Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter, (softened)
  • 4 ounces cream cheese ((half a block))
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups cake flour*
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peanut butter ((smooth))
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 ounces milk chocolate, (broken into small pieces)

Instruction

  • Preheat the oven to 325 degrees F.  Lightly mist a 9 by 9-inch pan with non-stick spray, and line the bottom with a square cut from parchment paper.
  • Place the butter, cream cheese, and sugar in a large mixing bowl, and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
  • Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
  • Add the flour and salt, and mix on medium-low speed until just barely combined.
  • Stir in the vanilla extract, and transfer the batter to the prepared pan.
  • Bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.  Cool completely.
  • In a small mixing bowl, stir the peanut butter and powdered sugar together until smooth.
  • Spread the mixture in an even layer, over the top of the cooled cake.
  • Place the cream in a large liquid measuring cup.
  • Add the chocolate, and microwave in 15 second intervals, stirring, until the ganache is smooth.
  • Pour over the cake, smoothing with an offset spatula as needed.