, microwave the butter and chocolate on high for 30 second intervals stirring in between until melted. Once melted stir in the bourbon and coffee. Set aside.
  • In the bowl of a stand mixer add 4 eggs, 2 egg yolks, and the sugar. Beat on medium-high speed for about 4 to 5 minutes until light and fluffy and pale in color. Add the canola oil and greek yogurt. Mix to combine. Carefully add in the chocolate mixture until well combined and smooth. Scrape the bottom of the bowl and make sure everything is well mixed, beat one last time.
  • Add the flour mixture and stir until just combined. It is ok to have the batter be lumpy, but just make sure you do not have too many big chunks of flour in the batter.
  • Pour the batter among the three cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and invert the cakes onto cooking racks. Let the cakes cool completely before frosting. I like to stick my cakes in the freezer (well covered) for 1 hour or up to 1 day and then fill and frost the cake while it is frozen. Trust me it makes things much easier.
  • For the peanut butter frosting, add the butter and peanut butter to the bowl of a stand mixer (or you can use a hand held mixer) and beat until light and fluffy, about 3 minutes. Add the powdered sugar and vanilla and beat until combined and smooth. Remove from the bowl and set aside.
  • To make the chocolate frosting, in a mixing bowl add the butter, powdered sugar, cocoa powder, meringue powder, vanilla and 2 tablespoon milk. Beat on medium speed for 5 minutes, scraping down the sides until the frosting is light and fluffy. If the frosting is too thick add milk to thin. Cover the bowl with plastic wrap and set aside.
  • Now grab your cakes. Place one cake on a cake plate or platter and add a large dollop (about 1 cup) of the peanut butter filling. Using a knife, or offset spatula, spread the filling out to the edge of the cakes, but leave about 1/4 to 1/8 inch border. Now grab another cake, place it right on top of the peanut butter layer. Add another large dollop of filling and spread out to the edges. Grab the last layer and place it (rounded side down) on top of the peanut butter layer. Add a small dollop of the peanut butter filing and spread out in an even thin layer.
  • Now take the chocolate frosting and add a large dollop right on top of the cake. spread the frosting evenly on the top and sides of the cake.
  • To make the ganache, in a microwave safe bowl, microwave the chocolate and cream on high for 30 second intervals, stirring between each until melted. Once melted stir in the bourbon. Pour the ganache on to the middle of the cake and spread to just the sides, allow the ganache to drip down the sides of the cake. Let sit 30 minutes before decorating with buckeyes.
  • If desired, top the cake with buckeyes and store in the fridge, or on the counter.

Nutrition Facts : Calories 541 kcal, Carbohydrate 46 g, Protein 8 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 290 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE



Triple chocolate & peanut butter layer cake image

Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert

Provided by Good Food team

Categories     Dessert

Time 1h45m

Number Of Ingredients 20

225ml rapeseed oil, plus more for the tins
250g self-raising flour
4 tbsp cocoa
1 ½ tsp bicarbonate of soda
225g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml milk
200g dark chocolate, chopped
2 tbsp chocolate chips
small handful pretzel pieces
2 tbsp honeycomb pieces
65g dark chocolate
250g soft salted butter
500g icing sugar
45g smooth peanut butter
1-2 tbsp cocoa
200ml double cream
100g dark chocolate, finely chopped
chocolate eggs, some hollow, some filled, gold lustre, toffee popcorn and pretzels

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
  • Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
  • Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
  • To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
  • Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
  • Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
  • To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
  • Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
  • Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

TRIPLE LAYER CHOCOLATE PANTRY CAKE WITH PEANUT BUTTER FROSTING



Triple Layer Chocolate Pantry Cake with Peanut Butter Frosting image

Provided by Catherine's Plates

Number Of Ingredients 17

2 cups sugar, white granulated
1 3/4 cups flour, all purpose
3/4 cup cocoa powder, unsweetened
1 1/2 tsp baking soda
1/12 tsp baking powder
1 tsp Salt
2 eggs, room temperature
1 cup milk
1 cup Water
1/2 cup butter melted
2 tsp Vanilla Extract
4 cups peanut butter
2 cups butter, room temperature
1/8 tsp salt (only if using unsalted butter)
2 tsp Vanilla Extract
1 1/2 - 2 lbs powdered sugar
1/2 cup chocolate chips, for decoration

Steps:

  • Preheat oven to 350 degrees.
  • Prepare 3 cake pans by greasing and flouring completely the sides and bottom of pans. I like to place a parchment circle on bottom of pan also. (See my video for instructions). You can also use a cooking spray with flour already in the spray.
  • In a large bowl place white granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk until well combined.
  • Make a well into dry ingredients and add water, milk, eggs, butter (or oil), and vanilla.
  • Gently whisk the wet ingredients on top to combine somewhat. Gradually start whisking wet into the dry for about 2 minutes until nice and smooth and lump free.
  • Divide batter into the 3 pans.
  • Bake in preheated oven for 20-25 minutes until cake pulls away from sides and a toothpick inserted into middle comes out clean. (Crumbs are fine).
  • Remove cakes from oven and place pans on cooling racks to cool for 15 minutes. Then remove cakes from pans and place on the cooling racks and allow to cool completely before frosting.
  • Let's prepare the Frosting
  • In large bowl, beat together butter and peanut butter with a hand mixer until smooth. Add in vanilla and salt (if needed) and beat for a minute.
  • Very carefully and in batches, beat in the powdered sugar. Add milk a little at a time until your frosting is nice and smooth and creamy.
  • Place a dab of frosting to the center of your cake stand or plate. Place one layer of cake upside down on the cake plate. Spread generously with frosting to the edges.
  • Top with another layer of cake, upside down, and generously spread more frosting.
  • Place final layer of cake right side up and generously spread frosting on top.
  • Spread frosting on the sides evenly as possible.
  • Sprinkle chocolate chips on top. Enjoy.

