Tag Archives: Chocolate Ganache

{ Chocolate Peanut Butter Layer Cake with Ganache }

Certain things are just meant to go together: biscuits and gravy, bacon and eggs, rum and coke, and last but not least, chocolate and peanut butter! Independently, these items are all delicious, but put them together, and they are like an orgasm for the tastebuds. So when I came across this recipe for a Chocolate Peanut Butter Layer Cake with Ganache on Pinterest the other day, I knew it would be divine. It’s just kind of hard to justify a three layer cake for one person with no real special occasion. But I wasn’t about to just “Pin” this recipe and forget about it. No, I was determined to make this cake ASAP. And so I began scrolling through my Facebook calendar in search of upcoming birthdays #Diary of a fat girl.

My Uncle’s 50th Birthday was the perfect excuse, and given his borderline unhealthy obsession with peanut butter, the dessert couldn’t be more perfect for him.

This  was my first time ever making a layer cake, and I am proud to say that it was much easier undertaking than I had initially anticipated. So do not be nervous if you are a layer-cake virgin too! Just do NOT rush the cooling/assembly process and you will be fine.

NOTE: This will make a lot of cake. This cake is very rich. Be prepared to share with lots of friends, family, and neighbors! 

*Recipe Originally from The Pixelated Crumb

{ Ingredients }

For the Chocolate Cake Layers:

  • 2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (I use Ghirardelli)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract (I ONLY use Madagascar vanilla, makes a huge difference)
  • 2 eggs

For the Peanut Butter Frosting: (I found that I had to double this recipe to frost the entire cake, so you may want to double it as well!)

  • 10 ounces of cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 5 cups of confectioner’s sugar, sifted
  • 2/3 cup of smooth peanut butter (preferably, a commercial brand so that the oil doesn’t separate out)

For the Chocolate Peanut Butter Ganache:

  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • 1/2 cup half-and-half

{ To Make the Chocolate Cake Layers }

Preheat the oven to 350 degrees F.

Prepare three 9″ round cake pans by buttering the bottoms and sides. Line the bottom of each pan with a sheet of parchment paper and then butter the surface of the paper. (I traced the cake pan on the paper and cut it out to get a good fit….this really helps the cake pop of the pan nicely.)

Sift the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Whisk to combine them well. Add the oil and the sour cream and whisk to blend.

Gradually beat in the water. Mix in the vanilla and the vinegar.

Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Beat until will blended. Divide the batter among the 3 prepared cake pans, filling them up only half way.

Bake for approximately 25 minutes, or until a wooden toothpick comes out clean. Let cool in the pans for at least 20 minutes on a drying rack. Then run a knife around the outer edge of the pan, and invert onto plate to remove the cake. Peel back the parchment paper and allow to cool completely. (If you are making the cake layers in advance, you can wrap them in parchment paper and store them in the freezer for a couple of days!)

{ To Make the Peanut Butter Frosting }

In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy (about 5 minutes). Gradually add the confectioners’ sugar 1 cup at a time, scarping town the sides of the bowl after each addition. Continue to beat on medium speed until light and fluffy (about 3-4 minutes).

Add the peanut butter and beat until well blended.

{ To Make the Chocolate Peanut Butter Ganache }

NOTE: Make this after you have already assembled and frosted your cake, because the ganache is used immediately!

In the top of a double boiler system, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half, beating until smooth. Use immediately, while the mixture is still warm.

{ To Assemble the Layer Cake }

Image taken from The Pixelated Crumb

Place one layer on a cake stand and spread 1/3 of the frosting evenly on the top of the cake. Repeat with the next layer.

Place the last layer on top and frost the top and sides of the cake with the remaining frosting (unless you doubled the frosting recipe like I did, in which case, you will probably have some left over!).

Refrigerate the frosted cake for at least 1 hour to set the frosting.

To decorate with the Chocolate-Peanut Butter Ganache, simply pour the warm glaze over the top of the cake and help spread it evenly so that the mixture runs down the sides of the cake in long drips. I used a spoon to help guide the chocolate down!

Refrigerate, uncovered, for at least 30 minutes so that the glaze has time to set completely.

Remove 1 hour before serving to bring to room temperature!


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{ Chocolate Mascarpone Cupcakes }

Chocolate Chip and Mascarpone Cupcakes with Chocolate Ganache Frosting

Well, tonight my boyfriend and I ended our relationship. Ohhh, who am I kidding?!?…thats just a nice way to say that WE BROKE UP and I am currently experiencing a pain greater than the removal of my wisdom teeth, which one week ago I could not imagine possible. This is my first heartbreak, and I am so sorry for anyone whose heart I have broken in my past because it is just a terrible feeling. But being a foodie, and now a rather depressed foodie, I am finding consolation in (drum roll, please) FOOD…and lots of it. But, before my ex gets excited that I’ll let myself get obese over him, let me state that I will not let myself go into full binge eating, weight gaining, break-up mode–I’m just splurging tonight!….and possibly tomorrow. It’s not like I can get into too much trouble with these four holes in my mouth anyways! But right now I am polishing off a little piece of heaven–a Cocosette bar, which is a Venezuelan cookie bar with chocolate and coconut cream. Its divine and apparently has some sort of healing power because I honestly feel better after savoring every last bite of it. Cocosette, it’s Advil for the heart! And now I’m gathering the ingredients to make one of my other favorite desserts, which is a Chocolate Chip and Mascarpone Cupcake. If you love chocolate, then you will love these cupcakes. They are a chocolate cupcake with chocolate chips in the batter and a velvety chocolate ganache on top. They are very simple to make and always a great crowd pleaser, or therapy regiment in my case! Hopefully I’ll have some more time to blog now that I’m single, and for those of you who “Yelpers” who have only been commenting on my physical appearance (I’m talking to you Mr. “like a piece of bacon on an open fire, you’re sizzlin'”), well, now would be the time to make me feel good and leave more of those comments!! Anyways, heres the recipe for the incredibly delicious chocolate cupcakes!

{ Ingredients }

  • 5 ounces unsweetened chocolate, chopped
  • 1 cup water
  • 1/3 cup marscapone cheese, at room temp
  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon, plus additional 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
{ To Make the CupcakesPreheat oven to 325 degrees F.
Combine 1 cup of the semi-sweetened chocolate chips and water in a small saucepan over medium-low heat. Stir constantly until the chocolate has melted, about 2 min. Cool for 2 min. Whisk in the mascarpone cheese until mixture is smooth.
Heat the sugar, oil, eggs, and 1 tablespoon vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Which the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
Divide the batter among lined muffin pans. Bake for 20 to 25 minutes. Cool cupcakes completely before dipping into ganache.
{ To Make the GanachePlace the remaining 1 cup of chocolate chips in a small bowl. Combine the heavy cream and 1/2 teaspoon vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream and remove immediately to pour over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and smooth.
Dip the tops of the cupcakes into the mixture and transfer to baking sheet. Allow the cupcakes to set in refrigerator about 15 to 20 minutes to cool. Then allow to come to room temperature before serving.


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