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Chocolate Peanut Butter Cake

"YUM" doesn't even begin to describe this! You'll have to try it for yourself.

chocolate cake

cake leveler or large serrated knife
pastry brush
10” cardboard round or platter
strips of parchment paperlarge frosting spreader

1. Even out tops of cakes with a cake leveler or large serrated knife. Brush away any crumbs
2. Place a dollop of frosting on cardboard round.
3. Place a cake layer, top side down on round.
4. Put strips of parchment around cake base and brush away any crumbs.
5. With rubber spatula, dot cake with large dollops of frosting. Spread evenly with spreader.
6. Place second cake layer on top and repeat.
7. Place third cake layer on top. Thinly frost sides and top of cake. Refrigerate for 30 minutes.
8. Dollop top of cake with frosting and frost top and sides as desired. Refrigerate for 30 minutes.
9. When ganache is slightly cool, but still pourable, pour over cake. Allow to set.
10. Decorate as desired.

Yields 1 2-layer 9” round cake

© 2009 by Allison Lattman


Barbara said...

This is one of the most delicious cakes ever. It is such a winner and is a must have and eat.

Duncan Gilman said...

Love this icing!