Decadent Chocolate Cake with Peanut Butter Frosting

Ingredients

For the Peanut Butter Balls (makes about 24)

• 3/4 cup peanut butter
• 1/3 cup butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 pound powdered sugar
• 6 ounces chocolate chips

For the Chocolate Cake

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder (optional)
• 1 cup boiling water

For the Peanut Butter Frosting

• 1 cup butter, at room temperature
• 1 1/2 cups creamy peanut butter
• 1 1/2 teaspoons vanilla
• 1 1/2 pounds powdered sugar
• 9 tablespoons milk
• 1/3 teaspoon salt

For the Chocolate Ganache

• 6 ounces chocolate chips
• 3/4 cup heavy cream
• 1 1/2 teaspoons corn syrup

Instructions

Make the Peanut Butter Balls:

1. With an electric mixer, blend peanut butter and butter until smooth.
2. Add vanilla and powdered sugar, mixing until combined.
3. Roll the mixture into small balls and place them on a parchment-lined tray. Refrigerate until firm.
4. Melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring between each interval.
5. Use a toothpick to dip each peanut butter ball into the melted chocolate, set them back on the parchment, and refrigerate until the chocolate is set.
6. Store the finished peanut butter balls in the refrigerator until ready to use.

Make the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Bring a kettle of water to a boil. Butter and lightly flour three 8″ round pans.
2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add the eggs, milk, oil, vanilla and espresso powder (if using). Beat on medium speed for two minutes.
4. Stir in the boiling water until evenly combined. The batter will be thin.
5. Divide the batter among the three prepared pans and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes 10 minutes in the pans before inverting onto a rack. Cool completely before assembling. Wrap and refrigerate if not using immediately.

Make the Peanut Butter Frosting:

1. In a stand mixer bowl, beat butter and peanut butter on medium speed until smooth.
2. Add vanilla and salt and mix to combine.
3. Gradually add the powdered sugar in batches, mixing between additions.
4. Add milk and whip until the frosting is light and fluffy.

Make the Chocolate Ganache:

1. Place chocolate chips in a medium bowl. Heat the cream in a saucepan until just below a simmer, then pour it over the chocolate. Let sit 5 minutes, then stir until smooth. Stir in corn syrup for shine.

Assemble the Cake:

1. Fit a piping bag with a large star tip and fill it with about 1 cup of frosting; set aside for decorating.
2. Place one cake layer on a serving plate and spread about 1 cup of frosting over it. Repeat with the second layer, then top with the final layer. Apply a thin crumb coat of frosting, then finish covering the cake with the remaining peanut butter frosting. Chill 20 minutes to set.
3. Pour the ganache over the top, allowing small drips to run down the sides. Smooth gently if desired and refrigerate again until the ganache is set.
4. Pipe eight small swirls of the reserved frosting evenly around the top edge and place a peanut butter ball on each swirl.

• Store the finished cake in the refrigerator. Bring to room temperature before serving for the best texture and flavor.