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Chocolate peanut butter cup overload cake
Chocolate peanut butter cup overload cake

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We hope you got benefit from reading it, now let’s go back to chocolate peanut butter cup overload cake recipe. To make chocolate peanut butter cup overload cake you need 23 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Chocolate peanut butter cup overload cake:
  1. You need 1 for cake batter
  2. Provide 2 1/2 cup Plus 1 TBS all-purpose flour
  3. Use 1 cup Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder)
  4. Get 3 cup granulated sugar
  5. Use 1 1/2 tsp salt
  6. Get 1 1/2 tsp baking powder
  7. Prepare 1 tbsp baking soda
  8. Use 3 each eggs
  9. Use 4 1/2 tsp vanilla extract
  10. Take 1 1/2 cup buttermilk
  11. Use 3/4 cup vegetable oil
  12. Use 1 1/2 cup strong hot black coffee
  13. Prepare 30 piece mini peanut butter cups
  14. Provide 1 for peanut butter icing
  15. Get 2 cup powdered sugar
  16. Use 10 tbsp unsalted butter, softened
  17. Use 1/2 tsp salt
  18. Use 2 cup creamy peanut butter
  19. Take 1 1/2 tsp vanilla extract
  20. Provide 2/3 cup heavy cream
  21. You need 1 for chocolate ganache
  22. Provide 8 oz semi-sweet chocolate chips
  23. Take 3/4 cup heavy cream
Instructions to make Chocolate peanut butter cup overload cake:
  1. For cakes- Heat oven to 350˚. Line the bottom of 3 8" cake pans with parchment paper, while greasing and flooring the sides.
  2. 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).
  3. 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.
  4. After cakes are completely cooled, begin 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.
  5. 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.
  6. 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!

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