Peanut Butter Cup Cake

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So, I made this up. I’m awesome. It's awesome. It gets a 9.  Here is what I did:
Chocolate Cake, layered with peanut butter mousse, frosted with dark chocolate ganache.

Chocolate Cake
1 cup cocoa I use dutch process
2 cups boiling water
2 3/4 cup sifted flour I sift this first, then measure, it’s 350 grams
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter I usually do 50/50 oil and butter to keep it moist
2 1/2 cups sugar I did a generous 1 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla I increase this to 2 tsp.

Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. This makes 3 9-inch pans or 3 8-inch pans with enough leftover for 4 cupcakes. Bake at 350 for about 18-25 minutes.

 Peanut Butter Mousse

  • 2 ounces cream cheese, softened I am generous with this
  • 1/3 cup (1.5 ounces) powdered sugar I did 3 Tbs and it was plenty
  • 3/4 cup peanut butter I used Natural Jif
  • 1/2 teaspoon vanilla extract I did a full tsp.
  • 2 cups cold heavy whipping cream I cut this down to 1 1/2 – 1 3/4 cups to help the peanut butter flavor
  • dash salt

You combine the cream cheese, sugar, sald, peanut butter, and vanilla. You mix this (it will look super thick). Stream in the cream, but don’t overwhip this. As soon as it thickens, you’re done.

Ganache
I did 75% of this recipe and it covered my 8 inch cakes with a bit leftover. Also, this takes almost an hour to get to the right consistency to spread, so make this in advance.

 1 lb. dark chocolate
2 cups cream
2 Tbs. butter
pinch of salt
1 tsp. vanilla

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