Peanut Butter Cup Cake

I made this cake for Matt's 30 Birthday.  It was moist and insanely rich.  If you have someone in your life that likes peanut butter this is one to make.

YIELD: MAKES TWO 9-INCH LAYERS OR THREE 8-INCH LAYERS


CAKE INGREDIENTS
• 1 cup butter, softened to room temperature
• 1 3/4 cups granulated sugar (13 ounces, 368 grams)
• 2 teaspoons vanilla
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), see note for high altitude adjustments
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda (see note)
• 1/2 teaspoon salt
• 1/2 cup milk (1% or above), room temperature
• 1/2 cup sour cream (light or regular), room temperature
DIRECTIONS
1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
8. Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
9. Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.


Peanut Butter Frosting
2 c powdered sugar
2 c creamy peanut butter
10 tblsp unsalt butter at room temp
1 ½ tsp vanilla
½ tsp kosher salt
2/3 c heavy cream
Place powerded sugar, pb, butter, vanilla and salt in mixer with baddle attachment.  Mix on med to low until creamy.  Add heavy cream and beat on high until light and smooth

Chocolate Ganaches
9 ox semisweet chocolate, finely chopped
¾ c heavy cream

Place chocolate in 4 c measuring cup and set aside.  Place cream in saucepan over meadium heat and warm  until it just comes to a boil.  Pour cream over the chocolate and let sit for 2 minutes.  Begin whisking the mix in the center and work outward until it is completely smooth.  Set aside to cool, whisking occasionally until it has thinkened  and pourable.

Assembly
Bake cake, cool cake, frost with peanut butter frosting, drizzle ganash, put peanut butter cups on top, put in fridge, take out 20 minutes before serving

30 mini peanut butter cups

http://www.bloglovin.com/blogs/brown-eyed-baker-a-food-cooking-blog-741220?blog=741220&post=2552316885&viewer=true
http://www.melskitchencafe.com/perfected-yellow-cake/