I can’t think of any reason why you shouldn’t give this recipe a try! This Peanut Butter Cup Overload Cake is what you just might need today! Have a wonderful day, friends. Enjoy!
Prep Time: 3 hrs
Cook Time: 30 mins
Total Time: 3 hrs 30 mins
3 Eggs (at room temperature)
1 c + 1 tbsp Dutch-process cocoa powder
2½ c + 1 tbsp all-purpose flour
1½ c buttermilk (at room temperature)
¾ c vegetable oil
1½ c strong black coffee (hot)
1 tbsp baking soda
1½ tsp baking powder
4½ tsp vanilla extract
1½ tsp salt
3 c granulated sugar
PEANUT BUTTER FROSTING:
10 tbsp unsalted butter (at room temperature)
1½ tsp vanilla extract
½ tsp kosher salt
⅔ c heavy cream
2 c powdered sugar
2 c creamy peanut butter
30 miniature peanut butter cups (coarsely chopped, divided)
¾ c heavy cream
8 oz semisweet chocolate (finely chopped)
For the Cake:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in three 8-inch round cake pans, then sprinkle flour.
In a large bowl, Sift the flour, sugar, cocoa powder, baking powder, salt, and baking soda. Whisk until well mixed.
In a separate bowl, add the eggs, oil, coffee, buttermilk, and vanilla. Whisk until well blended.
Transfer the wet ingredients into the dry ingredients, then beat on medium speed for about 2 minutes. Make sure to scrape the bottom and the sides of the bowl.
Fill the prepared pans with the batter.
Place them inside the preheated oven and bake for 20 minutes.
Rotate the pans, then bake the cake for 12 more minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cakes from the oven and allow them to rest at room temperature.
For the Peanut Butter Frosting:
In the bowl of a stand mixer, add peanut butter, vanilla, powdered sugar, and salt. Beat until well blended.
To Assemble the Cake:
Make sure to level off the tops of the cake before assembling them.
Put a cake onto a serving plate, then add 1 cup of peanut butter frosting on top and spread it evenly. Top with 10 chopped peanut butter cups.
Repeat this process until everything is arranged in layers.
Place it inside the fridge to chill for an hour.
To Make the Chocolate Ganache:
Put the chocolate into a 4-cup measuring cup.
Add the cream into a saucepan. Place it on the stove and turn the heat to medium. Heat for a few minutes.
Pour the hot cream over the chopped chocolate and spread it evenly. Allow it to rest at room temperature for a few minutes.
To Garnish the Cake:
Pour the chocolate ganache in the middle of the cake until the sides are covered as well.
Scatter the rest of the chopped peanut butter cups on top.
Place it inside the fridge to chill for at least 30 minutes.
Remove from the fridge.
Serve and enjoy!
CALORIES: 875KCAL FAT: 71G SATURATED FAT: 35G CHOLESTEROL: 109MG SODIUM: 986MG POTASSIUM: 725MG CARBOHYDRATES: 125G FIBER: 7G SUGAR: 90G PROTEIN: 20G VITAMIN A: 835% VITAMIN C: 0.2% CALCIUM: 140% IRON: 4.7%