PAM® Baking Spray
1 cup freshly brewed hot coffee
3/4 cup unsweetened cocoa powder
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
2 eggs
2 teaspoons vanilla extract
1-1/2 cups unsalted butter, softened, divided
2 cups granulated sugar
1 cup Peter Pan® Creamy Peanut Butter
6 tablespoons heavy (whipping) cream, divided
2-1/2 cups confectioners' sugar
1/4 cup milk chocolate morsels
24 pieces mini chocolate-covered peanut butter cups
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 74 mg | 7% |
| Carbohydrate | 69 g | 23% |
| Cholesterol | 80 mg | 27% |
| Total Fat | 34 g | 52% |
| Iron | 2 mg | 10% |
| Calories | 598 kcal | 30% |
| Sodium | 436 mg | 18% |
| Protein | 9 g | 18% |
| Saturated Fat | 16 g | 82% |
| Sugars | 53 g | 5% |
| Dietary Fiber | 3 g | 12% |
| Vitamin C | 0 | |
| Vitamin A | 676 iu | 14% |
Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray. Stir together coffee and cocoa powder in medium bowl; set aside to cool. Stir together flour, baking powder, baking soda and salt in another medium bowl; set aside. Whisk milk, eggs and vanilla into cooled cocoa mixture until well blended.
Beat 1/2 cup butter and sugar with an electric mixer on medium high speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and gradually beat in the egg mixture until well blended, scraping down the sides of the bowl as needed. Gradually beat in flour mixture until just combined. Divide batter evenly between cake pans. Bake 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool on wire racks.
Meanwhile, place remaining 1 cup butter, peanut butter and 4 tablespoons heavy cream in large bowl. Beat with an electric mixer on medium-high speed until light and very fluffy, at least 5 minutes. Reduce mixer speed to medium and beat in powdered sugar 1/2 cup at a time until well blended.
Spread a few tablespoons of frosting on a serving plate. Invert one cake layer out onto serving plate and press lightly to secure it in place. Spread about 1 cup of frosting evenly on top of first layer. Invert second layer onto frosting, make sure the layers line up evenly and then lightly press down to secure top layer in place. Frost entire cake with a light layer of frosting; refrigerate 15 minutes.
Meanwhile, microwave remaining 2 tablespoons heavy cream in small microwave safe bowl 30 seconds, until hot. Stir in chocolate chips until melted. Frost cake with a thick layer of frosting. Drizzle with chocolate sauce and decorate with peanut butter cups and any remaining frosting.
A stand mixer fitted with the paddle attachment is the best option for whipping the frosting. A hand mixer will work fine too, you may just have to go a little longer than 5 minutes.
Chocolate Cake with Whipped Peanut Butter Frosting
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