Buckeye Cake

Do you know what a buckeye cake is?

Actually, let’s start a little smaller.

Do you know what buckeye candy is?

It’s essentially sweetened, buttered peanut butter (did you know you can butter peanut butter?) dipped in chocolate. I like to think of it as a cousin to the peanut butter cup.

So then, the buckeye cake?

Like a peanut butter cup, supersized, with the bottom layer of chocolate replaced with a dense chocolate cake.

I know. I’m excited too.

I actually first found this recipe around 5 years ago when I hadn’t been baking as a hobby for very long and never made it because it intimidated me. I was a girl of simple cookies, one bowl recipes, and if anything involved the stove? Nuh, uh, I wasn’t doing it. Also off limits were pie crusts, cheesecakes, and anything involving a thermometer.

I’ve learned a few things since then.

And I’m extremely happy I did. Because this cake is delicious. If you have any love, whatsoever, for the combination of peanut butter and chocolate, you need to get to know this cake.

Seriously. Time to make a new best friend.

Adapted from VeryBestBaking

Cake

• 2 large eggs
• 1 1/4 cups granulated sugar
• 3/4 cup all-purpose flour
• 6 tablespoons unsalted butter, melted
• 3 oz. unsweetened chocolate, melted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Peanut Butter Layer

• 3/4 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup powdered sugar

Ganache

• 1 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• 1/3 cup peanut butter chips

Directions

1. Preheat oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
2. Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, melted chocolate, vanilla extract and salt until smooth. Pour into prepared pan.
3. Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
4. Peanut Butter Layer: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
5. Ganache: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
6. Melt peanut butter chips in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

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