Salt & Sift ⭐

 

Day before make the ganache

1 cup heavy cream

8oz chocolate chips

Simmer together over med-low heat, stirring often until chocolate melted. Can use a burr mixer to fully blend. Let completely cool, can make days ahead but must be room temp to pour.

---------- Cake --------

1 cup whole milk

1 cup coffee

100g cocoa powder

Put all in med sauce pan, warm up over med heat whisking to combine. Set aside to cool a bit while you prep everything else. Preheat oven to 350°.

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240 g all purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

Sift all together into a bowl.

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2 eggs, room temp

1/2 cup canola oil

400g sugar

1 tsp vanilla 

Whisk all together well. Then add dry and other wet and mix all together well.

Divide evenly between two prepared 9" cake pans and bake for 30 min at 350°. Let cool completely while you make the frosting.

---------- Frosting ----------

1 cup butter, room temp

2 cup creamy peanut butter 

6 tbsp milk

4 cups powdered sugar, sifted

1 tsp vanilla 

1/2 tsp salt

Using a hand or stand mixer, fully combine butter and peanut butter until creamy and airy (3ish min). Add sifted powdered sugar, vanilla and salt and keep mixing. Add enough milk until it's the right consistency.

--------- Assembly ----------

Put first cake layer down, top with a solid dollop of frosting, spread evenly over cake and a bit higher on the edges. Drop some ganache within the edges and smooth out a bit. 

Top with second cake layer and frost as desired. Drizzle more ganache over the top.

Any leftover ganache can be used in chocolate martinis 🍸