Peanut Butter Chocolate Cake

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PREP TIME: 15 MINS

COOK TIME: 35 MINS

TOTAL TIME: 50 MINS

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This cake is appropiate for all festivities even to make just because and warning you wont be able to have just one slice!

Ingredients

Bundt Cake

• 1 Box Duncan Hines Classic White Cake
• 1/3 Cup All Purpose Flour
• 1/4 Tsp Baking Powder
• Pinch of salt
• 1 Cup Buttermik
• 1/4 Cup Brown Sugar
• 2/3 Cup Peanut Butter
• 1/3 Cups Vegetable Oil
• 3 Large Eggs
• 2 Tsp Vanilla

Chocolate Buttercream

• 1 1/2 Cups Unsalted Butter
• 3 Cups Sifted Powdered Sugar
• 1/3 Cup Cocoa Powder
• 5 oz Milk Chocolate (Baking Bar)
• 3 Oz Semi Sweet Chocolate
• 2 Table Spoons of Milk (or Half and Half)
• 1 Tsp Vanilla

Ganache Drip

1/2 Cup Semisweet Chocolate Chips

1/2 Cup Heavy Cream

Instructions

Peanut Butter Cake

1. Prepare 3- 6” Cake pans with nonstick spray and parchment paper. Preheat oven to 350’F
2. In a large bowl sift your DH cake mix, flour, baking powder and salt. In a separate bowl whisk together the buttermilk,peanut butter, brown sugar, oil, eggs and vanilla. Add your dry ingredients to your wet ingredients and whisk until combined.
3. Divide batter evenly between the cake pans.
4. Bake for 25-30 mins or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.

Chocolate Buttercream

5. Make sure your butter and milk are at room temperature
6. Cut chocolate bars into small pieces. Melt and cool both chocolates together. I start with one minute mix them together then 30 second intervals. I usually only have to do 1 min and 30 seconds.
7. In a stand mixer with a paddle attachment beat your butter for about 5 minutes until smooth and creamy.
8. Add your sifted powdered sugar 1 cup at a time on low speed.
9. Add milk and vanilla.
10. Once everything is incorporated well scrape the sides and bottom of the mixing bowl and mix on med-high speed for 3-5 mins.
11. Add in your melted chocolate (make sure its cooled) and mix for another 3-5 mins
12. Scrape the sides and bottom of the mixing bowl to make sure the chocolate was incorporated through out the whole buttercream and mix until incorporated.
Add your sifted cocoa powder and mix for 2-3 mins.
13. Check the consistency of your butter cream you can always add more milk 1 table spoon at a time if desires a creamier texture.

Assembly

14. Once cake is cooled freeze for about two hours. Cut the domes of the cake as straight as you possibly can. I add buttercream in the middle of my layers with a piping bag and then smooth it before adding the next cake layer but you can use a spatula.
15. Once youve filled your cake do a crumb coat and allow to sit for about 10 minutes in the freezer or fridge. Then add your final layer of buttercream and smooth is or do some textured layers.
16. If you want to add a ganache drip microwave the chocolate and heavy whipping cream in 30 second intervals mixing in between. It melts quite quickly may only take one minute. Allow to cool but not set.
17. When the cake is cooled for a bit after your final ice with a spoon or a piping bag go around the sides of the cake gently to drip then cover the top of the cake.
18. I made the buttercream ghosts with vanilla buttercream and just swirling twice. Then I added mini chocolate chips just to make it fun.

Tips

19. Make sure all your wet ingredients are room temp so your batter mixes together beautifully!

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