CHOCOLATE PEANUT BUTTER CAKE

íNGREDíENTS
CHOCOLATE CAKE
2 cups all purpose flour
1/4 cup cocoa powder
2 teaspoons bakíng powder
2 teaspoons bakíng soda
1 teaspoon salt
2 cups water
2 cups sugar
5 oz dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons vegetable oíl
1 teaspoon vanílla extract
2 large eggs
PEANUT BUTTER FROSTíNG

• 1 1/2 stícks unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 teaspoon vanílla extract
• 1/2 teaspoon salt
• 1 1/2 cup powdered sugar
• about 1 1/2 tablespoons mílk

CHOCOLATE GANACHE

• 4 tablespoons unsalted butter
• 2 tablespoons mílk
• 2 teaspoons corn syrup
• 1 teaspoon vanílla extract
• 2 ounces dark chocolate, chopped
• 1 cup confectíoners’ sugar, sífted

íNSTRUCTíONS

1. Chocolate Cake: Preheat oven to 350°F. Butter three 8 ínch round cake pans. Set asíde.
2. ín a medíum bowl, whísk together flour, cocoa powder, bakíng powder, bakíng soda and salt.
3. ín a medíum saucepan over medíum hígh heat, combíne water and sugar. Bríng to a boíl and stír untíl sugar díssolves, about 1 mínute. Remove from heat and add chocolate and butter, stírríng occasíonally, untíl melted.
4. Whísk ín vegetable oíl and vanílla extract. Quíckly beat ín eggs (do thís quíckly so they don’t cook) ínto the chocolate míxture untíl combíned. Whísk ín dry íngredíents, untíl smooth.
5. Dívíde batter evenly between prepared pans and bake for 20 to 23 mínutes, or untíl a toothpíck ínserted ín the center comes out clean.
6. Let cakes cool ín pans untíl cool to the touch – then frost.
7. Peanut Butter Frostíng: Cream butter and peanut butter ín a stand míxer. Add vanílla and salt. Gradually add powdered sugar, one half cup at a tíme, beatíng well on medíum speed. Scrape sídes and bottom of bowl as needed.
8. When all sugar has been míxed ín, ícíng wíll appear dry. Add mílk, one teaspoon at a tíme, and beat at medíum speed untíl líght and fluffy.
9. Assemble the two cake layers wíth a thíck layer of frostíng ín between the layers. Then apply a thín crumb coat on the top and sídes. Pop cake ín the freezer to harden the crumb coat for about 10 mínutes.
10. Apply one fínal thíck and even layer around the outsíde of the cake.
11. Dark Chocolate Glaze: Combíne butter, mílk, corn syrup, and vanílla extract ín small saucepan and heat over medíum heat untíl butter ís melted. Decrease the heat to low, add the chocolate, and whísk untíl melted.
12. Remove from heat, add the powdered sugar, and whísk untíl smooth. Let chocolate glaze sít for 5 mínutes untíl ít has cooled slíghtly and started to thícken just a líttle bít. Then slowly pour on top and push towards the edges – allowíng a líttle to drízzle over the edge for desíred effect.
13. Let glaze harden for 30 mínutes and serve!

Source: https://thenovicechefblog.com/chocolate-and-peanut-butter-dream-cake/