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.