Oh man this cake! Andy has only one 40th anniversary, and since it was last weekend, I think more than deserved a show-stopping cake. For too long I've actually taken the time to cook something beautiful and rich and I knew it had to be her cake. Andy pretty much gave me free rein to your creative and make what I wanted, and I knew this flavor combo would not disappoint.
My favorite basic chocolate cake is layered with rich chocolate ganache frosting and fluffy peanut butter . I choose to do a cake naked because I'm so obsessed with the look of them, but many different options would work for this. The cake can be made in a bundt pan slathered with frosting and ganache poured on top. Or, you can freeze more traditionally, all perfectly smooth glaze, then pour again the ganache on top. Whatever you decide, if you are a chocolate lover butter / peanut I know you'll love this cake.
The style "naked cake" really could not be easier. After filling the cake with ganache frosting and you basically take a frosting spatula and scrape around at all, adding a little bit of icing on the board while keeping raw-looking. I like using a hub for this. It makes everything so smooth and easy to do, but you could probably manage without. What do you think? Like this style of cake or prefer a more traditional frosting method?
Thank you for your patience while I figure always on my life with two children. Things in our lives change much in the coming months more than later (update lot about my daily on Instagram.) You will be pleased to know that I have another great recipe scheduled for later this week, so stay tuned. In meantime- go this cake! :)
- 1 cup + 2 tablespoons unsweetened cocoa powder *
- 2 and ¼ cups all purpose
- 2 and ¼ cups sugar
- 2 and ¼ teaspoon of baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup plus 2 tablespoons hot water
- 1 cup + 2 tablespoons buttermilk
- 4½ tablespoons of safflower oil
- 1½ teaspoons pure vanilla extract
- 12 tablespoons butter, softened ( 1½ sticks)
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup heavy whipping cream to stiff peaks of
- 4.5 ounces of dark chocolate, chopped
- ½ cup heavy cream
- peanut butter cups for garnish (optional)
- Preheat oven to 350F.
- Grease and flour your cake pans, lined with parchment paper circle. (This may be 6, 8 or 9 pans inches, I would use at least 3 pans if 6 inches well.)
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
- Stir in water, buttermilk, oil, vanilla and eggs, continue stirring until the dough is smooth.
- Divide batter between pans and bake for 25-35 minutes, or until a toothpick inserted in center of cake comes out clean. Cool
- Place the chocolate in a heatproof bowl. Bring heavy cream to a boil on the stove and pour over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using. (I pop mine in the refrigerator or freezer
- Cream together the butter and peanut butter until smooth gradually add powdered sugar until well combined. Fold in whipped cream until frosting is smooth and fluffy
- using a serrated knife, level of each cake layer, slicing off the "dome" top to make it even. Place the bottom later on a piece of parchment paper on a turntable cake (if you have one.)
- Spread a layer of ganache onto the first cake layer, paste it in the refrigerator or freezer if necessary to firm. (I stuck the whole cake in the refrigerator each layer of icing.)
- Follow with a glazing layer and another layer of cake, more ganache, more icing etc. Add some frosting on the outside of the cake, smooth with a spatula. Garnish with chopped peanut butter cups.