CHOCOLATE-PEANUT BUTTER LAYER CAKE



Chocolate-Peanut Butter Layer Cake image

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

Provided by the lovely Ann

Categories     Ingredients     Nuts and Seed Recipes     Peanut Butter Recipes

Time 4h10m

Yield 14

Number Of Ingredients 18

2 ½ cups white sugar
1 cup canola oil
1 cup sour cream
¾ cup unsweetened cocoa powder
2 large eggs
2 tablespoons rice vinegar
3 teaspoons pure vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups water
2 ½ (8 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
10 cups confectioners' sugar
1 ½ cups smooth peanut butter
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
½ cup half-and-half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
  • Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
  • Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
  • Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
  • Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 1290.1 calories, Carbohydrate 160.8 g, Cholesterol 115.9 mg, Fat 70 g, Fiber 5 g, Protein 16.5 g, SaturatedFat 27.8 g, Sodium 456.3 mg, Sugar 135.5 g

TRIPLE-CHOCOLATE CAKE



Triple-Chocolate Cake image

We understand that for true chocolate lovers, regular chocolate cake is just not enough. That's why we created this rich and dreamy dessert with not one, not two, but three chocolate elements all in one heavenly cake. The luscious cake base is infused with melted, semisweet chocolate chips and baked to perfection before being topped with a silky-smooth chocolate glaze. A white chocolate drizzle decorates the luxurious cake for a triple-chocolate treat that simply tastes like a dream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1/4 cup white vanilla baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
  • In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 100 mg, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 95 mg

TRIPLE-LAYER CHOCOLATE CAKE



Triple-Layer Chocolate Cake image

Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
CHOCOLATE CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
Pinch salt

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE PEANUT BUTTER LAYER CAKE



Chocolate Peanut Butter Layer Cake image

Make and share this Chocolate Peanut Butter Layer Cake recipe from Food.com.

Provided by 1 Baker

Categories     Dessert

Time 1h55m

Yield 10-16 serving(s)

Number Of Ingredients 23

1 cup butter, softened
2 cups sugar
3 large eggs
1 3/4 cups cake flour
1 1/4 cups cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
chopped peanuts (optional)
1 cup semisweet chocolate morsel
3 tablespoons heavy whipping cream
1/2 cup peanut butter morsels
1 1/4 cups heavy whipping cream, divided
1/2 cup chunky peanut butter
1/4 cup confectioners' sugar
1 cup butter, softened
1/4 cup cocoa
4 cups confectioners' sugar
3 tablespoons milk
1 cup peanut butter morsels
3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
  • In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
  • Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
  • Pour batter into prepared cake pans. Bake 33 to 38 minute.
  • Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
  • For chocolate ganache:.
  • Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
  • For peanut butter mousse:.
  • Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
  • In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
  • Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
  • For rich chocolate frosting:.
  • In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
  • Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
  • For peanut butter ganache:.
  • Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
  • Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
  • Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
  • Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
  • Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.

Nutrition Facts : Calories 1313, Fat 74.5, SaturatedFat 40.9, Cholesterol 216.7, Sodium 845.2, Carbohydrate 149.3, Fiber 6.6, Sugar 114.8, Protein 17.3

PEANUT BUTTER LAYER CAKE



Peanut Butter Layer Cake image

My husband loves peanut butter, so this cake is his favorite. Sometimes I switch frosting recipes and use a chocolate frosting garnished with peanuts. -Carolyn Hylton, Covington, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
1/2 cup peanut butter chips, melted
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups milk
PEANUT BUTTER FROSTING:
1 cup peanut butter chips, melted
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in melted peanut butter chips. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat melted chips, cream cheese, vanilla and salt until light and fluffy. Add confectioners' sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 467 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 350mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 8g protein.

PEANUT BUTTER CHOCOLATE LAYER CAKE



Peanut Butter Chocolate Layer Cake image

Made for my parents' anniversary! Peanut butter cake frosted with chocolate buttercream resembles the peanut butter cups used to garnish it!

