BUCKEYE CAKE

BUCKEYE CAKE image

Number Of Ingredients 17

Cake
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 oz. unsweetened chocolate, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Peanut Butter Layer
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
Ganache
1 cup heavy whipping cream
2 cups semi-sweet chocolate chips
1/3 cup peanut butter chips

Steps:

Directions Preheat oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease. Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, melted chocolate, vanilla extract and salt until smooth. Pour into prepared pan. Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely. Peanut Butter Layer: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes. Ganache: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. Melt peanut butter chips in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.