KILLER PEANUT BUTTER CAKE

I don’t even like peanut butter, but I loved this cake! Adapted from the The Daring Gourmet, I dare you to find a better Peanut Butter Cake. I cut the frosting in half and spread half a batch of ganache on the top. It turned out to be a well balanced and superbly composed cake. 

It is well worth to buy full fat buttermilk. It gives superior crumb to cakes. “Homemade” buttermilk from 1% or skim milk and vinegar may look like buttermilk, but it won't be buttermilk. Leftover buttermilk can always be used in place of milk in biscuits and breads. As for the peanut butter, Adams brand has one ingredient; peanuts. If you cannot get Adams, some other brand of natural, unsweetened peanut butter may be used.

KILLER PEANUT BUTTER CAKE

Cake:

1-1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup vegetable oil

1/3 cup smooth Adams Peanut Butter

1 cup brown sugar

2 large eggs

1 cup buttermilk

1 tsp pure vanilla extract

Frosting:

1/4 cup smooth Adams Peanut Butter

1/3 cup unsalted butter, softened

1-1/2 cups icing sugar

1/8 cup heavy cream

Ganache:

1/2 batch of ganache

• Preheat the oven to 350F.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, add the peanut butter, oil, and brown sugar.
• Beat until very creamy.
• Add the eggs and vanilla extract and beat well.
• With a wooden spoon fold in the flour mixture into the peanut butter mixture. Do not beat with the flour or the cake will be dense and dry.
• Line a 9 inch spring form round cake pan with parchment paper.
• Pour the batter into the pan.
• Bake for about 30 minutes or until the middle of the cake springs back.
• Let the cake sit in the pan for 5 minutes, then remove the ring and let the cake cool on a wire rack completely.
• In the meantime make the frosting and the ganache.
• Beat the peanut butter and the butter until smooth and frothy.
• Gradually add the icing sugar and the heavy cream.
• Beat frosting for 5 minutes.
• Cut the cooled cake in half horizontally.
• Frost the bottom half of the cake.  
• Place the top layer of the cake, on top of the bottom layer.
• You will have just enough frosting left to frost the sides.
• Pour the cooled ganache on the top and spread.
• Chill the cake.
• When the ganache is solidified, slice the cake with a chef’s knife, wiping the blade between cuts. Always cut chilled and serve at room temperature.