PEANUT BUTTER CAKE WITH CREAM CHEESE FROSTING
Steps:
- Cake 1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next. 2. Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans. 3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes. 4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes. Ganache 1. Put the chopped chocolate into a heat-resistant bowl. 2. Put the heavy cream into a saucepan and heat over medium-high heat until boiling. 3. Pour the heavy cream over the chocolate pieces and whisk until all the chocolate is melted and evenly incorporated. Allow it to stand at room temperature to thicken. Cream Cheese Frosting 1. In a standing mixer with the whisk attachment, cream the butter and cream cheese together until evenly mixed. 2. Add the vanilla extract. 3. Slowly add the powdered sugar a little at a time, allowing it to get mixed in after each time. Scrape down sides of bowl to get all the sugar mixed in. Beat until fluffy and even.
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