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Peanut Butter Truffle Chocolate Cake

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Ingredients
  

Chocolate Cake

  • 1 cup flour
  • 1 cup sugar
  • ¼ cup + 2 Tablespoons Hershey's unsw cocoa powder I did NOT use dutch processed
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 l egg
  • ½ cup buttermilk or make it like I did by adding 1 T vinegar to 1 cup milk, let sit 5 mins and then meaure out 1/2 cup
  • ½ cup canola oil
  • ½ tsp vanilla
  • ½ cup boiling hot water

Peanut Butter Truffle

  • two 10-ounce bags of Reese's peanut butter chips In baking aisle
  • 2 ¼ cups heavy cream
  • 8 ounces mascarpone cheese

Chocolate decorations

  • 1 container chocolate frosting
  • Hershey's Syrup

Instructions
 

Cake

  • Grease a 9 inch springform pan and add a parchment paper circle to the bottom and grease again.
  • The parchment also prevents the pan from leaking.
  • Beat egg, buttermilk and oil.
  • Add dry ingredients.
  • Add vanilla & boiling water.
  • Pour in pan and bake at 300 degrees for about 30-32 minutes, or until a toothpick comes
  • out almost clean.
  • Cool Cake.

Prepare Truffle

  • Pour peanut butter chips into a bowl.
  • Microwave heavy cream until just boiling and pour it over the chips.
  • Cover the bowl with plastic wrap and leave it alone for 5 mins.
  • Whisk smooth.
  • Re-cover and chill 45 mins.
  • Whisk in mascarpone until smooth and pour over the chocolate cake.
  • Use an offset spatula to smooth this layer.
  • Chill a few hours.
  • Run knife around side and remove outer pan ring.
  • Pipe on the frosting and drizzle with chocolate syrup.