Dark Chocolate Pound Cake Smothered in Peanut Butter Frosting Enrobbed in Milk Chocolate for Two

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I have a confession to make. I don’t like peanut butter and neither does my main taste tester aka boyfriend. Peanut butter has never really been his cup of tea, he prefers chocolate, cookies ‘n’ cream, cookie dough (are you seeing a pattern here?) and, well, for many years I HATED peanut butter.

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It all started one day when I ate my first Reeses cup. Just a few days before I had watched the Arthur episode where everyone is afraid that peanut butter will stick their mouths shut. So obviously I was terrified that my mouth would also get stuck shut by the peanut butter! This was a traumatic experience for me. Then for many many years I was able to largely avoid eating anything containing peanut butter and on Halloween I traded all my Reeses away much to the happiness of my friends and parents.
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(Duhh duhh duhhh dun dun! Isn’t it glorious?)
However, I have come to realize that I actually like the flavor of peanut butter, as in peanut butter cookies with chocolate or chocolate peanut butter brownies.
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(look at that gorgeous tight crumb, it’s calling for a glass of milk)
You probably won’t find too many peanut recipes on this blog so when I do post something with peanut butter in it, take notice! This cake is goooodddd and even my peanut butter disliking boyfriend agrees! The frosting has a fabulous pure peanut butter taste that isn’t masked by tons of powdered sugar and this recipe makes just enough to frost this cake. It takes a little beating with a hand mixer but it is sooo worth it. It is light and airy and so good, in fact, I couldn’t help eating it with a spoon.
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(I know you want some!)
The chocolate pound cake recipe is slightly adapted from Cook’s Illustrated. It has a velvety texture, a tight crumb, and an intense chocolate flavor. To me this is the perfect sturdy chocolate cake. Since I knew I would be pairing it with light billowy peanut butter frosting and then pouring chocolate over that I wanted to pick a cake that could stand up to all this awesomeness.
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Recipe for Dark Chocolate Pound Cake 
 1/2 cup of all purpose flour
1/2 tsp of salt
6 tbs cocoa powder
2 oz any type of chocolate (I used milk because that is what I had but if you want a super intense chocolate cake then go for the unsweetened chocolate)
3 tbs boiling water
1 stick of butter at room temperature
1/2 cup of white granulated sugar
2 tbs brown sugar
2 tsp vanilla extract
2 eggs
1 egg yolk
(I know, I know, this sounds like a LOT of ingredients for a 6 inch cake for two but TRUST me the results are worth it)
1. Heat the water in a small microwave safe bowl till boiling. Add in both the chocolate and cocoa powder and mix till smooth. Allow it to sit for 5ish minutes to cool to room temperature. In the mean time, preheat the oven to 350 and grease your 6 inch baking pan (I used a spring form pan but a regular 6 inch pan would also work here).
2. Beat your sugars, vanilla, and butter together for 1-2 minutes at a medium speed.
3. Add in the cooled chocolate mixture and beat for another 2-3 minutes, then add in the eggs and beat again.
4. Finally add in the flour and beat just till combined.
5. Pour the batter into the pan. It may seem like a lot and the cake will rise up and then deflate in the oven but I had no trouble baking it all in my spring form pan.
6. Bake the cake for 30-40 minutes checking after 30 minutes every 5 minutes (My oven was not cooperating while I was attempting to bake this cake so I apologize for the loose baking time)
7. Allow the cake to cool for 5-10 minutes. Remove from the pan and then allow the cake to completely cool before cutting it in half to make layers for the cake.
Recipe for Perfect Peanut Butter Frosting 
1/4 cup heavy cream at room temperature
1/2 stick butter at room temperature
1/2 cup of peanut butter
1-1 1/2 cup powdered sugar (depending on how thick and sugary you like your frosting)
1 pinch salt
1 tsp vanilla extract
1. Beat butter, cream, vanilla, salt and peanut butter on low, working your way up to high till it is completely combined and whipped in texture.
2. Add in the powdered sugar and whip it again! Start with 1 cup and if you want a stiffer frosting add a little more powdered sugar.
3. Frost the cake after it has cooled completely
4. I didn’t bother with a crumb coat because I knew I was pouring more chocolate over the top so the majority of the frosting would be hidden, but if you are feeling fancy, go for it!
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Recipe for Milk Chocolate Ganache
1/3 cup milk chocolate (I actually used left over fondue chocolate from Valentine’s Day but chocolate chips or even candy bar chocolate should do the trick here)
1 tbs heavy cream (room temperature)
1. Zap the chocolate in the microwave for 15 seconds, stir and if it needs it give it another couple seconds and then stir till smooth.
2. Add in the tbs of heavy cream and stir again till combined.
3. Pour onto the cake in the center and allow it to flow out towards the edges. I used a knife to spread out the chocolate on top of the cake to create a glossy coating and pushed it a little to make those gorgeous drips down the side.
*If you put the chocolate cake into the fridge the top will slightly harden, which isn’t really a problem and actually makes it significantly easier to transport the cake. I just wanted to warn you just in case.
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Sundae Pie Cake

