My sweetheart just had a birthday and I made him a
A dark chocolaty cake with peanut butter frosting, ganache drizzled on top and down the sides then sprinkled with chopped snickers bars.
This dear daughter totally surprised us by driving 5 hours with her youngest son to spend the weekend.
all four daughters together for their dads birthday
Happy Birthday, PopPop!
Chocolate Cake, Peanut Butter Frosting with Ganache
2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
Chopped Snickers, sprinkles or other candy for decorative garnish, if desired
Heat oven to 350°F.
Grease and flour two 9 inch round baking pans
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water on low (batter will be thin) Pour into prepared pan.
Bake 30 to 35 minutes (I needed to bake 45 minutes) or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks. Allow to cook completely before frosting.
Peanut Butter Frosting1 cup peanut butter
2/3 cups butter
2 Tbs. cream or milk
1 tsp vanilla
3 cups 10X sugar
Beat butter and peanut butter with an electric mixer. Gradually mix in the sugar, adding cream a little at a time; add vanilla and beat until fluffy.
When cake is completely cooled, spread frosting between layers and frost the top and sides.
Refrigerate cake for an hour or so before topping with the ganache.
16 ounces semisweet chocolate chips
1 cup heavy cream
1 teaspoon instant coffee granules
Heat the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until melted and smooth, stirring occasionally.
Spread the ganache over the top of the frosted cake allowing some to drip over the edge. Arrange chopped candy bar or other sprinkles as desired.