Hello, I am Elise. Today, I will show you a way to prepare chocolate peanut butter cup overload cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. 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 popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chocolate peanut butter cup overload cake is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chocolate peanut butter cup overload cake using 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate peanut butter cup overload cake:
- Make ready 1 for cake batter
- Make ready 2 1/2 cup Plus 1 TBS all-purpose flour
- Take 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
- Prepare 1 1/2 tsp baking powder
- Make ready 1 tbsp baking soda
- Prepare 3 each eggs
- Make ready 4 1/2 tsp vanilla extract
- Prepare 1 1/2 cup buttermilk
- Make ready 3/4 cup vegetable oil
- Take 1 1/2 cup strong hot black coffee
- Take 30 piece mini peanut butter cups
- Make ready 1 for peanut butter icing
- Get 2 cup powdered sugar
- Prepare 10 tbsp unsalted butter, softened
- Make ready 1/2 tsp salt
- Get 2 cup creamy peanut butter
- Make ready 1 1/2 tsp vanilla extract
- Make ready 2/3 cup heavy cream
- Make ready 1 for chocolate ganache
- Take 8 oz semi-sweet chocolate chips
- Make ready 3/4 cup heavy cream
Steps 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 is going to wrap this up for this special dish chocolate peanut butter cup overload cake recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
