Peanut Butter Cup Chocolate Cake Recipe

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Peanut Butter Cup Chocolate Cake
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Ingredients
12
Count
Nutrition
889
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Butter and/or line 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  5. Chop up your peanut butter cups and stick them all over the cake!
  6. Chocolate Frosting.
  7. 6 ounces good semisweet chocolate.
  8. 2 sticks (1 cup) unsalted butter, at room temperature.
  9. 1 extra-large egg yolk, at room temperature.
  10. 1 teaspoon pure vanilla extract.
  11. 1 1/4 cups sifted confectioners’ sugar.
  12. 1 tablespoon instant coffee powder.
  13. 2 teaspoons water.
  14. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  15. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.
  16. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
  17. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 888.58 Kcal (3720 kJ)
Calories from fat 499.16 Kcal
% Daily Value*
Total Fat 55.46g 85%
Cholesterol 35.43mg 12%
Sodium 1209.66mg 50%
Potassium 835.87mg 18%
Total Carbs 82.77g 28%
Sugars 42.37g 169%
Dietary Fiber 9.51g 38%
Protein 24.12g 48%
Iron 3.5mg 20%
Calcium 189.8mg 19%
Amount Per 100 g
Calories 390.98 Kcal (1637 kJ)
Calories from fat 219.63 Kcal
% Daily Value*
Total Fat 24.4g 85%
Cholesterol 15.59mg 12%
Sodium 532.25mg 50%
Potassium 367.78mg 18%
Total Carbs 36.42g 28%
Sugars 18.64g 169%
Dietary Fiber 4.19g 38%
Protein 10.61g 48%
Iron 1.6mg 20%
Calcium 83.5mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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