Ingredients
1 cup butter, softened
2 cups sugar
3 large eggs
1 3/4 cups cake flour
1 1/4 cups cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
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Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans. In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times. Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into prepared cake pans. Bake 33 to 38 minute. Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack. For chocolate ganache: Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes. For peanut butter mousse: Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool. In a small bowl, beat remaining whipping cream with an electric mixer until thickened. Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture. For rich chocolate frosting: In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth. Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached. For peanut butter ganache: Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly. Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter. Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer. Spread remaining smooth peanut butter mousse
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Achievable elevated desserts — laminated doughs, cakes, custards
Anodized aluminum — straight sides, sharp edges, even baking
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao