Brownie Peanut Butter Cup Fudgy Ganache Cake

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 cups Chocolate peanut butter cup cookie dough dip

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 4 oz Chocolate, unsweetened
  • 2 tsp Chocolate extract
  • 2 cups Chocolate ganache
  • 3 cups Chocolate ganache, Whipped
  • 2 tbsp Cocoa powder
  • 1 1/2 cups White sugar

• Drinks

  • 1 tsp Espresso, powder

• Dairy

  • 1 stick Butter, unsalted

• Desserts

  • 1 1/2 cups Decadent hot fudge

• Other

  • almost 1/4 tsp salt

Found on thekitchenwhisperer.net

Description

Ingredients

• 1 stick unsalted butter
• 4 ounces unsweetened chocolate
• 1 1/2 cups white sugar
• almost 1/4 tsp salt
• 2 tsp chocolate extract (can substitute in vanilla)
• 2 large eggs, at room temperature
• 1 cup all purpose flour
• 2 Tbl cocoa powder (not Dutch-processed)
• 1 tsp baking powder
• 1 tsp espresso powder
• 1 1/2 cups Decadent Hot Fudge , warmed to spreadable
• 2 cups Chocolate Peanut Butter Cup Cookie Dough Dip
• 2 cups Warmed Chocolate Ganache, thick but spreadable
• 3 cups Chocolate Ganache, whipped

Directions

• Preheat oven to 350°F, rack in the middle.
• Spray 2 8” spring form pans with cooking spray and wrap the outside with foil. If you do not have them, line 2 8” round cake pans with parchment paper leaving a 1” overhang. Lightly spray.
• In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
• Remove from heat and allow to cool slightly.
• Stir in the sugar, salt, and chocolate extract.
• With a sturdy mixing spoon, beat the eggs in one at a time until blended.
• Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t over mix.
• Divide the batter into the pans.
• Bake ~30 minutes or until a toothpick inserted in the center comes out almost clean - a few moist crumbs are okay.
• Set the pans on a cooling rack
• While cooling take a thin blade and go along the edges to loosen.
• Allow to cool completely on the rack.
• Remove from the pans and place on the cooling rack.
• Once cooled wrap one of the brownies in plastic wrap and foil and freeze for a later use.
• Place the prepared brownie on a serving platter.
• Spread the hot fudge on top going almost to the end but leaving a 1/4” space around the edge.
• Place in the fridge for 30 minutes to chill.
• Next gently scoop or spoon out the peanut butter cup cookie dough on top gently spreading out evenly.
• Slowly spread in the warmed ganache going just to the edge.
• Place in the fridge for 30 minutes.
• Lastly smooth on the whipped chocolate ganache.
• Store in the fridge.