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Allow me to tell you a little about this cake. Actually, I think the word “cake” does not even really do it justice. This is an indulgent experience like no other. You need mental preparation in order to consume this cake. If you are a PB+C fanatic like me, just reading the recipe may bring you to tears.

The bottom layer of this cake is extremely moist chocolate cake. It’s a thin batter and a slow-baking cake, so it is supposed to be like that!

The top layer is peanut butter truffle, made from peanut butter chips, cream and Mascarpone cheese. It’s great when firm fresh out of the fridge, but it also softens beautifully if left out for a few minutes.

There’s another layer – a truffle layer! (This cake has an abundance of truffle going on). The truffle layer is made from peanut butter ganache, with more Mascarpone cheese stirred in or cream cheese if you prefer!

It’s spread on top of the cake, and then topped with chocolate icing and chocolate sauce.

Chocolate Cake

1 cup flour

1 cup sugar

1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder

1 tsp baking soda

1/2 tsp salt

1 large egg

1/2 cup buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla

1/2 cup boiling water

 Peanut Butter Truffle

20oz peanut butter chips

2 1/4 cups heavy cream

1 cup (8 oz) mascarpone cheese

Chocolate Icing

1/4 cup shortening

1/4 cup butter

2 cups powdered sugar

1/4 cup Hershey’s Special Dark Cocoa powder

2-3 tsp water

The Steps:

1. Prepare 9 inch cake pan with a parchment paper circle in the bottom and grease the sides. If you have a leakproof 9 inch springform pan, that would be best.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.
5. Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.
6. Once cake has cooled, use a serrated knife to cut off the cake dome.
7. Place cake into 9 inch springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
8. To make the icing, beat butter and shortening until smooth.
9. Add powdered sugar, cocoa and 1 tsp of water and mix until smooth.
10. Add more water as needed until the icing is a smooth consistency.

The cake is not the easiest to make, as in there are quite a lot of specific steps. However, it is totally doable! You can thank me once you take your first decadent bite into this heavenly cake.

Make this cake, share it with your friends, and record their reactions! Post in the comments! This cake will for sure be a hit.

Article & Photo Source: Love, Life and Sugar