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I am a big believer in “go big or go home”

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And this pie cake (pake? cie?) absolutely embodies that mentality, in the best possible way because its main flavors are chocolate and cream. It also has a different texture in each layer starting with a thick, crunchy Oreo crust, filled with a fudgy (almost) flourless chocolate cake, topped with a mixture of whipped cream and marshmallow fluff.

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It might seem that this is a lot of work for a 6in cake for two people but trust me it’s so easy you won’t even notice you just made something with three layers. I made it all in one evening after work but it could actually be broken up quite easily if you wanted to make the crust one night, then bake the cake the next, and finally finish off the cake with the cream layer the day after.

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After seeing how easily this pie cake came together it got me thinking; what other cakes would be delicious in an Oreo or graham cracker crust? I’m thinking that a pound cake in a graham cracker crust topped with some warm strawberries and whipped cream would be pretty amazing and a fun play on a strawberry shortcake and strawberry pie… Or maybe a red velvet cake in an Oreo crust? Ahhh the possibilities are endless!

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(I feel weird saying it but there is something sexy about this cake with the creamy topping and the fudgy chocolate cake topped with silky chocolate sauce all in a thick crunchy Oreo crust)

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Here is the recipe (Don’t be scared away by how long it is! I swear it is easy!)

Oreo Crust:

1/2 a package of Oreos ( I like having a really thick Oreo crust, but if you like a thinner crust just use one of the three lines of Oreos in the standard Oreo package)

2 tbs white granulated sugar

3 tbs melted butter

1. Crush the Oreos into crumbs in a food processor and leave the cream in the Oreos! This helps the crust stick together and allows the crust to retain that distinctly Oreo-y flavor that comes from the cream.

2. Add the sugar and melted butter into the food processor and pulse till all the crumbs appear moistened.

3. Pack the crust into a 6in spring form pan sprayed with Pam or another nonstick spray.

4. Put the crust in the freezer to allow it to firm up before pouring in the cake batter.

Almost Flourless Chocolate Cake

2 oz chocolate or 1/4 cup if you don’t have a kitchen scale (I used milk chocolate because that is what I had on hand but you could absolutely use semi-sweet or even darker for a more intense chocolate flavor)

2 tbs unsalted butter

2 tbs granulated sugar

2 tbs all purpose flour

1 egg separated

1. Separate the egg and beat the white into stiff peaks, this is what gives the cake the little lift it needs. Pre-heat the oven to 350 degrees.

2. Melt the butter and chocolate in the microwave and stir till smooth.

3. After letting the melted butter and chocolate cool for a few minutes, till it is lukewarm, add in the sugar, egg yolk, and flour.

4. After these are combined fold the egg white into the cake batter.

5. Pour the cake batter into the Oreo pie crust and bake at 350 degrees for 20-30 minutes. A crust should form on top of the cake and the cake may appear a little jiggly but since this is a cake that goes into the fridge to firm up, that is perfectly fine and what helps makes this cake so deliciously fudgy!

6. Allow the cake to completely cool in the fridge before topping with the cream topping. If the cake is warm when adding the topping it will just melt into the cake.

Cream Topping

1/2 cup of heavy whipping cream

1/2 cup of Marshmallow Fluff

1 tsp vanilla

1. Whip the heavy whipping cream till you have soft peaks.

2. Add the marshmallow cream and vanilla to the whipped cream and beat again for another 30 seconds or so till it is completely combined.

3. Spread the whipped cream mixture over the completely cooled cake and allow the cake to set up in the fridge for an hour or so till the cream firms up and becomes easier to slice.

4. serve topped with chocolate syrup and extra whipped cream.

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(yumm, extra whipped cream!)

(Not a great picture but I just wanted to give you the side view for the full effect. As you can see the Oreo crust is pretty thick, the cake layer is rich and fudgy looking, and the cream topping firms up a little in the fridge )

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Do you have any ideas for a pie-cake combo?