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Over the years I have learned that chocolate and peanut butter can fix pretty much anything. It may not be a perfect solution in the long run, but in the moment, it can definetly do the trick. So last week, this cake really came in handy.
We all know rejection really sucks. And I don't mean getting ghosted by a boy after you were texting for three weeks (although, that also sucks). I am talking about rejection in life.
Last week I submitted a proposal I thought I was FOR SURE going to get. It was a pretty big company, but I thought my work was good enough to prove to them I was able to take on the project. I was so confident about it, I even went out and bought the products for the shoot. Now looking back, I probably jinxed myself by doing this. Note to self, don't go out and buy anything before you actually get the job.
Then I got an email that said something along the lines of, "Sorry...your aesthetic does not match what we are looking for." Ummm, what?! I sat there yelling at the computer "My aesthetic is JUST FINE thank you very much"! I was so annoyed. I am a perfectionist - so it doesn't go over that well when I am told I am not the right fit.
This is where the Peanut Butter Cup Cake comes in. When I am upset, I head straight for the kitchen. This time, I came up with a chocolate cake piled high with my favorite peanut butter frosting and topped off with a decedent chocolate ganache. And of course, I decorated it with mini peanut butter cups to pack as much of the peanut butter/chocolate combo as possible. Eating a slice of this cake never tasted so good.
Cake recipe adapted from HERE.
Is that the frosting from between layers that's spread on the side? I'm confused... Looks like completely different layers of really thick "something"
Sorry for the confusion! It is the same frosting on the inside and the outside! When I do a naked cake, I want people to really be able to see the frosting on the outside. When I do the filling, I put an extra layer of frosting on the edge of each layer. That way, when I add the next layer on top of it, some of that extra frosting spills out. Then I use an offset spatula to smooth out the extra frosting around the outside. Does that make sense? The peanut butter frosting in this recipe is very thick (and delicious)! Let me know if you have any more questions!
I made this chocolate cake batter and used it for cupcakes for an office event. They were a hit! This recipe turns out so moist and fluffy - just perfect! It made 24 standard size cupcakes baked at 350 for 20 minutes. :)
Hi Ashley! I am so glad you love this chocolate cake recipe as much as I do!