OR about 1 cup peanut butter chips added to batter just after pouring onto pans so they can be distributed evenly.
For Peanut Butter Frosting:
4cupsconfectioners sugar440g
1/2cupunsalted butter115g, room temperature
1/2cuppeanut butter125g
2-4tbspheavy cream30-60mL
For the Italian Buttercream:
4large egg whitesroom temperature
1 1/2cupsgranulated sugar300g
1/3cupwater79mL
pinchsalt
16ouncesunsalted butter454g, room temperature cut into 1-inch pieces
1tspvanilla extract5mL
For the Chocolate Ganache:
1cupdark chocolate175g
1cupheavy cream236mL, or less if you want a firmer ganache and shorter drips
Instructions
INSTRUCTIONS
For the Chocolate Cake:
Preheat oven to 350F. Butter and flour four 6-inch cake pans. Add damp cake strips.
In a medium, sift the dry ingredients together and give them a good whisk.
Cream the butter and sugar, then mix in the rest of the wet ingredients.
Slowly add the wet ingredients to the dry, mixing until just combined.
Same steps for the peanut butter mixture. (mix dry, mix wet, combine)
Pour chocolate batter into the pans, add dollops of the peanut butter batter and give a swirl. You will have enough left over PB batter to make a few cupcakes for later. ?
Bake for about 30 min or until centers springs back when pressed.
To Make the Peanut Butter Frosting:
Cream the butter and peanut butter together
Add sifted powdered sugar and mix
Add in cream as needed to reach desired consistency (this also depends on the brand/ type of peanut butter used)
For the Italian Buttercream:
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat. Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
I used an 869 tip to pipe the dollops on top by the way.
For the Chocolate Ganache:
Melt chocolate and cream in a microwave at half power in 2-3 30 second bursts. Allow to sit for a few minutes then whisk until consistency is smooth.
For the Assembly:
Pipe the peanut butter buttercream in between each layer. Pipe a crumb coat. Smooth with an offset spatula and bench scraper. Chill for about 10 min.
Pipe on italian meringue buttercream. Smooth with an offset spatula and bench scraper.
Save some plain italian meringue. Add various amounts of chocolate to the remaining italian meringue.
Add chocolate italian meringues, white italian meringue and ganache to the sides of the cake. Smooth with a bench scraper.
Add ganache drip and smooth.
Pipe dollops of italian meringue to the edge of the cake.
Video
Notes
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on theshop page or make your own from foil and paper towels at home. I made a wholeblog post on it so check it out if you’re interested!
If you don't want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it's a pain to make two different types of frosting though!