Fudge-Glazed Creamy Peanut Butter Cake

    Today's cake......not an Italian recipe......but sometimes a girl just has to have her chocolate, Italian or not! Throw some peanut butter in there and I'm a happy camper!  A chocolate cake with a creamy peanut butter filling, chocolate ganache topping, and salted peanuts......I mean, come on......really.  This is scrumptious!  Did I mention that chocolate and peanut butter is one of my family's favorite combinations?  (As I type I'm actually munching on a chocolate and peanut butter protein bar.) 
    Anyway, I have so many recipes that have peanut butter and chocolate in them, but this is one I had cut out of an issue of the King Arthur Flour Baker's Catalogue forever ago and hadn't tried yet.  As I was frantically searching for something to make that would quiet the chocolate cravings I came across this recipe and thought....Yes, this should do it!  So, here it is! I hope you'll try it. A big  little splurge now and then won't hurt, right?





The cake is sooo chocolatey!

And the peanut butter filling is sooo creamy!

Makes ya wanna dive right in!

Fudge-Glazed Creamy Peanut Butter Cake

Cake

1 cup sugar

1 cup unbleached all-purpose flour

1 tblsp. cornstarch

1/3 cup Dutch-process or black cocoa (I used black)

1 tsp. baking powder

1 tsp. espresso powder

1/4 tsp. baking soda

1/2 tsp. salt

2 large eggs

1/3 cup vegetable oil

1 tsp. vanilla extract

1/2 cup + 2 tblsp. water

    Whisk together the dry ingredients.  Add the eggs, oil, and vanilla, beating until smooth.  Gradually add the water, continuing to beat until smooth.  Pour into one 8" round cake pan (at least 2" high) that has been lightly greased and floured or greased, lined with parchment or wax paper, and greased again.  Bake the cake in a preheated 350 degree oven 35-38 minutes.  ( I started checking mine at 30 min.)  You want a tester inserted into the center to come out clean.  Cool in the pan for 15 minutes.  Then turn it out onto a rack to cool completely.

Filling

3/4 cup peanut butter (creamy or chunky)

2 cups powdered sugar

1 tsp. vanilla extract

1/3 cup milk or cream

Beat the peanut butter, sugar, and vanilla together until crumbly.  Add the milk or cream and beat until smooth. (You can add a little more if needed to make a spreadable filling)

Icing

1 cup (6 ounces) chopped semisweet or bittersweet chocolate ( I used semisweet )

6 tblsp. heavy or whipping cream ( I used heavy )

1/2 cup chopped salted peanuts for garnish (opt.)

Combine the chocolate and cream and heat gently until the cream is hot and the chocolate is soft.  Stir to completely melt the chocolate.  Allow the icing to rest for about 30-45 minutes, or until it's thick enough to spread.

    When the cake has completely cooled and the icing has set up enough, carefully slice the cake in half, horizontally, to make two layers.  Place one, cut-side up, on a serving plate.  Spread with the filling and top with the second piece, cut-side down.  Spread the top and sides with the icing and garnish with the chopped peanuts, if using.  Serve it up and get ready for praise!

Would you like some?  Yes, please!