-
1
For the Chocolate Cake:
-
2
Mix dry ingredients in a stand mixer with a paddle attachment. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
-
3
Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
-
4
For the Peanut Butter Buttercream:
-
5
Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.k.a. double boiler).
-
6
Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
-
7
Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
-
8
Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
-
9
Add peanut butter and vanilla. Mix until smooth and well incorporated.
-
10
For the Ganache:
-
11
Place chocolate in a bowl.
-
12
Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
-
13
Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
-
14
For the Assembly:
-
15
Start with a base of chocolate cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of peanut butter. Spread a thin layer of ganache on top.
-
16
Place another layer of cake and repeat the process.
-
17
Crumb coat, chill and final coat your cake. Serve and enjoy.
