Recipe Station

Here's everything you need for this tantalizing chocolate and peanut butter drip cake. If you don't have buttermilk, you can make your own by combining 1/2 cup of milk and 2 tbsp. vinegar or 2 tbs of fresh lemon juice.

If you decide to do this make sure that you leave it out for five minutes undisturbed then pour it in.

Let's Get Started… 

The Cocoa Fudge Cake:

• 1 2/3 cup all-purpose flour or 2 cups cake flour

• 1 1/2 cups white sugar

• 2/3 cup cocoa

• 1/2 cup vegetable oil

• 1 1/2 cups buttermilk

• 1 1/2 tsp. baking soda

• 1 tsp. vanilla 2 eggs

The Peanut Butter Buttercream: 

• 1 cup unsalted butter

• 3 or 4 cups sifted powdered sugar

• 1/4 tsp. salt

• 1 tbsp. vanilla extract

• 3 or 4 tbsp. milk or heavy cream

• 1 cup smooth peanut butter

The Dripping Rich Chocolate Ganache:

• 1/2 cup melted semi-sweet chocolate

• 1/2 cup cream

Directions To Follow:

Start by preheating your oven to 350 degrees Fahrenheit and then greasing and flouring four 8 1/2-inch round pans. Mix the ingredients for the cake on medium speed, scraping the sides of the bowl a few times during the process. Mix on high for 3 minutes, again scraping the sides of the bowl a few times. Pour the mix into the cake pans and cook for  between 30 and 35 minutes or until you insert a toothpick and it comes out clean. Let the cakes cool for between 45 minutes and 1 hour before removing them from the pans.

Next, mix the ingredients for the buttercream, scraping the sides of the bowl while you mix. It should be very easy to spread. Now, make sure all of your cakes are flat and level, and then use a spatula to frost each layer. Divide 1/2 cup of frosting evenly between all of the layers. Use a thin layer of frosting and make sure the frosting is level on one layer before you frost the next. After this, put the entire thing in the refrigerator or freezer for half a hour and then take it out and frost it again. Put it back in the refrigerator or freezer for another half hour, and then make the ganache.

To do this, start by slowly heating the chocolate on the stove and then gradually adding the cream and stirring the mixture frequently and not letting it come to a boil. You'll know it's done when it's creamy and has a smooth texture. Set it aside to cool for about 10 minutes, or until it's thick but still liquid. Use a spoon to drip the ganache in the center of the top layer of the cake and spread it to the edge of the cake. Gently push the ganache over the edge of the top of the cake and allow it to run down. Then, add whatever toppings or candies you want on top of the cake.

Finished!

For the ultimate sweet treat, we recommend topping this cake with assorted candies and other goodies. For example, pile some peanut butter cups on top for an added jolt of both chocolate and peanut butter.

Happy Baking & Enjoy!

Article Source: I Say Nomato