Chocolate Peanut Butter Layer Cake

This is the second of the peanut butter cakes that I baked. I cut the recipe in half, so as to have a more manageable amount of cake leftover in my house.  If you want the full size cake, just double everything.  The chocolate cake was wonderfully moist and easy to put together.  The chocolate marshmallow filling is absolutely my new favorite cake filling recipe.  I can't even get over it, and I totally can't wait to make it again!   I adapted this cake from this recipe.

Chocolate Peanut Butter Layer Cake

Cake:
1 cup granulated sugar
1/2 cup +6 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Chocolate Marshmallow Filling:
1/2 cup cocoa powder
1 cup powdered sugar
pinch of salt
1/4 cup butter, room temperature
1/4 cup shortening
1 Tablespoon milk
1 cup (1/2 of a 7 ounce container) marshmallow cream

Peanut Butter Frosting:
1/4 cup butter, room temperature
1/2 cup peanut butter
2 cups powdered sugar
pinch of salt
1/2 teaspoon vanilla extract
2 to 3 Tablespoons milk
Honey roasted peanuts, for garnish, if desired

Preheat the oven to 350F.  Grease and flour 2 9-inch round cake pans.  Set aside.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Beat in the egg, milk, oil, and vanilla until smooth.  Stir in the boiling water until incorporated.

Pour the batter evenly between the two prepared pans.  Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool completely in the pans.  Once the cakes are cool, run a knife round the edge of the pan and turn the cakes out of the pans.

For the chocolate marshmallow filling, stir together the cocoa powder, powdered sugar, and salt.  With the mixer on low speed, beat in the butter and shortening.  Mixture will be crumbly.  Beat in the milk until the mixture comes together.  Add the marshmallow cream, increasing the speed to high, beat until the filling is light and fluffy.

For the peanut butter frosting, cream together the butter and peanut butter.  Add the powdered sugar and salt, and beat on low speed until the mixture comes together.  Add the vanilla, and enough milk to reach the desired consistency.

To assemble the cake, place one cake layer upside down on a serving plate.  Spread the chocolate marshmallow filling on top.  Place the second layer on top of the filling.  Spread the peanut butter frosting over the top and sides of the cake.  Sprinkle with honey roasted peanuts, if desired.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy