Decadent and rich, this moist chocolate cake layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make, Krista Linegar of Willits, CA created this Grand Prize Winning cake because it reminded her of her Grandma’s Buckeye candies.
Estimated Times:
Preparation - 30 min | Cooking - 30 min | Cooling Time - 1 hrs refrigerating | Yields - 8 servings
Ingredients:
CAKE
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ TOLL HOUSE Choco Bake Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt
PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
GANACHE
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup heavy whipping cream
1/3 cup NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels
Directions:
PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
FOR CAKE:
COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.
BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
FOR PEANUT BUTTER LAYER:
BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
FOR GANACHE:
HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
MELT peanut butter & milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.
Now Minny! Did you just HAVE to post a picture of the cake??
When I came here earlier to look at the recipe, I was perfectly fine "filing" away the fact that there was a yummy sounding cake recipe here to keep in mind for the next time I needed a cake for an occasion.
That is absolutely the yummiest cake I have ever seen! My mouth salivates just looking at the picture!!
Now that I've seen a picture of the cake, that image will be imbedded in my mind until I break down and make one!
Even though you tortured me, thanks for posting the recipe!!!
LOL Abear, sorry but couldn't resist... I got some more if you want tempted LOL. It don't have to be a special occasion to make this one.. it's good anytime you get a craving for sweets. You could probably substitute the granulated sugar with Splenda. I haven't seen a substitute for powdered sugar yet, so don't know what you'd put in place of that.
I was this months recipe tester and I chose Minny's "Buckeye Cake." After reading the recipe and seeing a picture I HAD to make this cake! It is to die for!!!!!!!!!!!!!!!
I followed the directions exactly as written, no changes.
It is rich and sweet and decadent and the best dessert I think you could make if you love chocolate and have a sweet tooth like me. It's also wonderfully impressive if you are having company over for dinner or going to a potluck.
I shared the cake with our neighbors and they loved it!
My regards to Minny for this being one of the best desserts I have ever tasted!!!
