Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chocolate peanut butter cup overload cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chocolate peanut butter cup overload cake is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chocolate peanut butter cup overload cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
A sinful triple-layer chocolate cake filled and frosted with peanut butter frosting, layers of peanut butter cups and topped with chocolate ganache. AMAZING Chocolate Peanut Butter Cup Overload Cookies! Watch my video on how to make these amazing cookies, you won't be disappointed!! Although both cakes are dripping with ganache, today's Chocolate Peanut Butter Cup Overload Cake couldn't be more different than the Chocolate Chip What you have is a super chocolatety cake covered in a not too sweet, silky smooth peanut butter icing and topped with that rich chocolate. · Overload definitely describes this ridiculously amazing Chocolate Peanut Butter Cup Overload Cake. · This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups!
To begin with this recipe, we must prepare a few components. You can have chocolate peanut butter cup overload cake using 23 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate peanut butter cup overload cake:
- Prepare 1 for cake batter
- Make ready 2 1/2 cup Plus 1 TBS all-purpose flour
- Prepare 1 cup Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder)
- Get 3 cup granulated sugar
- Get 1 1/2 tsp salt
- Make ready 1 1/2 tsp baking powder
- Make ready 1 tbsp baking soda
- Take 3 each eggs
- Take 4 1/2 tsp vanilla extract
- Take 1 1/2 cup buttermilk
- Take 3/4 cup vegetable oil
- Prepare 1 1/2 cup strong hot black coffee
- Prepare 30 piece mini peanut butter cups
- Take 1 for peanut butter icing
- Take 2 cup powdered sugar
- Get 10 tbsp unsalted butter, softened
- Get 1/2 tsp salt
- Prepare 2 cup creamy peanut butter
- Prepare 1 1/2 tsp vanilla extract
- Make ready 2/3 cup heavy cream
- Take 1 for chocolate ganache
- Get 8 oz semi-sweet chocolate chips
- Make ready 3/4 cup heavy cream
The perfect cake to serve a crowd for a dinner party! Now for a slice of this RICH Chocolate Peanut Butter Cup Cake recipe! And thank you, Leeah, who recently made Adapted from Browneyed Baker's Peanut Butter Cup Overload Cake! These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe.
Instructions to make Chocolate peanut butter cup overload cake:
- For cakes- Heat oven to 350˚. Line the bottom of 3 8" cake pans with parchment paper, while greasing and flooring the sides.
- 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).
- 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.
- 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.
- 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.
- 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!
And thank you, Leeah, who recently made Adapted from Browneyed Baker's Peanut Butter Cup Overload Cake! These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe. They're rich, dark, and incredibly moist. What I love about this recipe is it's easy to make, and you can use all-purpose flour instead of cake flour. I don't usually have cake flour on hand, so it's nice when you can use AP flour.
So that is going to wrap it up with this special food chocolate peanut butter cup overload cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
