Since my husband is a huge fan of peanut butter and chocolate, I always try to make him a peanut butter and chocolate cake for his birthday. So when I saw this one on Smitten Kitchen, especially once I realized it used my favorite chocolate cookie recipe as a base, I had to make it.
I really followed Deb’s recipe almost exactly (I increased the peanut butter cream recipe to use a whole pint of cream instead of 1 1/2 cups), so I’m not going to bother reproducing it here– just follow this link! But here are some photos of the process so you can see how it works!
The finished cake is wonderful– light and creamy, yet still rich and decadent. And there’s something particularly indulgent about sliding your fork down through each distinct layer and feeling just the slightest resistance before the softened wafers give way, one by one. The peanut butter works nicely with the dark chocolate, though I still think this would be amazing using whipped cream spiked with Kahlua. I’ll have to give it a try sometime.
It's All Frosting... 