A Reason To Make Cake

Cream cheese. Chocolate ganache. Peanut butter sponge cake. Honestly, I could just make a pit stop at the cream cheese and call it a day. But combining all three of those? Heaven!

One of my girlfriend's is pregnant. They just found out it's a boy! They have a sweet sweet little girl who is going to make a wonderful big sister. I'm over the moon for them. Everyone should have a boy. They're fun, dirty, cuddly, and always return to their mama. No matter what. So when we scheduled a play date with them, and they were coming to our house, I thought. I know she's craving chocolate and peanut butter, so here's a reason to make a cake! Celebrate!

The cake is fluffy, and perfect. The ganache has crunchy peanut butter in it, because I just love texture. This cream cheese icing. It will change your life. Well, let's really be honest. It will change not only your life, but the lives of your tasters. It's creamy, and fluffy, and just makes all wrong right.
I felt really naughty after I iced this beauty..and added crushed Butterfingers, and salted caramel peanuts. It's not necessary, but it makes for a really pretty picture. Here are the peanuts. I can't take credit for making them.

No I do not get paid from Planters, nor do I represent them in any fashion. I just love their products. These are part a new flavor line, and they have Cocoa, Smoked, and Chopotle flavors as well. I need to try them!

Let's get down to business. You want the recipe right? Here ya'll go!

Peanut Butter Cake & Chocolate Ganache with Cream Cheese Frosting

Filling

• 2 1/4 cups heavy whipping cream
• 1/2 cup  brown sugar
• 12 ounces bittersweet or semisweet chocolate, finely chopped
• 1/2 cup crunchy peanut butter

Cake

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup crunchy peanut butter
• 1 pound brown sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup buttermilk (you can also do a cup of milk, and add a tablespoon of vinegar. Let it sit for 5 minutes to "spoil")

Frosting

• 1 1/2 8-ounce packages cream cheese, room temperature
• 2 cups powdered sugar, divided
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• Butterfinger candy bars, coarsely chopped
• Peanuts (I used the salted Caramel variety)

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. Press candy and peanuts onto top of cake. I find it easier to cut the cake when it's chilled. But if you can't wait that long, go for it. I don't blame you a bit. The flavor in this cake is bewildering.