It’s true, I’m just slightly obsessed with Katherine Sabbath. If you haven’t checked out her amazing cakes, get over there right now and check some of them out. They are crazy good! So earlier this month when I hosted a birthday dinner for my mom, Katherine Sabbath was the main inspiration for the Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache Icing.
My mom loves any type of chocolate cake, so I knew this chocolate cake, layered with peanut butter frosting and chocolate ganache would be a huge hit! The chocolate ganache was so delicious. My first plan was to make a drip cake with the chocolate ganache dripping over the sides. But, the ganache was slightly thick, so it I scrapped that plan and covered the whole cake with the ganache. It turned out to be quite a delicious mistake 🙂
Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache
For the cake, I used two boxes of Ghirardelli Double Chocolate Premium Cake Mix. I made the cake according to the directions on the back of the box. I buttered and floured the bottom and sides of three 9″ cake pans and poured three equal amounts into the pans. Bake cakes according to the back of the box, let cakes cool completely before frosting.
Peanut Butter Buttercream Frosting:
1/2 cup butter, softened
1 cup peanut butter
2-3 cups powdered sugar
3 to 4 tablespoons milk
Cream together butter and peanut butter. Gradually add 1 cup powdered sugar alternately with 1 tablespoon milk, beating on low speed until blended and smooth after each addition.
Assemble the cake: Once cakes have cooled, spread 1/4 of frosting on the top of first layer of cake. Repeat with the next layer and top with third layer of cake. Spread remaining 1/2 of frosting on the outside of cake. Place cake in the refrigerator for at least 1 hour before making ganache.
Chocolate Ganache (adapted from Ina Garten)
8 ounces good quality semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla extract
Heat the chocolate chips, heavy cream and vanilla extract over low heat until completely melted and incorporated, stirring occasionally.
Let ganache cool for about 10-15 minutes. Spread chocolate ganache on the top of the cake and around the sides. Now for the fun part! Decorate your cake with candy or fruit. This cake included crushed Butterfinger, Hershey’s chocolate bar, Lindt truffles and strawberries. There isn’t really any rules for decorating your cake – just have fun!!