Ingredients: |
Ingredients: Cake:
2 large eggs
1 1/4 c. sugar
3/4 c. flour
6 T. unsalted butter, melted
3 packets (1 oz. each) Nestle Toll House Choco Bake Unsweetened Chocolate Flavor
1/2 t. vanilla extract
1/8 t. salt
Peanut Butter Layer:
3/4 c. creamy peanut butter
1/4 c. unsalted butter, softened
1/4 t. vanilla extract
3/4 c. powdered sugar
Ganache:
2 c. (12 oz. pkg.) chocolate chips
1 c. heavy whipping cream
1/3 c. peanut butter & milk chocolate chips
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Directions: |
Directions:Preheat oven to 350º. Grease 9 inch round cake pan. Line bottom of pan with parchment paper; grease.
For cake: Combine eggs and sugar in a large bowl. Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth. Pour into prepared pan. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
For Peanut Butter Layer: Beat peanut butter, butter and vanilla in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
For Ganache: Heat cream in small saucepan to boiling; remove from heat. Add chocolate chips; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
Melt peanut butter and milk chocolate chips in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10 to 15 second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving. |
This recipe for Buckeye Cake is from