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chocolate peanut butter blitz cake - cassies

(1 rating)
Recipe by
Cassie *
Somewhere, PA

If you like a peanut butter cups...this is the cake for you...looks complicated, yet so easy. This cake would make a wonderful Birthday cake, for that special someone. You can make it with just the filling and ganache...this was a request from a friend for her husband. I told her only if I could get a picture once! The filling is to die for..hope you give it a try really isn't hard at all... Enjoy! My photos

(1 rating)
yield 8 - 12
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For chocolate peanut butter blitz cake - cassies

  • CAKE
  • 3/4 c
    softened, unsalted butter
  • 1 3/4 c
  • 1/2 tsp
  • 2 c
    all purpose flour - i use unbleached
  • 3/4 c
    cocoa, unsweetened
  • 2 tsp
    baking powder
  • 4
  • 2 tsp
  • 1 1/2 c
  • 1 c
    creamy, peanut butter
  • 1 tsp
  • 1 1/2 c
    confectioners' sugar
  • 2
    heaping tablespoons marshmallow cream
  • 3 Tbsp
    cream + 4 tablespoons milk - or can use all milk, more if needed
  • 4 oz
    any type good quality semi sweet chocolate chips or i used baking chocolate, as that's all i had
  • 1/2 c
    heavy cream
  • 1/2 tsp
  • chocolate sprinkles, peanut butter cup candies - optional

How To Make chocolate peanut butter blitz cake - cassies

  • 1
    Preheat oven to 350 degree F. Spray and flour 2 - 9 inch round cake pans - or square. I use bakers secret with added flour spray. In a large bowl; cream sugar, salt and butter for about 4 - 5 minutes.
  • 2
    Beat eggs one at a time into the butter mixture. Scraping down the sides of the bowl once.
  • 3
    In another bowl whisk cocoa, flour, baking powder.
  • 4
    Mix the vanilla with the milk. On low speed beat in one third of flour mixture then half the milk, then another third of the flour, the remaining milk, and then the remaining flour. Make sure you scrape down the sides of the bowl.
  • 5
    Evenly divide the batter between the two prepared pans. Bake for Bake 30 to 35 minutes or until a toothpick in center comes clean.
  • 6
    Cool cakes on wire racks for 5 to 10 minutes; then remove from pans and continue cooling. Make filling.
  • 7
    For filling: Beat peanut butter and vanilla for a few minutes. Beat in confectioners' sugar until thoroughly blended. Now, add 3 tablespoons cream, and about 4 tablespoons milk. Or, you can use all milk. Beat until thick consistency. You don't want it runny. The consistency of a soft fudge. Beat in the marshmallow cream.
  • 8
    Place one cake layer, rounded side down on cake platter. Spread thick layer of peanut butter filling evenly over cake layer.
  • 9
    Now, place the other cake layer rounded side up on top of the peanut butter layer. Make ganache.
  • 10
    Chop chocolate into pieces and place in a bowl.
  • 11
    In a small sauce pan, add the cream. Heat only till hot, not boiling. When you see bubbles form around the inside edges of pan; it's probably hot enough. Pour this over the chocolate. Let sit for a few minutes; so chocolate can melt. After a few minutes, whisk the mixture, making sure its smooth. Let this set for a minute or two. Now, its time to pour over the lovely cake. Start in the center of cake, and start pouring a little at a time. It will drizzle down over the sides of the cake. You can let some set up, then drizzle more to make a layered effect. I poured mine all at once, slowly.
  • 12
    I then sprinkled the top with chocolate sprinkles and decorated the edge with halved peanut butter cups.'s chocolate / peanut butter heaven.