TRIPLE LAYER CHOCOLATE CAKE FILLED WITH OREO TRUFFLES & PEANUT BUTTER CUPS & FROSTED WITH WHIPPED CREAM AND A CHOCOLATE GLAZE

THIS JUST MIGHT BE THE MOST AMAZING CAKE I HAVE EVER EATEN IN MY ENTIRE LIFE....AND TRUST ME, I HAVE EATEN A LOTTTTTTTTTTTTTTTTTTTTTTTT OF CAKE!

MY FRIEND AND I HAD A BLAST MAKING THIS TOGETHER. SHE HAD THE GENIUS IDEA OF PUTTING OREO TRUFFLES ON THIS LAYER. CAN YOU SEE WHY WE ARE FRIENDS? OH YESSSSSS!
YOU KNOW I JUST HAD TO HAVE SOME PEANUT BUTTER CUPS IN THERE, TOO! WE LEFT THE MINIS WHOLE....LOVE THE LOOK!

THE INSIDE SHOT...A BIT MESSY, BUT IT WON'T MATTER! YOU WILL BE TOO BUSY SWOONING OVER HOW SCRUMPTIOUS THIS IS!

READY TO BAKE YOURS?



Prepare Oreo truffles a day ahead to lay on one layer. Click here for the Oreo Truffle Recipe. The other layer will be filled with mini Reese's pb cups, left whole. For easier cake slicing, you may prefer to chop them.

Make cakes:

I sprayed three 9 inch pans with pam, lined with parchment and pam again. preheat oven 350.

4 cups granulated sugar

1 cup coca powder

4 cups all-purpose flour

1 tablespoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon vanilla

1 cup (2 sticks) unsalted butter

1 cup canola or vegetable oil

2 cups water

4 large eggs

In a pot, melt the butter with the oil and water. In a mixer, combine sugar, cocoa, flour, soda, salt. Pour in the melted butter mixture. Add the eggs and buttermilk and mix until combined. Divide into 3 pans and bake approx 40 minutes.

Whipped Cream Filling and Frosting

4 cups chilled whipping (heavy) cream

1¼ cups confectioner's (powdered) sugar

Beat cream to soft peaks. Stir in the sugar and beat until stiff.

Chocolate Glaze:

4 ounces bittersweet chocolate chips

½ cup heavy cream

¼ cup Lyle's Golden syrup

2 teaspoons pure vanilla extract

1. Place the chopped chocolate in a medium bowl. Set aside.
   
   
2. In a pot, heat the cream until it is hot. Pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
   
   
3. Pour the chocolate mixture into a large pyrex measuring cup for pouring.

assembly: cake, frosting, truffle, more frosting, CHILL, then cake, frosting, pb cups, cake, and frost it all-then pour ganache all over the top and let it drip! fun!
RECIPE ADAPTED FROM THE PASTRY QUEEN...BUY HER BOOK HERE!
LINKING AT LADY BEHIND THE CURTAIN
LINKING AT BRU CREW
LINKING AT FOODIE FRIENDS FRIDAY
LINKING AT CHEF IN TRAINING

href="http://tutusandteaparties.blogspot.com/search/label/Link%20Party"
target="_blank">src="http://farm9.staticflickr.com/8152/7262842680_cf899af85f_m.jpg"/>

QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 GF CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS.... MOVE OVER CHEESECAKE FACTORY!!!!! NEED I SAY MORE????????????????????? WHAT DO U THINK???YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. USE ANY CHOCOLATE CAKE RECIPE OR MIX YOU LIKE.
I USED BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX TO MAKE THIS A GLUTEN FREE RECIPE. THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND SERVE THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!

BAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.

Crustless Cheesecake portion:

30 mini peanut butter cups, CUT IN FOURTHS

2 sticks softened butter

1 cup granulated sugar

4- 8 oz packages cream cheese, softened

1- 3 oz. package cook and serve vanilla pudding

4 eggs

2 tsp baking powder

Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with
parchment and then grease the parchment. Lightly flour the pans and tap out excess
over the sink.

Cream butter and sugar. Add cream cheese until smooth. Add remaining ingredients except peanut butter cups. Mix again until smooth. Fold in peanut butter cups. Divide batter evenly between 2 pans. Bake 55- 1 hour. Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.Turn out frozen cheesecakes and remove parchment. Reline the pan they
were in with enough parchment to hang over the sides of the pan.
Place the cheesecakes back in the pans and return to freezer.

Make the caramel
TWO -14 ounce cans of Eagle sweetened condensed milk

10 T. butter

80 KRAFT caramels

Make the caramel in 2 batches dividing above ingredients. Put 1 can sweetened condensed milk, 5 tbsp. butter and 40 caramels in a bowl. Microwave about 3 mins. until smooth-stir as you go.

Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.

Layer cakes: chocolate, cheesecake and repeat

Frosting Recipe1 2/3 cup Nestle chocolate chips
1 1/2 cups heavy cream
1/2 T. light Karo corn syrup

Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer.

Pour rest of the ganache into the mixer bowl and whip on high for about 8 mins. until fluffy!! Frost sides of cake with this!

Peanut Butter decorations:
2/3 c. Skippy peanut butter-creamy!
8 T. soft butter
1 c. powdered sugar
Beat pb and butter and slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.

For Chocolate curls, I melted chocolate onto a cookie sheet and scraped it up when cool using a bench scraper. You tube has great videos for technique!

ADAPTED FROM
http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html