Chocolate Peanut Butter Truffle Cake

• Produce

  • 1 Peanut butter truffle

• Refrigerated

  • 1 Egg, large

• Condiments

  • 20 oz Peanut butter chips

• Baking & Spices

  • 1 tsp Baking soda
  • 1 Chocolate icing
  • 1 cup Flour
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/4 cup Shortening
  • 5/8 cup Special dark cocoa powder
  • 1 cup Sugar
  • 3/4 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 1 Chocolate cake

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Buttermilk
  • 2 1/4 cups Heavy cream
  • 1 cup Mascarpone cheese

• Liquids

  • 1/2 cup Water

Found on lifeloveandsugar.com

Ingredients

• Chocolate Cake
• 1 cup flour
• 1 cup sugar
• 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 3/4 tsp vanilla
• 1/2 cup boiling water
• Peanut Butter Truffle
• 20oz peanut butter chips
• 2 1/4 cups heavy cream
• 1 cup (8 oz) mascarpone cheese
• Chocolate Icing
• 1/4 cup shortening
• 1/4 cup butter
• 2 cups powdered sugar
• 1/4 cup Hershey’s Special Dark Cocoa powder
• 2-3 tsp water

Directions

• 1. Prepare 9 inch cake pan with a parchment paper circle in the bottom and grease the sides. If you have a leakproof 9 inch springform pan, that would be best.
• 2. Add all dry ingredients to a large bowl and whisk together.
• 3. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
• 4. Add vanilla to boiling water and add to mixture. Mix well.
• 5. Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.
• 6. Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.
• 7. To make the truffle layer, put peanut butter chips into a mixing bowl.
• 8. Microwave heavy cream until boiling, then pour over peanut butter chips.
• 9. Cover bowl with clear wrap and allow to sit for 5-7 minutes.
• 10. Whisk mixture until smooth, then cover and place in refrigerator for about 45 minutes to an hour. It should thicken, but still be stirable.
• 11. Stir in mascarpone cheese until smooth.
• 12. Once cake has cooled, use a serrated knife to cut off the cake dome.
• 13. Place cake into 9 inch springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
• 14. Pour peanut butter mixture over cake and spread evenly. It may come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.
• 15. Once truffle layer is firm, remove cake from pan.
• 16. To make the icing, beat butter and shortening until smooth.
• 17. Add powdered sugar, cocoa and 1 tsp of water and mix until smooth.
• 18. Add more water as needed until the icing is a smooth consistency.
• 19. Pipe icing around the edges of the cake, then drizzle with chocolate sauce.
• 20. Refrigerate until ready to serve. You can let it sit out for about 15-20 minutes for the truffle layer to soften, if you prefer.