Peanut Butter Cake with Chocolate Filling
For the Filling
1 c. half and half
3/4 c. heavy cream
1/4c. + 2 TBS light brown sugar
1/2 c. peanut butter
9 oz bittersweet chocolate
Bring half and half, cream, and brown sugar to simmer over medium heat, whisking constantly. Once simmering, remove from heat, and whisk in chocolate until mixture is smooth. Allow to stand for one minute, then whisk in peanut butter until mixture is smooth. Chill for 2-4 hours.
For Frosting
12 oz. cream cheese, room temperature
2 c. powdered sugar, divided
6 TBS butter, softened
1 tsp vanilla
3/4 c. heavy cream, chilled
With an electric mixer, beat cream cheese, 1 1/4 c. powdered sugar, butter, and vanilla until smooth.
Beat heavy cream and remaining 3/4 c. of powdered sugar until medium-firm peaks form.
Fold whipped cream into cream cheese mixture until evenly combined. Chill for at least 2 hours.
For the Cake
2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
10 TBS butter, softened
2/3 c. peanut butter
2 1/2 c. light brown sugar (1 lb.)
4 eggs
1 1/3 c. buttermilk
Preheat oven to 350°F. Butter two 9-inch cake pans.
In medium bowl whisk flour, baking powder, baking soda, and salt together to combine.
In large bowl whisk peanut butter and butter together until smooth. Add sugar and beat until smooth. Add eggs 1 at a time and incorporate into batter.
Add flour mixture and buttermilk to peanut butter in 3 additions, alternating and ending with a buttermilk addition.
Pour batter into pans, distributing evenly. Bake for 25-30 minutes. Let cool in pan for 5 minutes, then remove from pan and let cool completely before assembly.
Assembly
On a wide plate or cake platter, place the first layer of cake. Spread with layer of chocolate filling. Place second layer on top of chocolate filling, pressing gently. Frost cake with cream cheese frosting. Chill cake until 1 hour before serving.
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