BUCKEYE CAKE

Buckeye Cake image

Provided by denise hagar @grandmaX2

Categories Cakes

Number Of Ingredients 16

2 - eggs
1 1/4 cup(s) sugar
6 tablespoon(s) butter, melted
3 - packets (1 oz each) unsweetend pre-melted chocolate
3/4 cup(s) all purpose flour
1/2 teaspoon(s) vanilla
- pinch of salt
PEANUT BUTTER FILLING
3/4 cup(s) creamy peanut butter
1/4 cup(s) butter, softened
1/4 teaspoon(s) vanilla
3/4 cup(s) powdered sugar
GANACHE
1 cup(s) heavy cream
2 cup(s) semi sweet chocolate chips
1/3 cup(s) peanut butter & milk chocolate chips

Steps:

Preheat oven to 350'. Grease 9 inch cake pan. Line with parchment paper, grease paper.
For Cake: Combine eggs and sugar in large bowl with a whisk. Stir in flour, melted butter, premelted unsweetened chocolate, vanilla and salt.
Bake for 25 minutes or until wooden pick inserted in the middle comes clean.Cool on wire rack for 5 minutes. Run knife around edge of cake: cool for additional 10 minutes.
Invert cake onto serving platter. Remove parchment: cool completely.
Beat peanut butter, butter & vanilla until combined. Graually beat in powdered sugar.Spread mixture on cake. Refrigerate for 30 minutes.
Make Ganache: Heat cream in small saucepan to boiling. REmove from heat. Add chocolate chips and whisk until melted and smooth. Let stand for 5 minutes.
Spread chocolate on top and sides of cake.
Make Drizzle: Melt chocolate peanut butter chips in microwave for 30 seconds, stir, if needed microwave in 10 second intervals until melted. Spoon into a small baggie and cut a small corner. Drizzle over cake
Refrigerate for 30 minutes before serving.