Welcome to another Fair-sday! This round I will be sharing my 1st Place and 2nd Place Overall cake!
There is a reason this cake won 2nd Place Overall. 2nd Place Overall out of 70 participants!
Also, this cake is the base for my most popular post (with over 20,000 hits and rising) Chocolate Buttermilk Cake with Dark Chocolate Buttercream.
I am in awe that this cake has made it in the Pinterest world. I honestly never thought my blog would hit 20K views, but it's been steadily rising every day!
So this recipe is pretty simple. Dark chocolate cake. Dark chocolate buttercream. Peanut butter filling.
The peanut butter filling is also very frosting-like. As you will see when you read the recipe, it's a powdered sugar and butter base, just like all of my frostings.
I hope you enjoy!
For the cake-
3 cups all purpose flour
2 1/2 cups granulated sugar
4 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 1/3 cups vegetable oil
1 1/2 cups buttermilk
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups strongly brewed coffee, cooled
2 1/2 cups granulated sugar
4 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 1/3 cups vegetable oil
1 1/2 cups buttermilk
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups strongly brewed coffee, cooled
For the peanut butter filling-
1 cup peanut butter
2 ounces unsalted butter, room temperature
4 cups powdered sugar
1/2 cup milk
1 tsp vanilla extract
Dark Chocolate Buttercream:
6 tablespoons unsalted butter, room temperature
2 3/4 cups powdered sugar
2/3 cup cocoa powder
6 tablespoons whole milk
1 teaspoon vanilla extract
1 cup peanut butter
2 ounces unsalted butter, room temperature
4 cups powdered sugar
1/2 cup milk
1 tsp vanilla extract
Dark Chocolate Buttercream:
6 tablespoons unsalted butter, room temperature
2 3/4 cups powdered sugar
2/3 cup cocoa powder
6 tablespoons whole milk
1 teaspoon vanilla extract
1. Preheat oven to 350F. Lightly grease two 9” cake pans. Set aside.
2. In a stand mixer or a large bowl with a hand beater, mix together the flour, sugar, baking soda, salt, and cocoa powder.
3. Add the vegetable oil, buttermilk, eggs, and vanilla. Mix until combined. Slowly pour the cooled coffee down the side of the bowl while mixing constantly.
4. Divide batter into two cake pans and bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
5. To make peanut butter filling: Cream together peanut butter and butter until smooth. Slowly add powdered sugar until mixed in. Add milk and vanilla and mix until fully incorporated. Store the filling at room temperature in an air tight container.
6. To make the dark chocolate buttercream: Cream the butter until smooth. Slowly add powdered sugar until mixed in. Slowly add the cocoa powder until mixed in. Add milk and vanilla until fully incorporated. Store the frosting at room temperature in an air tight container.
6. To frost the cakes: Level the tops of the cakes with a large knife. Spread a thin layer of peanut butter filling on the top of one cake, then stack the second cake on top. Spread another thin layer of peanut butter filling on the topmost cake. Place in the fridge and let chill for 30 minutes. Frost the layered cakes with the dark chocolate buttercream using a flat decorating spatula. Store the frosted cake at room temperature in an air tight container.
To see the rest of my State Fair Award Winning Recipes, click here!
Try more recipes similar to this!
Try more recipes similar to this!
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