This is a very rich combination of peanut butter and chocolate ganache with a brownie-like base. I always tell everyone to take a small piece because it's so rich it's hard to eat a big piece!!!It's a time consuming recipe, but well worth it!!
1PREHEAT oven to 350*F. Grease 9 inch round cake pan. Line bottom with parchment paper; grease.
COMBINE eggs and sugar in large bowl. Stir in flour, softened butter, choco bake, vanilla extract and salt until smooth. Pour into prepared pan.
3BAKE for 25 minutes or until a wooden toothpick comes out clean. Cool on wire rack for 15 minutes. Invert onto serving platter. Remove parchement paper. Cool completely.
4FOR PEANUT BUTTER LAYER:
BEAT peanut butter, butter and vanilla in medium bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet chocolate chips; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
6MELT peanut butter & milk chocolate chips in resealable bag for 30 seconds in microwave. Knead bag to mix. If needed, microwave at additional 10-15 second intervals (DO NOT OVERHEAT, CHOCOLATE WILL BURN)Cut a very small hole from the corner of the bag; squeeze to drizzle over cake. Store in refrigerator. Let stand 30 minutes before serving.