Dark Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache

Black Magic Cake

from: AllRecipes.com

This cake is delicious and moist. Some of us actually prefer it without the ganache.

Ingredients

• 1 3/4 cups all-purpose flour 
• 2 cups white sugar 
• 3/4 cup unsweetened cocoa powder 
• 2 teaspoons baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 2 eggs
• 1 cup coffee (or just use hot water)
• 1 cup buttermilk (make with milk & vinegar)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. 
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. 
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. 

Peanut Butter Frosting

Ingredients

• 10 ounces cream cheese, at room temperature
• 1 stick (4 ounces) unsalted butter, at room temperature
• 5 cups confectioners’ sugar, sifted
• 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out) 

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. 
2. Add the peanut butter and beat until thoroughly blended. 

Chocolate Ganache

Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.