Provided by Miss Alison

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

¾ cup butter, softened
¾ cup creamy peanut butter
2 cups packed brown sugar
3 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
2 (1 ounce) squares semisweet chocolate
1 cup butter, softened
4 cups sifted powdered sugar
¼ cup cocoa powder
¼ cup milk
2 teaspoons vanilla extract
½ cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
16 miniature peanut butter cups (such as Reese's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  • Beat butter and peanut butter for cake together with an electric mixer at medium speed until blended; gradually add brown sugar, beating well. Add eggs, one at a time, beating after each egg.
  • Combine flour, baking powder, and salt in a bowl; add to peanut butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and cool completely on a wire rack.
  • While cakes cool, place unsweetened and semisweet chocolate in the top of a double boiler; bring water to a simmer and cook until chocolate melts, stirring often, 3 to 5 minutes. Remove from heat.
  • Beat 1 cup butter with an electric mixer at medium speed until creamy. Add melted chocolate, powdered sugar, cocoa powder, milk, and vanilla extract; beat until spreading consistency.
  • Place peanut butter and 1/2 cup butter in a small bowl. Beat with electric mixer at medium speed until creamy. Add powdered sugar gradually, alternately with milk, until frosting is thick and spreadable. Beat an additional 3 minutes.
  • Remove 1 cooled cake layer from its pan and frost with chocolate buttercream frosting. Place second cake on top and complete frosting with chocolate buttercream.
  • Frost a thick line on the top and bottom edges of the cake with peanut butter frosting using a frosting pouch fitted with a cake decorating tip. Place 16 dollops of peanut butter frosting around the perimeter of the cake. Place mini peanut butter cups on each dollop. Serve immediately.

Nutrition Facts : Calories 1125.1 calories, Carbohydrate 134.3 g, Cholesterol 140.9 mg, Fat 62.9 g, Fiber 4.8 g, Protein 16.8 g, SaturatedFat 30.2 g, Sodium 673.2 mg, Sugar 109.4 g

TRIPLE-CHOCOLATE LAYER CAKE



Triple-Chocolate Layer Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

For cake
1/2 cup cold buttermilk
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup cake flour
6 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
For fillings and frosting
4 ounces good-quality white chocolate (such as Baker's of Lindt), finely chopped
4ounces imported milk chocolate, finely chopped
1 cup plus 1 tablespoon chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
White and milk chocolate shavings (optional)

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of and with parchment paper. Stir buttermilk, espresso power and vanilla in small bowl until powder dissolves.
  • Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture; beat until light and fluffy,about 1 1/2 minutes linger. Divide batter among pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off parchment; cool completely.
  • Make fillings and frosting:
  • Place white chocolate and milk chocolate in separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate frosting.
  • Place 1 cake layer on platter. Using handheld mixer, beat white chocolate filling until slightly stiff. Spread over cake layer. Top with second cake layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth. Spread over second cake layer. Top with third cake layer. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.
  • Stir frosting until smooth. Spread very thin layer over top and sides of cake to smooth surface and anchor crumbs. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)
  • Garnish cake with chocolate shavings, if desired,and serve.

TRIPLE DECKER PEANUT BUTTER CAKE



Triple Decker Peanut Butter Cake image

Make and share this Triple Decker Peanut Butter Cake recipe from Food.com.

Provided by BamaBelle30

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package yellow cake mix
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 1/3 cups water
1 teaspoon vanilla extract
38 mini Reese's Peanut Butter cups
4 tablespoons butter, softened
1/4 cup smooth peanut butter
4 cups confectioners' sugar, sifted
1/2 cup milk, warmed
2 teaspoons vanilla, extact

Steps:

  • Place a race in the center of the oven and preheat oven to 350 degrees F.
  • Lightly spray three 9-inch round cake pans with cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
  • Place the cake mix, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Add 1 1/3 cups water, then beat with an electric mixer on low speed until blended 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Divide the batter among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
  • Bake until the cakes spring back when lightly pressed with a finger, 18 to 20 minutes. Check the pan on the highest rack first as it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the cakes from the oven, and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each later and invert onto a rack and then invert onto another rack so that the cakes are right side up. Allow the cakes to cool completely.
  • Meanwhile, place 28 of the peanut butter cups into the freezer for 15 to 20 minutes so they will be easier to chop, then finely chop them and set aside with the whole peanut butter cups.
  • Make the frosting: Place the butter and peanut butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add 2 cups confectioners' sugar, 1/4 cup milk and the vanilla and beat on low speed until the mixture is combined. Add 1 1/2 cups confectioners' sugar and the remaining 1/4 cup milk and beat the frosting until it is smooth and spreadable. Then, increase the mixer speed to high and beat, adding the remaining 1/2 cup sugar a little at a time until the frosting is thick and fluffy.
  • To assemble the cake, place one cake layer, right side up, on a serving plate and spread some of the frosting over the top. Press half of the chopped Reese's into this frosting, distributing them evenly. Place a second cake layer, right side up, on top of the first. Spread some of the frosting over the top. Press the remaining chopped Reese's into this frosting. Place the third cake layer, right side up, on top of the second layer, then frost the top smoothly and generously. Frost the side of the cake with smooth, clean strokes. Place the remaining whole peanut butter cups decoratively around the edge of the cake.

Nutrition Facts : Calories 897.8, Fat 44.6, SaturatedFat 13.5, Cholesterol 69.6, Sodium 615.3, Carbohydrate 116.1, Fiber 3.8, Sugar 92.8, Protein 14.3

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