Hi, I’m Joana. Today, I will show you a way to make chocolate peanut butter cup overload cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate peanut butter cup overload cake Recipe
Chocolate peanut butter cup overload cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Chocolate peanut butter cup overload cake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To be with this recipe, we have to prepare a few ingredients. You can cook chocolate peanut butter cup overload cake using 23 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate peanut butter cup overload cake:
- Get 1 for cake batter
- Take 2 1/2 cup Plus 1 TBS all-purpose flour
- Make ready 1 cup Plus 1 TBS Dutch processed cocoa powder (I couldn’t find any so I used regular cocoa powder)
- Take 3 cup granulated sugar
- Get 1 1/2 tsp salt
- Take 1 1/2 tsp baking powder
- Get 1 tbsp baking soda
- Take 3 each eggs
- Prepare 4 1/2 tsp vanilla extract
- Take 1 1/2 cup buttermilk
- Take 3/4 cup vegetable oil
- Take 1 1/2 cup strong hot black coffee
- Make ready 30 piece mini peanut butter cups
- Prepare 1 for peanut butter icing
- Take 2 cup powdered sugar
- Take 10 tbsp unsalted butter, softened
- Get 1/2 tsp salt
- Make ready 2 cup creamy peanut butter
- Take 1 1/2 tsp vanilla extract
- Prepare 2/3 cup heavy cream
- Get 1 for chocolate ganache
- Get 8 oz semi-sweet chocolate chips
- Make ready 3/4 cup heavy cream
Instructions to make Chocolate peanut butter cup overload cake:
- For cakes- Heat oven to 350˚. Line the bottom of 3 8" cake pans with parchment paper, while greasing and flooring the sides.
- In a large bowl, sift together ALL the dry ingredients. In another bowl, whisk together buttermilk, eggs, coffee, oil, and vanilla. Add wet to dry and mix for 2 minutes and 20 seconds on medium speed (will be thin).
- Divide into the 3 prepared cake pans. Bake for 20 minutes. Rotate each cake pan and bake 12 more minutes or until a toothpick comes out clean. Cool cakes in the pan on wire rack for 20 minutes, remove from pans, and cool rest of the way.
- After cakes are completely cooled, be making peanut butter icing. Peanut butter icing- Beat powdered sugar, peanut butter, butter, vanilla, and salt on low speed until creamy. Beat in heavy cream, on high, until light and smooth.
- To layer cakes to make a whole, do 1 cake, 1 cup peanut butter icing, 10 chopped mini peanut butter cups, 1 cake, 1 cup peanut butter icing, 10 more chopped peanut butter cups, last cake, last of peanut butter icing, ganache, and last 10 chopped peanut butter cups.
- Chocolate ganache- Place semi-sweet chocolate chips in a small mixing bowl. In a small saucepan, warm heavy cream just until at a boil. Pour cream over chocolate and let sit for 2 minutes. Whisk until smooth, and let sit until thickened some, and then pour over cake. Finally top with last 10 chopped mini peanut butter cups. ENJOY!
So that’s going to wrap this up for this exceptional dish chocolate peanut butter cup overload cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
