Chocolate Peanut Butter Cake

Dark Chocolate Cake:
2 cups all-purpose flour

¼ cup cocoa powder

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

2 cups hot water

5 ounces dark chocolate, chopped and melted

6 tablespoons unsalted butter, melted

2 tablespoons vegetable oil

1 teaspoons vanilla extract

2 large eggs

Peanut Butter Frosting
¾ cup (1 ½ sticks) unsalted butter, room temperature

1 cup creamy peanut butter

1 teaspoon vanilla extract

½ teaspoon salt

1 ½ cups powdered sugar

1 ½ tablespoons milk

Chocolate Glaze:
4 tablespoons unsalted butter

2 tablespoons milk

2 teaspoons corn syrup

1 teaspoon vanilla extract

2 ounces dark chocolate, chopped

1 cup powdered sugar, sifted

Directions

For the Cake:
Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.

In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix together on low speed for 1 minute.

In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract. Add the eggs and whisk quickly until combined so they don’t cook.

Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.

Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.

Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.

For Peanut Butter Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.

Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.

Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.

Chocolate Glaze
In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted. Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken. Pour over the top of frosted cake and allow drizzle as desired. Let glaze set before topping with candy. Serve!

Store refrigerated or in an airtight container for up to 3 days.

http://blahnikbaker.com/2013/10/chocolate-peanut-butter-cake/