What happens when a delicious chocolate cake by Dorie Greenspan meets some creamy PB frosting from the Barefoot Contessa? Magic.
You have probably seen some version of this cake floating around on the internet or food blogs. And there is a reason why. It is amazing.
I first saw it on Tara's blog- Smells Like Home and then read on her blog that she found it over at Slow Like Honey.
I made this recipe in the fall and turned the cake into cupcakes and decided then that this is probably my favorite frosting. I have doubled the frosting both times that I have made this recipe, just to make sure there is enough. :)
I was making a couple of cakes for an event and already had a lemony one and a pumpkin one, so I figured the only thing missing was chocolate.
I picked this recipe because I knew it was delicious and sometimes it is nice to be able to whip up a cake that you have already tasted before, so you know that it will be a success. Don't get me wrong, I love trying new things, but every once in awhile, I make the same thing twice. Especially when it is this good.
I have had multiple requests for the recipe and I am sure if you try it and have the heart to share, you will too. Enjoy!
2 cups all purpose flour
Peanut Butter frosting, recipe follows
Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.
Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.
Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.
Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.
Coming for the Weekend- Feta-Stuffed Tomatoes