Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger Frosting
A decadent three-layer cake combining rich chocolate and peanut butter flavors, filled with cream cheese frosting and topped with crushed Butterfinger candy bars and glazed peanuts. This impressive dessert features a moist chocolate-peanut butter cake base complemented by a creamy frosting.
Ingredients
- •2¼ cups heavy whipping cream
- •½ cup golden brown sugar
- •12 ounces bittersweet chocolate
- •½ cup chunky peanut butter
- •2½ cups all purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •10 tablespoons unsalted butter
- •½ cup chunky peanut butter
- •1 pound golden brown sugar
- •4 whole large eggs
- •1 teaspoon vanilla extract
- •1 cup buttermilk
- •12 ounces cream cheese
- •2 cups powdered sugar
- •6 tablespoons unsalted butter
- •1 teaspoon vanilla extract
- •¾ cup heavy whipping cream
- •2 whole Butterfinger candy bars
- •½ cup glazed peanuts
Cooking Instructions
- 1.
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
720 min
- 2.
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
20 min
- 3.
Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
25 min
- 4.
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
60 min
- 5.
Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
15 min
- 6.
Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
20 min
