PEANUT BUTTER TRUFFLE CHOCOLATE CAKE

This Peanut Butter Truffle Chocolate Cake recipe is going to be your new PB & chocolate obsession with layers chocolate cake + peanut butter truffle!

PEANUT BUTTER TRUFFLE CHOCOLATE CAKE

INGREDIENTS
CHOCOLATE CAKE
  1. 1 cup flour
  2. 1 cup sugar
  3. 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1 large egg
  7. 1/2 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 3/4 tsp vanilla
  10. 1/2 cup boiling water

PEANUT BUTTER TRUFFLE 
  1. 20oz peanut butter chips
  2. 2 1/4 cups heavy cream
  3. 1 cup (8 oz) mascarpone cheese

CHOCOLATE ICING 
  1. 1/4 cup shortening
  2. 1/4 cup butter
  3. 2 cups powdered sugar
  4. 1/4 cup Hershey’s Special Dark Cocoa powder
  5. 2-3 tsp water

INSTRUCTIONS
  • 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.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.
  • Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.
  • To make the truffle layer, put peanut butter chips into a mixing bowl.
  • Microwave heavy cream until boiling, then pour over peanut butter chips.
  • Cover bowl with clear wrap and allow to sit for 5-7 minutes.
  • Whisk mixture until smooth, then cover and place in refrigerator for about 45 minutes to an hour. It should thicken, but still be stirable.