Chocolate PB and J Cake

Ingredients

• 1 and 1/2 cups sugar
• 1 and 3/4 cups flour
• 3/4 cups Dutch-process cocoa
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 large eggs
• 1/2 cup honey
• 1 cup buttermilk
• 1 cup strong brewed coffee (cooled)
• 1/2 cup vegetable oil
• 1 tsp. vanilla
• 1/2 cup softened butter
• 1/3 cup softened cream cheese
• 1 cup creamy peanut butter
• 6 Tbsp. half & half, divided
• 1 pound confectioner’s sugar
• 1 cup semi-sweet chocolate chips
• 1 and 1/2 cups seedless raspberry jam, divided

Instructions

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, line bottom with parchment paper circles and set aside.
2. In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, honey, buttermilk, coffee, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes.
3. Divide batter evenly between prepared pans. Bake 25 - 30 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes; then turn out onto racks to cool completely.
4. While cakes are cooling, make peanut butter frosting: In a large bowl, combine the softened butter, softened cream cheese and peanut butter. Mix with an electric mixer until creamy and well blended. Add 2 Tbsp. of the half and half, then slowly add the confectioner’s sugar. Mix until well combined and fluffy, approximately 1 – 2 minutes. [If necessary, add more confectioner’s sugar or half and half until frosting is proper spreading consistency.] Set aside until ready to assemble cake.
5. Next, make the chocolate ganache: In a small microwave safe bowl, combine the remaining 4 Tbsp. of half and half with the semi-sweet chocolate chips. Microwave on high for 45 seconds to 1 minute, or until chocolate is melted. Stir well until mixture turns glossy and smooth, adding a touch more half and half if necessary to make a pourable consistency. Set aside until ready to assemble cake.
6. To assemble cake: Trim tops of cake layers with a serrated knife, if necessary, to create a flat surface. Place one layer on a serving platter and spread 1 cup of the raspberry jam over the surface of the cake in an even layer. Top with the remaining cake layer, cut side down. Frost top and sides of cake with the peanut butter frosting. Chill cake for 15 minutes. Spoon the chocolate ganache around the top edge of the cake, allowing it to drip down the sides of the cake. Using a piping bag (or zip-top bag) fitted with a star tip, pipe a decorative edge around the top and bottom of cake, then pipe a star pattern randomly across the top surface of the cake. Place the remaining 1/2 cup of raspberry jam into another pastry bag or zip-top bag and cut a small hole in the corner. Pipe small dollops of raspberry jam around the bottom edge and randomly across the top of the cake and pipe a large dollop of jam in the center of the cake.
7. Place cake in refrigerator to allow frosting and ganache to set. Before serving, allow cake to come to room temperature for at least 30 minutes. Slice, serve and enjoy!