Chocolate Peanut Butter Buckeye Cake Cheesecake + Peanut Butter & Co Giveaway
Peanut butter cheesecake layered between chocolate cake covered with peanut butter frosting, chocolate ganache and topped with Buckeye candies. Let’s go Bucks!
Today is an exciting football day in our house-it’s the Big 10 Championship Game against #5 Ohio State and #13 Wisconsin. If you’ve followed by blog for a while now you’ll know that we are HUGE OHIO STATE fans. My husband and I were born and raised in Columbus, Ohio so needless to say, we both bleed scarlet and grey! To celebrate the Big 10 Championship Game today, I thought that a Chocolate Peanut Butter Buckeye Cheesecake Cake would be the perfect dessert to serve.
Please tell me you guys know what Buckeyes are? Please, oh please! Having been born and raised in Columbus, Ohio, I know all about Buckeyes! Those incredibly addicting peanut butter balls that are covered in chocolate to look like the nut of a buckeye tree. Basically every peanut butter lovers dream! They’re a necessity at every Ohio State Football Game, Christmas, Thanksgiving-really any excuse for a party in Ohio.
In case you couldn’t already guess, this cake is RICH! There are two layers of chocolate cake with peanut butter cheesecake in between. The whole cake is covered with peanut butter frosting, topped with chocolate ganache and sprinkled with whole buckeyes. Perfect for celebrating another Ohio State win! 😉
This cake is easiest to make over the coarse of a day or two. It takes time, so make sure you plan well in advance! The result is SO worth it! The cheesecake needs to have time in the freezer before assembling and the chocolate cake layers need to be completely cooled.
I’m a peanut butter freak and when you add chocolate to the mix-watch out! The wonderful folks at Peanut Butter & Co noticed all of my peanut butter recipes (51 in all) and contacted me to see if I wanted to try their peanut butter. I was so excited to try their peanut butters and knew that this cheesecake cake was in my future the second that box of peanut butters arrived. Have you tried Peanut Butter & Co Peanut Butters before? They have 10 delicious flavors! From the Dark Chocolate Dreams to the Cinnamon Raisin Swirl, these peanut butters are like nothing you’ve ever tasted. All of the peanut butter is kosher, gluten-free and vegan (except for The Bee’s Knees which is vegetarian). The wonderful folks at Peanut Butter & Co are giving away a gift package that includes three jars of assorted peanut butters to one lucky Sweet Pea’s Kitchen reader!
How to Enter: Leave a comment on this post answering the question: “What is your favorite way to use peanut butter?” Feel free to leave links to your favorite peanut butter recipes.
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
- Subscribe to Sweet Pea’s Kitchen by either RSS or Email. Come back and let me know you have subscribed in an additional comment.
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- Follow Sweet Pea’s Kitchen and Peanut Butter & Co on Twitter and tweet the following about the giveaway: “Enter to win a Peanut Butter gift package from @SPKitchen and @ #ILovePeanutButter #Giveaway http://bit.ly/1yAgTTI“ Come back and let me know you’ve Tweeted in an additional comment.
- Follow Sweet Pea’s Kitchen and Peanut Butter & Co on Pinterest and Pin this giveaway!
PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.
Saturday, December 13, 2014 at 12:00am CST Giveaway Closed!
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. The giveaway is only open to U.S. residents. All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.
Chocolate Peanut Butter Buckeye Cake Cheesecake
Peanut butter cheesecake layered between chocolate cake covered with peanut butter frosting, chocolate ganache and topped with Buckeye candies.
Yield: 14 servings
For the Peanut Butter Cheesecake Layer:
2 (8 ounce) packages cream cheese, cut into 1-inch chunks, room temperature
1/2 cup creamy peanut butter
1 cup white sugar
3 tablespoons all-purpose flour
4 large eggs, room temperature
1/2 whole cup milk, room temperature
For the Chocolate Cake Layers:
12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate, coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water
1 3/4 cups sugar (12 1/4 ounces)
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks
For the Buckeyes:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar, sifted
6 ounces semi-sweet chocolate
2 tablespoons shortening
For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream
For the Chocolate Ganache::
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
Prepare the cheesecake layer:
Preheat oven to 325 degrees. Grease a 9-inch springform pan very well; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and peanut butter at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add half of the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape down the bowl; add the flour and beat at low speed until combined, about 1 minute. Add eggs, one at a time, blending after each addition. Stir in the milk.
Pour batter into the greased pan.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
Cool on the counter for 2 hours. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
Prepare the cake layers:
Heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan of simmering water and stir until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before assembling the cake, 45 to 60 minutes.
Prepare the Buckeyes:
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough.
Shape into balls using 2 teaspoons of dough for each ball and insert a wooden toothpick into the ball. Place on prepared pan, and refrigerate for at least 1 hour.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove peanut butter balls from refrigerator. Dip into melted chocolate leaving a small uncovered area so balls resemble buckeyes. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Use fingers to blend in toothpick holes.
Prepare the Frosting:
Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).
Prepare the Chocolate Ganache:
While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
Assemble the cake:
If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer into the center of a cake plate or platter. Cover with 1/2 cup peanut butter frosting. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer and cover with 1/2 cup of peanut butter frosting. Place the 2nd cake layer on top of the cheesecake.
Frost the cake:
Apply a crumb coat layer to the cake-use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any chocolate crumbs into the bowl of frosting). When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the remaining frosting evenly across the top and then spread it smoothly down the sides of the cake. Refrigerate the cake for at least 1 hour, until the frosting is set.
Garnish the Cake:
If the ganache was mixed in a bowl, transfer it into a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with buckeyes. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to harden. Keep the cake refrigerated, removing it from the refrigerator 30 minutes prior to serving.
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