Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger

Name: Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger
Prep time: 24 h
Cook time: 25 min
Total time: 24 h 25 min
Yield: 1 Cake, 12 serving(s)
Ingredients: 2 1/4 cups heavy whipping cream; 1/2 cup packed golden brown sugar; 12 ounces semisweet chocolate, finely chopped; 1/2 cup old-fashion chunky peanut butter (natural); 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 10 tablespoons unsalted butter, room temperature; 1/2 cup old-fashioned chunky peanut butter (natural); 1 lb golden brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1.5 (8 ounce) packages cream cheese, room temperature; 2 cups powdered sugar, divided; 6 tablespoons unsalted butter, room temperature; 1 teaspoon vanilla extract; 3/4 cup chilled heavy whipping cream; butterfinger candy bar, coarsely chopped; glazed peanuts

Submitted by Danielle W

"Bonappetit.com Recipe by Emily Luchetti Photograph by Mark Thomas March 2005"

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Ready In:: 24hrs 25mins
Ingredients:: 21
Yields:: 1 Cake
Serves:: 12

ingredients

cake filling
2 ¹⁄₄ cups heavy whipping cream
¹⁄₂ cup packed golden brown sugar
12 ounces semisweet chocolate, finely chopped
¹⁄₂ cup old-fashion chunky peanut butter (natural)
cake
2 ¹⁄₂ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon salt
10 tablespoons unsalted butter, room temperature
¹⁄₂ cup old-fashioned chunky peanut butter (natural)
1 lb golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
frosting
1.5 (8 ounce) packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
³⁄₄ cup chilled heavy whipping cream
butterfinger candy bar, coarsely chopped
glazed peanuts

directions

FILLING.
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.
CAKE.
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 addition.
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.
FROSTING.
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.
PUTTING TOGETHER.
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.
Spread frosting over top and sides of cake.
DO AHEAD 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.