Buckeye Cake.

Hi there.  It's been a while, no?  I haven't really baked very much over the last 3 + months since I last posted.  Mostly because I've been trying to be good and not eat so much sugar.  Because, um...I like sugar a little too much.  While I haven't missed the extra calories, I have missed the joy I feel when I bake something yummy.  I've missed trying out new recipes and sharing them with my family.  But I'm back now, with a handful of delicious recipes to share!

My dear friend Amy had a birthday this week, so I made this for a lunch I hosted in her honor.  Knowing her love of all things chocolate, I thought this cake would be the perfect ending to a delicious afternoon.

Buckeye Cake

{recipe via}

Cake:
2 large eggs
1 1/4 cups sugar
3/4 cup flour
6 Tbsp melted butter
3 packets {1 oz each} Nestle Choco Bake
{can substitute 1 oz square of melted unsweetened baking chocolate per packet of Choco-Bake}
1/2 tsp vanilla
1/8 tsp salt

Peanut Butter Layer:
3/4 cup creamy peanut butter
1/4 cup softened butter
1/4 tsp vanilla
3/4 cup powdered sugar

Ganache:
2 cups Semi Sweet Chocolate Chips
1 cup heavy whipping cream

Decorative topping:
1/3 cup melted Peanut Butter Chips & Milk Chocolate Chips

Preheat oven to 350 degrees.  Butter and flour 9-inch round cake pan.

For cake:
Combine eggs and sugar and beat until fluffy.  Stir in flour, melted butter, Choco Bake, {or 3 melted 1 oz squares of unsweetened baking chocolate} vanilla and salt until smooth.  Pour into prepared pan and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.  Cool on wire rack for 5 minutes, then run a knife around the edge of cake; cool for an additional 10 minutes.  Invert cake onto a serving platter or cake plate and cool completely.

For Peanut Butter Layer:
Beat peanut butter, butter and vanilla until smooth.  Gradually beat in powdered sugar.  Spread mixture on cooled cake and refrigerate for 30 minutes.

For Ganache:
Heat cream in a small saucepan to boiling, then remove from heat and add chocolate chips.  Let stand for 5 minutes, then stir until completely smooth.  Refrigerate for 30 minutes, or until ganache is spreadable.  It should have thickened a bit.  Spread onto top and sides of cake.

For decorative topping:
Melt peanut butter chips and milk chocolate chips and stir until smooth.  Put mixture into a Ziploc bag and snip a tiny piece from the corner.  Drizzle topping over cake.  Refrigerate cake until 30 minutes before serving.

:: notes from my kitchen ::

:: this is an easy, yet challenging cake, but it does require a few hours

:: if you cannot find choco-bake, don't worry.  as stated in the recipe, you may substitute unsweetened baking chocolate.  just be sure to melt it completely before adding it in

:: the recipe says that it serves 8, but because it is such a rich and decadent dessert, a thin slice for each person really goes a long way.  i think 12 is a more accurate serving size for this recipe

:: the cake is actually not cake-like at all.  it has more of a rich, dense brownie consistency and is, in my opinion, divine