Today we are talking about cake.
I like talking about cake, don’t you?
I mean, we could talk about how many loads of laundry are currently wrinkling in a basket because you didn’t put them away right after pulling them out of the dryer.
I know better. I do. It’s just that my dryer never stops drying at a good time for me. Can’t we invent a dryer that has some kind of sensor that knows when you’re ready to fold it?
Seriously, modern technology is so inconvenient.
So back to cake.
I split 2 layers of peanut butter cake into four — because three layers of filling is better than one. Fact.
The cake is filled with chocolate peanut butter frosting and frosted with freshly whipped cream. A silky layer of ganache is poured on top, with a generous scoop of candy.
You can never have too much candy on a cake. Another fact.
I know that cakes like this can look intimidating, but that couldn’t be further from the truth. Whipped cream frosts much more smoothly than regular frosting, and the poured ganache covers any imperfections (who’d notice a few rough spots with those gorgeous drips goin’ on, anyways??). A nice pile of candy on top adds some easy decoration.
You can do this!!
- 1/2 cup (1 stick) salted butter, softened slightly
- 1/2 cup creamy peanut butter
- 4 eggs
- 1 box butter cake mix
- 2/3 cup water
- 1 tsp vanilla
- Chocolate Peanut Butter Frosting
- 1 stick butter
- 1/2 cup smooth peanut butter
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2 TBS milk
- 1 tsp vanilla
- Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 2 oz semi sweet chocolate, chopped
- 1/4 cup heavy cream
- 2 TBS light corn syrup or honey
- Bake Cake: Preheat oven to 325. Butter and flour two 8 or 9 inch cake pans and set aside.
- In the bowl of your mixer, cream the butter and peanut butter on medium speed until smooth and combined. Add eggs and mix after each, until completely combined. Add vanilla. With the mixer on medium low, add cake mix and water alternately, starting and ending with the cake mix. Spread batter in pans and bake for about 30 minutes or until tops spring back when lightly touched in the center.
- Allow cakes to cool in the pans for 5 - 10 minutes, then turn onto a baking rack to cool completely.
- Once cakes have cooled, level and prepare to fill. I really prefer to chill cakes overnight before this step, but if you don't have time, that's fine. The cakes will be a bit softer to work with but otherwise fine.
- Prepare frosting: In the bowl of your mixer, combine butter, peanut butter and vanilla. Beat on medium speed until combined. With the mixer on low, add cocoa and powdered sugar. Add the milk and beat just until combined. Increase speed to high and beat for one minute. Fill cake.
- Place a metal mixing bowl and your mixer's whisk attachment in the freezer for 5 - 10 minutes. Pour cold heavy cream and whipped cream in bowl and whip on high speed until whipped cream forms. Frost cake and place in the refrigerator to chill.
- Prepare ganache: Place cream and chopped chocolate in a microwave safe bowl. Microwave for a couple of minutes, stopping to stir every 20 seconds until smooth. Stir in corn syrup or honey and let cool until thickened but still pourable.
- Remove cake from refrigerator. Spoon ganache on the center of the cake, spreading right to the very edges. It will drip off. Let the ganache set for just a few minutes, then top with candy and serve.
This cake is SO PERFECT for Halloweeen!!
Or who are we kidding. It’s perfect for a Monday. Or Arbor Day.
Or cake day. If that’s a thing (OMG did I just invent something else??).
Have a great Monday!!