Serves 1
Directions
- 1Preheat oven to 350°F (175°C).
- 2Grease three 8-inch cake pans.
- 3In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- 4Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until combined.
- 5Slowly stream in hot coffee, whisking until the batter is smooth.
- 6Divide the batter evenly among the prepared pans and bake for 28-32 minutes, or until a toothpick comes out clean.
- 7Cool the cake layers in the pans for 10 minutes, then turn them out onto racks to cool completely.
- 8Beat room temperature butter and creamy peanut butter until smooth and fluffy.
- 9Gradually add sifted powdered sugar to the butter and peanut butter mixture.
- 10Mix in vanilla extract, a pinch of salt, and heavy cream until the peanut butter buttercream is light and spreadable.
- 11Heat heavy cream until steaming.
- 12Pour the hot cream over semi-sweet chocolate chips and unsalted butter in a bowl.
- 13Let sit for 2 minutes, then stir until the chocolate ganache is smooth.
- 14Cool the ganache to a spreadable consistency.
- 15Mix creamy peanut butter, melted unsalted butter, sifted powdered sugar, and vanilla extract until smooth for the buckeyes.
- 16Roll the peanut butter mixture into 1-inch balls (using a 1.5 tbsp cookie scoop) and chill for 20 minutes.
- 17Melt semi-sweet chocolate chips and dip each peanut butter ball, leaving a “buckeye” circle of peanut butter exposed on top.
- 18Chill the buckeyes until set.
- 19Place one cake layer on a cake board.
- 20Spread a layer of peanut butter buttercream on the cake layer.
- 21Pipe a buttercream “dam” around the edge of the first cake layer.
- 22Fill the center of the cake layer with chocolate ganache.
- 23Place the second cake layer on top.
- 24Repeat the buttercream, dam, and ganache steps for the second layer.
- 25Top with the third cake layer.
- 26Apply a crumb coat (a thin layer of frosting) over the entire cake to seal in crumbs.
- 27Place the cake in the freezer for about 20 minutes to set the crumb coat.
- 28Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
- 29Pour or drizzle leftover ganache over the top of the cake, letting it drip slightly down the edges.
- 30Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
- 31Place a homemade buckeye on each buttercream swirl.
Ingredients
- 2 cups cake flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 0.5 cup neutral oil (avocado)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1.5 cups unsalted butter
- 1.5 cups creamy peanut butter
- 5 cups powdered sugar
- 0.25 cup heavy cream
- 2 tsp vanilla extract
- 1 pinch salt
- 1.5 cups semi-sweet chocolate chips
- 0.75 cup heavy cream
- 2 Tbsp unsalted butter
- 1 cup creamy peanut butter
- 0.25 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Equipment
oven8-inch cake panslarge bowlwhiskcake boardpiping bagoffset spatulacake smootherWilton 1M tipcookie scoop
Tips
- Ensure buttermilk, oil, and eggs are at room temperature for the cake layers.
- The cake batter will be thin after adding hot coffee.
- For the ganache, let it cool to a spreadable consistency.
- Chill buckeye balls for 20 minutes before dipping.
- Apply a crumb coat to the cake and freeze for about 20 minutes to set before the final frosting.
- Store extra buckeyes in the freezer for a sweet treat later.
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