Chocolate-peanut Butter Cake With Cream Cheese And Butterfinger

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

• 2 1/4 cups heavy whipping cream
• 1/2 cup packed golden brown sugar
• 12 ounces semisweet chocolate, finely chopped
• 1/2 cup old-fashion chunky peanut butter (natural)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1/2 cup old-fashioned chunky peanut butter (natural)
• 1 lb golden brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1.5 (8 ounce) packages cream cheese, room temperature
• 2 cups powdered sugar, divided
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• butterfinger candy bar, coarsely chopped
• glazed peanuts

Recipe

• 1 filling.
• 2 bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
• 3 remove from heat.
• 4 add chocolate; let stand 1 minute.
• 5 whisk until smooth.
• 6 whisk in peanut butter.
• 7 chill uncovered overnight.
• 8 cake.
• 9 preheat oven to 350°f butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• 10 line bottoms with parchment paper.
• 11 sift first 4 ingredients into medium bowl.
• 12 using electric mixer, beat butter and peanut butter in large bowl until blended.
• 13 beat in sugar.
• 14 beat in eggs, 1 at a time, then vanilla.
• 15 at low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 addition.
• 16 divide batter among pans and spread evenly.
• 17 bake cakes until tester inserted into center comes out clean, about 25 minutes.
• 18 cool cakes 5 minutes.
• 19 turn out onto racks; peel off parchment.
• 20 cool cakes completely.
• 21 frosting.
• 22 using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
• 23 whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
• 24 fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
• 25 putting together.
• 26 place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
• 27 spread with half of filling.
• 28 place another layer, bottom side up, on work surface.
• 29 spread with remaining filling; place atop first layer.
• 30 top with remaining cake layer, bottom side up.
• 31 spread frosting over top and sides of cake.
• 32 do ahead can be made 1 day ahead. cover with cake dome; chill. let stand at room temperature 2 hours before continuing. press candy and peanuts onto top of cake.