Dark Chocolate Peanut Butter Layer Cake

adapted from vanilla sugar and picky palate

Cake:
9 Tablespoons dark cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup chocolate milk
½ cup milk

Adjust the oven rack to the center of the oven and preheat the oven to 350ºF.

Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the milks. Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.

Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.


Peanut Butter Cream Cheese Filling:
12 oz cream cheese, room temperature
3/4 stick salted butter, at room temperature
1½ cup confectioners’ sugar, sifted
A good pinch of sea salt
3/4 cup creamy peanut butter
several chopped Reese's Mini Peanut Butter Cups (maybe half a bag)

In a large bowl, use an electric mixer to beat the cream cheese and butter together.

Slowly add in the confectioners’ sugar — don’t forget to scrape the sides and bottom of bowl. Continue to beat till nice and fluffy, then add in the salt and peanut butter.

Fold in the pb cups by hand, so they don't get ground up.


Ganache
24 ounces 70% cacao bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 sticks unsalted butter, cold, chopped into cubes

Melt the chopped chocolate with the heavy cream in a double-boiler.

Stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits.

Whisk very well. The more you whisk, the glossier and smoother the ganache.

Let cook for about an hour and a half.


To Assemble:
Remove first cake from pan and place on cake stand.

Spoon filling onto cake (you may not need all of it), then spread almost to edges.

Top with second cake.

Pour half of cooled ganache over cake, letting it drip down the sides. Let this layer cool, then repeat with remaining ganache. Before it cools completely, top with remaining bag of Reese's Mini Cups, either whole or halved.

Refrigerate cake - covered - for several hours, as this makes it easier to slice. Serve with MILK.