Peanut Butter Chocolate Drip Cake

Prep Time:

1h 45m

Bake/Cook Time:

40m - 45m

Yield:

1, 8 or 9-inch cake

There is talent and there is genius. There is delicious and there is decadent. Chef Eddy’s Peanut Butter Chocolate Drip Cake belongs in the latter category of both. Deliciously moist chocolate layers are topped with a peanut butter buttercream layer and topped with chocolate ganache. Father’s Day, birthdays, graduations – whatever you are celebrating this is the cake to bake.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Chocolate Cake

2 1/2 cups all-purpose flour*
2/3 cup cocoa powder
2 teaspoons baking soda
2 cups Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
1 cup buttermilk
1 cup vegetable oil, any type including non-virgin olive oil
1 tablespoon vanilla extract
1 teaspoon salt
1 cup water

Peanut Butter Buttercream

3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 3/4 cups smooth peanut butter, at room temperature
2 teaspoons vanilla extract
3 1/2 cups Imperial Sugar Confectioners Powdered Sugar

Topping

Chocolate Ganache or Sauce
1 1/2 cups roasted peanuts, lightly salted

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 310°F (extraordinarily low temperature is correct).
Butter and flour 3, 8 or 9-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt. Whisk smooth.
Meanwhile heat water until hot.
Add dry ingredients to buttermilk/egg mixture and whisk smooth. Add hot water in 3 increments, while whisking batter smooth in between additions.
Divide batter evenly into pans and place in oven. Bake for 40-45 minutes (about 7 minutes less if using 9-inch pans) until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes out clean.
After 5 minutes turn upside down on plastic food lined surface and allow to cool completely (about 1 hour). It is best to keep parchment on cakes.
Meanwhile prepare peanut frosting. In a bowl large enough to hold all ingredients mix butter until creamy. Add peanut butter and vanilla. Mix well.
If powdered sugar is lumpy, sift it first before gradually adding it to above.
Place a cake layer on a serving platter and then remove parchment. (Leaving parchment on cake while transferring will prevent tender cake from breaking.)
Remove parchment and spread 1/4 of frosting onto cooled cake layer. Sprinkle with 1/4 cup peanuts.
Cover with a second cake layer and remove parchment. Repeat with 1/4 of frosting and scatter with 1/4 cup peanuts.
Cover with remaining cake layer and remove parchment.
Frost cake sides and surface retaining a small amount for decorating surface.
Chop remaining peanuts in small pieces and press them on sides of cake.
Place cake in refrigerator until well chilled before covering with ganache. Applying warm ganache on a room temperature cake can partially melt frosting.
Prepare ganache and spread on surface and allow to drip on sides.
Decorate surface with remaining frosting and peanuts.
Serve at room temperature.