Peanut Butter Cup Overload Cake

Peanut Butter Cup Overload Cake
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Category: desserts


Yield: 12 to 14 servings

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
2/3 cup heavy cream

For the Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided


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Added 6 years ago by:
Suzanna Urszuly Suzanna Urszuly
     95 recipes
8 people cheffed this recipe
Trishka122784Colleen CrewsSandra UdinsonTracie SolidayKristin Smith Keck TaylorStephanie Brooks HawkinscameronthunderSuzanna Urszuly
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