Buckeye Cake
One of my favorite bites of the entire year is a Buckeye at Christmas time. Creamy peanut butter enrobed in chocolate ganache and usually eaten right out of the fridge, the cool temperature somehow enhances the experience of the texture. I recently purchased the cookbook Baked Elements and a cake called an Oopsy Daisy cake caught my eye. Milk Chocolate cake, peanut butter filling and vanilla peanut butter frosting. I loved the idea of a chocolate peanut butter cake, but didn't feel like they'd gone as far as I wanted with the peanut butter. I wanted it to be equal parts dark chocolate and peanut butter, like a buckeye. Here's what I came up with. No less than 3 people told me that its the best cake they've ever eaten. This is the kind of nice thing that people do say, and it may or may not be true, but one thing for sure. This cake is really really good and it is made of that magnificent combination of chocolate and peanut butter, so I'd say you can take it on good authority that it rocks, on that fact alone.
Chocolate cake
(Make 2 9" cake layers or 24 cupcakes, can be cut in half if desired for less cupcakes)
3 cups all-purpose flour
2 cups sugar
1/2 cup very high quality cocoa powder
2 teaspoons instant espresso powder
2 teaspoons baking soda
1.5 teaspoons fine sea salt
3/4 cup vegetable oil
2 tablespoons white vinegar
2 cups cool water
Spray your cake pans with pan spray and line the bottom with a round of parchment cut to fit. Spray parchment and flour the whole pan, dusting off any excess. Preheat oven to 350 degrees.
Whisk together dry ingredients and then whisk in wet ones till batter is fully mixed and no lumps are left. Divide batter evenly among pans, using a baking scale if you have one to ensure equality, or just eyeball it as best you can.
Bake in the center of the oven for 20 minutes, until cake is set and a toothpick dipped in the center comes out clean. Cool on racks for 20 minutes and then remove from pans and
Peanut butter filling and frosting
1.5 cups softened butter
2 cups creamy peanut butter
2 - 2.5 cups powdered sugar
2 teaspoons vanilla
2 teaspoons bourbon (optional - but I really recommend it)
3/4 teaspoon fine sea salt (or to taste - and really, you should taste)