Chocolate Fudge Peanut Butter Crunch Cake

By cake3
In Recipes for chocolate cake
Aug 5th, 2013
0 Comments
420 Views

Chocolate Fudge Peanut Butter Crunch Cake

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour

Dense chocolate cake filled and topped with fluffy, crunchy peanut butter frosting and drizzled with thick fudge sauce

Ingredients

For the cake:
    • 2 cups flour
    • 2 cups sugar
    • 1 cup unsweetened cocoa powder
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 cup buttermilk
    • 1 cup warm water
    • 1/2 cup canola oil
    • 2 eggs
    • 1 1/2 tsp vanilla
For the peanut butter crunch filling
    • 10 Tbsp unsalted butter, room temperature
    • 3/4 cup creamy peanut butter
    • 2 cups powdered sugar
    • 1/4 cup milk
    • 1 Tbsp vanilla
    • 3/4 cup crispy rice cereal
For the chocolate fudge topping
  • 3/4 cup milk chocolate chips
  • 3/4 cup semi sweet chocolate chips
  • 1 Tbsp light corn syrup
  • 1/2 cup half and half, room temperature

Instructions

For the cake:
    1. Preheat oven to 350 degrees.
    2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
    3. In a large bowl, combine flour, sugar, baking soda, baking powder and salt and mix.
    4. Add buttermilk, water, oil, eggs and vanilla and mix until well incorporated.
    5. Pour batter evenly into two prepared pans and bake for ~30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
    6. Cool completely before assembling.
For the peanut butter crunch filling:
    1. In a medium bowl, use an electric mixer to beat butter and peanut butter together until smooth.
    2. Add powdered sugar and half of milk and mix.
    3. Add remaining powdered sugar, milk and vanilla and mix until smooth.
    4. Mix in cereal.
For the chocolate fudge topping
    1. Put chocolate chips into a small, microwave-safe bowl. Heat in 30 second increments until chocolate is melted.
    2. Add corn syrup and whisk to combine.
    3. Whisk in half and half until smooth.
    4. Place into refrigerator to thicken.
To assemble
  1. Place one of cooled cakes onto serving platter.
  2. Top with half of peanut butter crunch mixture and spread evenly over cake.
  3. Top with other cake. Spread remaining peanut butter crunch onto top of second cake.
  4. Once chocolate topping has thickened by cooling to a hot fudge consistency, pour over top of cake allowing it to drip down the sides.
  5. Serve immediately.
  6. Chocolate cake recipe adapted from Martha Stewart