Ingredients Jump to Instructions ↓

  1. Filling

  2. 2 1/4 cups heavy whipping cream

  3. 1/2 cup (packed) golden brown sugar

  4. 12 ounces bittersweet or semisweet chocolate , finely chopped

  5. cake

  6. 2 1/2 cups all purpose flour

  7. 1 teaspoon baking powder

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 10 tablespoons (1 1/4 sticks) unsalted butter , room temperature

  11. 1/2 cup old-fashioned (natural) chunky peanut butter

  12. 1 pound golden brown sugar

  13. 4 large eggs

  14. 1 cup buttermilk

  15. frosting

  16. 1 1/2 8-ounce packages cream cheese , room temperature

  17. 2 cups powdered sugar , divided

  18. 6 tablespoons (3/4 stick) unsalted butter , room temperature

  19. 1 teaspoon vanilla extract

  20. 3/4 cup chilled heavy whipping cream

  21. butterfinger candy bars , coarsely chopped

  22. glazed peanuts

Instructions Jump to Ingredients ↑

  1. For filling:

  2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

  3. For cake:

  4. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

  5. Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

  6. For frosting:

  7. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

  8. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

  9. Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.


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