3 Layer Chocolate Cake with Peanut Butter Frosting

This is the chocolate cake I like to make when my kids request it for their birthdays. It's the Hershery's recipe but for 3 layers instead of 2. My 13yo has some variation of a peanut butter and chocolate every year for his birthday! This was my first time trying this frosting and ganache drip and I love how it turned out. I fancied it up with a bunch of PB candy and cookies on the top.

3 Layer Chocolate Cake with Peanut Butter Frosting

adapted from Hershey's Perfectly Chocolate Cake

Cake

3 cups sugar 

2 3/4 cups + 1 TBSP flour 

1 cup + 2 TBSPs unsweetened cocoa powder 

2 1/4 tsp baking powder 

2 1/4 tsp baking soda 

1 1/2 tsp salt 

3 large eggs 

1 1/2 cups buttermilk 

3/4 cup canola oil 

3 tsps vanilla extract 

1 1/2 cup boiling water

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. 

4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

5. Bake 30 to 35 minutes

Peanut Butter Frosting

adapted from sugarspunrun.com

1 1/2 cups butter softened to room temperature 

1 1/2 cups creamy peanut butter 

4 1/2 cups powdered sugar 

1 1/2 tsps vanilla extract 

3/4 tsp salt 3 TBSPs milk

1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  

2. Gradually (about 2 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 

3. Mix in vanilla extract and salt.

4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  

5. Spread or pipe frosting onto completely cooled cake.

Chocolate Ganache Drip (optional)

adapted from loveandsugar.com

6 oz (1 cup) semi sweet chocolate chips

1/2 cup heavy whipping cream

1. Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. Remove from the microwave just before it bubbles up.

3. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

4. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

5. Allow ganache to cool for about 10 minutes.

6. Using a squeeze bottle or a spoon make drips around the top edge of the cake. Spread rest of ganache on the top of the cake.

Garnish with all kinds of PB treats!