Buckeye Peanut Butter Cheesecake Layer Cake

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 a medium heatproof bowl; set bowl over a saucepan of simmering water and stir until chocolate is melted about 2 minutes. Add 1/2 cup sugar to the 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 a medium bowl. Combine buttermilk and vanilla in a small bowl. In the bowl of a standing mixer fitted with a 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 the 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 the sides of the bowl with a rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of the flour mixture followed by half of the buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of the remaining flour mixture and all of the remaining buttermilk mixture (batter may appear separated). Scrape downsides of the 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 a rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of the pan with a spatula.
Bake cakes until a toothpick inserted into the center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto a 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 the 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.