A mile-high peanut butter filling sandwiched between two layers of moist, rich Devil’s Food Cake covered in chocolate ganache. A chocolate and peanut butter lover’s dream come true.
Peanut butter and chocolate always bring out the kid in me. I thought my allegiance to them stemmed from elementary-age me eating Reese’s peanut butter cups but recently another memory is haunting me. That of funny bones.
Small, loaf-shaped chocolate cakes with tunnels of peanut butter and a chocolate coating on the outside. I coveted them way before I discovered the existence of peanut butter cups. So there. I was wrong. It wasn’t Reese’s that hooked me on the pair but Drake’s all along.
I had forgotten because after discovering Reese’s cups the funny bones paled in comparison. Reese’s peanut butter cups still rule.
I was definitely thinking of Reese’s PB cups when I baked this. I think of them a lot. In my waking dreams and when I’m asleep.
The filling is sweet and silky with peanut butter flavor shining through loud and clear. The filling is so thick it’s like another cake layer in and of itself. . .Only better because it’s sugary, salty peanut butter surrounded by dense chocolate cake. Topped with even more chocolate. Totally irresistible.
A dream come true.
A mile-high peanut butter filling sandwiched between two layers of moist, rich Devil's Food Cake covered in chocolate ganache.
- Preheat the oven to 350°F. Grease and flour two square pans or 2 9-inch round cake pans or three 8-inch or a 13 x 9-inch sheet cake pan.
- In a large mixing bowl cream together the butter, sugar and salt on medium speed for 5 minutes.
- In a separate bowl whisk together the flour, cocoa and baking powder.
- Beat the eggs into the butter mixture one a time. Scrape down the sides of the bowl.
- Measure out the milk(or water) and add the vanilla to it.
- On low speed beat in one-third of the flour mixture then half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape down sides and bottom of the bowl at least once.
- Divide the batter evenly between the prepared pans.
- Bake 30 to 35 minutes (longer for the sheet cake), until a toothpick in center comes out clean and the cake starts to pull away from the sides of the pan.
- Cool cakes on wire racks 5-10 minutes then turn out from the pans and continue cooling (you can leave the sheet cake in the pan).
- Beat the peanut butter and vanilla on medium speed 2 minutes. Add the confectioners and beat until fairly smooth 2 - 3 minutes. Beat in the milk a tablespoon or two at a time until it reaches a spreadable but still pretty thick consistency. You can use right away to fill the cake or refrigerate 2 hours for it to stiffen up further and make it easier to work with.
- Evenly spread the filling over the bottom of the cake using an icing spatula to mold it into shape. Top with the remaining cake.
- Add the chocolate to a small heat-proof bowl. Heat the cream until it just starts to simmer. Pour over the chocolate and cover the bowl - allow to sit 3 minutes. Stir until smooth and chocolate is completely melted. Spoon over the cake spreading to the edges so it drips down. Allow to set.
- Store cake in a cool, dry place up to 3 days or refrigerate and bring to room temperature before serving. Refrigeration may change the texture of the cake taking away some it's soft fluffiness.
Cake adapted from King Arthur Flour's Baking Companion
Filling adapted from King Arthur Flour's Cookie Companion
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