Delish Recipes

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, chocolate peanut butter cup overload cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chocolate peanut butter cup overload cake is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chocolate peanut butter cup overload cake is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate peanut butter cup overload cake using 23 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate peanut butter cup overload cake:

1. Prepare 1 for cake batter
2. Make ready 2 1/2 cup Plus 1 TBS all-purpose flour
3. Make ready 1 cup Plus 1 TBS Dutch processed cocoa powder (I couldn't find any so I used regular cocoa powder)
4. Get 3 cup granulated sugar
5. Prepare 1 1/2 tsp salt
6. Get 1 1/2 tsp baking powder
7. Make ready 1 tbsp baking soda
8. Prepare 3 each eggs
9. Prepare 4 1/2 tsp vanilla extract
10. Prepare 1 1/2 cup buttermilk
11. Take 3/4 cup vegetable oil
12. Prepare 1 1/2 cup strong hot black coffee
13. Take 30 piece mini peanut butter cups
14. Make ready 1 for peanut butter icing
15. Take 2 cup powdered sugar
16. Take 10 tbsp unsalted butter, softened
17. Make ready 1/2 tsp salt
18. Prepare 2 cup creamy peanut butter
19. Prepare 1 1/2 tsp vanilla extract
20. Prepare 2/3 cup heavy cream
21. Get 1 for chocolate ganache
22. Get 8 oz semi-sweet chocolate chips
23. Get 3/4 cup heavy cream

Instructions to make Chocolate peanut butter cup overload cake:

1. For cakes- Heat oven to 350˚. Line the bottom of 3 8" cake pans with parchment paper, while greasing and flooring the sides.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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!

So that is going to wrap it up for this exceptional food chocolate peanut butter cup overload cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!