….aka what you call your chocolate cake when your midnight musings on how to change a recipe turn into not quite what you imagined!
So our buddy Amy is back. She had been on extended assignment in the far far away, and we missed her terribly. To welcome her back, we planned a potluck at work. Now, anytime we do that, it is SO busy that we barely get to eat what we bring, but for Amy we decided it tempt fate.
Amy is a chocolate and peanut butter freak. There, it’s out there. No shame, that one. So I decided to remake the Reese’s Peanut Butter Overload cake that I’ve done for her before. I do a tweak here and there, but basically it’s dark chocolate cake, with a peanut butter buttercream, chocolate ganache, and liberal sprinklings of PB cups. I was contemplating this last night, and knew I had some dark chocolate ganache that I really wanted to incorporate. So, I added it to the cake in place of the cup of coffee, added about 2 Tbsp instant coffee granules, and in addition to 1/2 cup of cocoa instead of 3/4. What a beautiful batter this was! Wish I had taken a picture, it was so lovely. I proceeded to load my pans, totally forgetting that I make this in 3 layers, not 2. This, folks, is what happened:
Like a military haircut, high on the sides and tight on top! Those little holes? No, that’s not a speck on your screen. Those are the testers. And you know when you test brownies, and there is that little ‘crunch’ texture when you break through the surface into the goodness below? Yeah, that happened.
So, I preserved, made the frosting (2 sticks butter, 2 cups peanut butter, 4 cups 10X, and about 1/4 to 1/3 cup heavy cream because I had no milk), and went to assembling. The ganache is 2 cups of milk chocolate chips and 1 cup of heavy cream, 30 seconds at a time in the microwave until it comes together with gentle but persistent stirring. This is going to be a super rich, won’t-take-much-to-sugarcoma-someone desert. I hope my friend Amy enjoys it, as much as we will love having her back.