Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger |
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Prep Time: 1440 Minutes Cook Time: 25 Minutes |
Ready In: 1465 Minutes Servings: 4 |
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Recipe by Emily Luchetti Photograph by Mark Thomas March 2005 Ingredients:
2 1/4 cups heavy whipping cream |
1/2 cup packed golden brown sugar |
12 ounces semisweet chocolate, finely chopped |
1/2 cup old-fashion chunky peanut butter (natural) |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons unsalted butter, room temperature |
1/2 cup old-fashioned chunky peanut butter (natural) |
1 lb golden brown sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 cup buttermilk |
1.5 (8 ounce) packages cream cheese, room temperature |
2 cups powdered sugar, divided |
6 tablespoons unsalted butter, room temperature |
1 teaspoon vanilla extract |
3/4 cup chilled heavy whipping cream |
butterfinger candy bar, coarsely chopped |
glazed peanuts |
Directions:
1. FILLING.
2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
3. Remove from heat.
4. Add chocolate; let stand 1 minute.
5. Whisk until smooth.
6. Whisk in peanut butter.
7. Chill uncovered overnight.
8. CAKE.
9. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
10. Line bottoms with parchment paper.
11. Sift first 4 ingredients into medium bowl.
12. Using electric mixer, beat butter and peanut butter in large bowl until blended.
13. Beat in sugar.
14. Beat in eggs, 1 at a time, then vanilla.
15. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 addition.
16. Divide batter among pans and spread evenly.
17. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
18. Cool cakes 5 minutes.
19. Turn out onto racks; peel off parchment.
20. Cool cakes completely.
21. FROSTING.
22. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
23. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
24. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
25. PUTTING TOGETHER.
26. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
27. Spread with half of filling.
28. Place another layer, bottom side up, on work surface.
29. Spread with remaining filling; place atop first layer.
30. Top with remaining cake layer, bottom side up.
31. Spread frosting over top and sides of cake.
32. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing. Press candy and peanuts onto top of cake.
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