***PEANUT BUTTER CUP OVERLOAD CAKE***
INGREDIENTS
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INGREDIENTS:
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For the Cake:
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2 1/2 cups + 1 tablespoon all-purpose flour
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3 cups granulated sugar
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1 cup + 1 tablespoon Dutch-process cocoa powder
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1 tablespoon baking soda
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons salt
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3 eggs, at room temperature
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1 1/2 cups buttermilk, at room temperature
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1 1/2 cups strong black coffee, hot
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3/4 cup vegetable oil
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4 1/2 teaspoons vanilla extract
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For the Peanut Butter Frosting:
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2 cups powdered sugar
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2 cups creamy peanut butter
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10 tablespoons unsalted butter, at room temperature
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon kosher salt
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2/3 cup heavy cream
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For the Chocolate Ganache:
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8 ounces semisweet chocolate, finely chopped
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3/4 cup heavy cream
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