Peanut Butter Chocolate Cake with Sugared Peanuts

     I'm madly rushing around before I leave for France in two days and never planned to photograph and post a recipe anymore, but this cake was just too good!  We've celebrated three birthdays over the past two months and this cake was for daughter Whitney's birthday yesterday.  The Peanut Butter Chocolate Cake is an Yvonne Ruperti recipe via Serious Eats and the Peanut Butter Mousse is what makes this cake SO good!  I mounded the cake with Sugared Peanuts and served it with scoops of vanilla bean ice cream.

     The birthday girl with Pipi.  My Pipi will turn 14 on Sunday; almost unheard of for a French Bulldog.

     Midge relaxing at the celebration (and bummed that she can't eat chocolate cake)...  I'll be back in a couple of weeks with loads of Provencal photos.

+ Peanut Butter Chocolate Cake

FOR THE CAKE:

• 2 ounces bittersweet chocolate, chopped
• 3/4 cup hot coffee
• 1 1/2 cups granulated sugar
• 3/4 cup buttermilk
• 1 large egg
• 1 egg yolk
• 7 tablespoons canola oil
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder

FOR THE PEANUT BUTTER MOUSSE:

• 8 ounces cream cheese
• 3/4 cup confectioners' sugar
• 1 cup cream peanut butter
• 2 teaspoons vanilla extract
• Pinch salt
• 1 cup heavy cream

FOR THE CHOCOLATE -PEANUT BUTTER GANACHE:

• 12 ounces bittersweet chocolate, finely chopped
• 1 cup plus 2 tablespoons heavy cream
• 2 tablespoons creamy peanut butter
  

1.  For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
2.  In medium bowl, stir chocolate into coffee and set aside. In large bowl, whisk sugar, buttermilk, egg, yolk, oil, salt, and vanilla until combined. In small bowl, whisk flour, cocoa, baking soda, and baking powder until combined. Whisk the dry ingredients into the wet until combined. Whisk in the coffee mixture until smooth.
3.  Pour 1/3 batter in one pan and the remaining 2/3 in the other pan. Bake until just firm, about 20 to 25 minutes, respectively. Let cake cool in pans for 15 minutes, then invert cakes onto wire rack to cool completely before assembling cake.
4.  For the Peanut Butter Mousse: In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar, peanut butter, vanilla, and salt on medium speed until creamy and light, about 5 minutes. Transfer to large bowl. Switch to whip attachment and beat cream on high speed to stiff but not dry peaks. Fold cream into peanut butter mixture. Keep chilled until ready to use.
5.  Slice the larger of the two cakes into two layers. Place on serving plate and stack cake layers with peanut butter mousse. Keep chilled until ganache is ready to use.
6.  For the Peanut Butter Ganache: Using the microwave or in a bowl set over a pan of simmering water, heat the chocolate and cream until melted and smooth. Gently whisk in peanut butter. Chill until just firm enough to frost, about 30 minutes. Frost cake and serve.

TAKE a LOOK: