Peanut Butter Cake Recipe
Chocolate Ganache Filling
2 cup heavy Cream
3 cups chocolate Chips
Heat heavy cream until bubbles start to form around the edges, pour over chocolate. Cover with paper towel and a plate. Paper towel is not suppose to touch the chocolate. Let sit 5 minutes.
Then whisk until smooth. Cover with paper towel and a plate, chill until set, several hours, or up to overnight.
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream
Cream Cheese Chocolate Ganache Frosting/Filling
1/2 cup semisweet chocolate chips, or if you prefer use milk chocolate chips.
1/2 cup bittersweet chocolate chips, or you can use good quality dark chocolate as well.
1/3 cup heavy cream
1package room temperature cream cheese
1/4cup room temperature butter(optional)
1cup to 1 1/2 cup powdered sugar
1 tsp vanilla extract
Heat heavy cream until it is hot and bubbles are forming on the surface, pour over small pieces of chocolate, cover and let stand for 2 minutes. When covering a bowl, first, place a piece of clean dry paper towel over and then place a plate or a lid on top. This helps to keep any water from condensation dripping into the ganache. Whisk until smooth. Let cool to room temperature.Beat cream cheese with room temperature butter and powdered sugar, until smooth.Gradually add room temperature ganache, add vanilla extract, beat until combined and smooth. Taste, if needed add more powdered sugar. Personally don't like frosting that is overly sweet, so you may have to add more sugar based on your taste.This is one luscious frosting. You can, fill, frost the cake or cupcakes using this frosting.
Decorations and tools
6 inch Cake pan
Stencil - similar to the one in the video
Dark Merckens Chocolate Wafers
White Merckens Chocolate Wafers
Reese's Peanut Butter Cups
Chocolate Covered Peanuts
Disposable Piping Bags
Watch the video how to make stenciled chocolate topper