The Aasiest Way Cook Tasty Treats Chocolate peanut butter cup overload cake Recipe

Chocolate peanut butter cup overload cake. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Place the final cake layer on top face-down.

Frost the cake with the remaining peanut butter icing, smoothing as best as possible. Chocolate ganache- Place semi-sweet chocolate chips in a small mixing bowl. In a small saucepan, warm heavy cream just until at a boil. You can cook Chocolate peanut butter cup overload cake using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate peanut butter cup overload cake

1. You need 1 of for cake batter.
2. You need 2 1/2 cup of Plus 1 TBS all-purpose flour.
3. Prepare 1 cup of Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder).
4. Prepare 3 cup of granulated sugar.
5. You need 1 1/2 tsp of salt.
6. Prepare 1 1/2 tsp of baking powder.
7. It's 1 tbsp of baking soda.
8. You need 3 each of eggs.
9. Prepare 4 1/2 tsp of vanilla extract.
10. It's 1 1/2 cup of buttermilk.
11. Prepare 3/4 cup of vegetable oil.
12. It's 1 1/2 cup of strong hot black coffee.
13. It's 30 piece of mini peanut butter cups.
14. Prepare 1 of for peanut butter icing.
15. Prepare 2 cup of powdered sugar.
16. You need 10 tbsp of unsalted butter, softened.
17. You need 1/2 tsp of salt.
18. You need 2 cup of creamy peanut butter.
19. You need 1 1/2 tsp of vanilla extract.
20. Prepare 2/3 cup of heavy cream.
21. It's 1 of for chocolate ganache.
22. It's 8 oz of semi-sweet chocolate chips.
23. It's 3/4 cup of heavy cream.

Whisk until smooth, and let sit until thickened some, and then pour over cake. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Try this creamy, fudgy, and super tasty Chocolate Peanut Butter Cup Overload Cake. It's easy to prepare and has an unmatchable and rich taste.

Chocolate peanut butter cup overload cake instructions

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!.

Read on to learn the recipe. Topped with rich chocolate ganache, this chocolate peanut butter overload cake is incredibly delicious in taste and a perfect dessert to satisfy your sweet buds. Tucked between each cake layer, and on top, is a good dose of chopped peanut butter cups. Overload definitely describes this ridiculously amazing cake. Chocolate Peanut Butter Cup Overload Cake.