Buckeye Cake
By
denise hagar
@grandmaX2
1
Ingredients
-
2eggs
-
1 1/4 csugar
-
6 Tbspbutter, melted
-
3packets (1 oz each) unsweetend pre-melted chocolate
-
3/4 call purpose flour
-
1/2 tspvanilla
-
·pinch of salt
-
PEANUT BUTTER FILLING
-
3/4 ccreamy peanut butter
-
1/4 cbutter, softened
-
1/4 tspvanilla
-
3/4 cpowdered sugar
-
GANACHE
-
1 cheavy cream
-
2 csemi sweet chocolate chips
-
1/3 cpeanut butter & milk chocolate chips
How to Make Buckeye Cake
- Preheat oven to 350'. Grease 9 inch cake pan. Line with parchment paper, grease paper.
- For Cake: Combine eggs and sugar in large bowl with a whisk. Stir in flour, melted butter, premelted unsweetened chocolate, vanilla and salt.
- Bake for 25 minutes or until wooden pick inserted in the middle comes clean.Cool on wire rack for 5 minutes. Run knife around edge of cake: cool for additional 10 minutes.
- Invert cake onto serving platter. Remove parchment: cool completely.
- Beat peanut butter, butter & vanilla until combined.
Graually beat in powdered sugar.Spread mixture on cake. Refrigerate for 30 minutes. - Make Ganache: Heat cream in small saucepan to boiling. REmove from heat. Add chocolate chips and whisk until melted and smooth. Let stand for 5 minutes.
- Spread chocolate on top and sides of cake.
- Make Drizzle: Melt chocolate peanut butter chips in microwave for 30 seconds, stir, if needed microwave in 10 second intervals until melted. Spoon into a small baggie and cut a small corner. Drizzle over cake
- Refrigerate for 30 minutes before serving.