Ingredients

The following ingredients have 108 Servings
  • 1 cup flour
  • 1 cup sugar
  • 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water
  • 20oz peanut butter chips
  • 2 1/4 cups heavy cream
  • 1 cup (8 oz) mascarpone cheese
  • 1/4 cup shortening
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/4 cup Hershey’s Special Dark Cocoa powder
  • 2-3 tsp water

Instruction

  • 1. Prepare 9 inch cake pan with a parchment paper circle in the bottom and grease the sides. If you have a leakproof 9 inch springform pan, that would be best.
  • 2. Add all dry ingredients to a large bowl and whisk together.
  • 3. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
  • 4. Add vanilla to boiling water and add to mixture. Mix well.
  • 5. Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.
  • 6. Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.
  • 7. To make the truffle layer, put peanut butter chips into a mixing bowl.
  • 8. Microwave heavy cream until boiling, then pour over peanut butter chips.
  • 9. Cover bowl with clear wrap and allow to sit for 5-7 minutes.
  • 10. Whisk mixture until smooth, then cover and place in refrigerator for about 45 minutes to an hour. It should thicken, but still be stirable.
  • 11. Stir in mascarpone cheese until smooth.
  • 12. Once cake has cooled, use a serrated knife to cut off the cake dome.
  • 13. Place cake into 9 inch springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
  • 14. Pour peanut butter mixture over cake and spread evenly. It may come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.
  • 15. Once truffle layer is firm, remove cake from pan.
  • 16. To make the icing, beat butter and shortening until smooth.
  • 17. Add powdered sugar, cocoa and 1 tsp of water and mix until smooth.
  • 18. Add more water as needed until the icing is a smooth consistency.
  • 19. Pipe icing around the edges of the cake, then drizzle with chocolate sauce.
  • 20. Refrigerate until ready to serve. You can let it sit out for about 15-20 minutes for the truffle layer to soften, if you prefer.