Peanut Butter Cup Cake

By sugarbear

Ingredients

• CAKE:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup cocoa
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup peanut-butter morsels
• PEANUT BUTTER LAYER:
• 1 cup creamy peanut butter
• 1/4 cup butter, softened
• 3 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• GANACHE:
• 2 cups semisweet chocolate chips
• 1 cup heavy whipping cream
• DECORATION:
• 1/4 cup milk chocolate chips
• 1/4 cup peanut butter chips
• Chocolate Curls

Preparation

Step 1

1. For cake layer, preheat oven to 350 degrees. Grease
and flour one 9-inch round cake pan. Combine flour,
sugar, cocoa, baking powder, baking soda and salt in
in a large mixer bowl. Add milk, water, vegetable oil,
egg, and vanilla; blend until moistened. Beat for
2 minutes. Pour batter into prepared pan. Sprinkle
with peanut butter morsels. Bake for 25 minutes or
until a wooden toothpick inserted in the center
comes out clean. Cool in pan for 10 minutes.
Remove to wire rack. cool completely. Place on
serving plater.

2. For peanut butter layer, in a medium mixing bowl,
place peanut butter, butter, cream cheese and
vanilla. Mix until combined. Sift in powdered sugar.
Mix well. Spread mixture on top of cake. Refrigerate
30 minutes.

3. For ganache: heat cream in a small saucepan to
boiling; remove from heat. Add chocolate chips;
let stand 5 minutes. Stir, then refrigerate for 30
minutes or until mixture is spreadable. Spread on
top and sides of cake.

4. Place milk-chocolate and peanut butter chips in 2
separate resealable bags. Place in microwave. Heat
for 45 seconds. Knead chips to make sure they are
melted. If not then microwave 10-15 more seconds.
Snip a corner off each bag, one at a time. Squeeze
melted morsels on top of cake in a lattice pattern.
Place chocolate curls around cake.