Dark Chocolate Peanut Butter Cake

Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
               Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cups          Flour
    3/4  cup           Unsweetened cocoa
  1 3/4  cups          Sugar
  1 1/2  teaspoons     Baking soda
    1/2  teaspoon      Salt
  1 1/2  cups          Buttermilk
  3                    Eggs
    1/2  cup           Sour cream
    3/4  cup           Butter -- melted
                       BUTTERCREAM --------
  6      ounces        Butter -- softened
  6      ounces        Creamy peanut butter
  1 1/2  cups          Powdered sugar -- sifted
    1/2  teaspoon      Vanilla -- ---- CHOCOLATE GLAZE
  1      pound         Semi-sweet chocolate -- choppe
  1 1/4  cups          Cream
  3 1/2  ounces        Corn syrup -- -------- GARNISH ---
  2      cups          Minature peanut butter cups -- coarsely chopped

Prepare the cake:  Sift dry ingredients in mixing bowl. Set aside.
Combine buttermilk and eggs in a separate bowl.
Add to dry ingredients; mix until fully incorporated.
Add sour cream and mix until fully incorporated.
Slowly add butter and beets, just until mixed in.
Spray a 10-inch springorm pan with nonstick cooking spray
and line with parchment.
Pour in batter and bake at 350 degrees approximately 50 minutes,
until sides pull away but center is soft.
Let cool thoroughly, run knife around edge,
and release springform, Invert on a serving platter.
Peel off parchment paper.
Prepare buttercream.
Whip butter and peanut butter together until well blended.
Slowly add powdered sugar and then add vanilla.
Whip until thick and creamy.  Frost cooled cake with butter cream.
Freeze or refrigerate cake until frosting is very firm.
Prepare the glaze:
Don't start glaze until frosting on cake is very firm. 
Heat cream and chocolate in double boiler, whisking until smooth.
Add corn syrup; whisk until incorporated. Strain through a fine strainer.
Cool a little, then pour warm glaze over chilled cake.
When glaze has set, put chopped peanut butter cups around sides of cake.
If desired, decorate top with more peanut butter
cups dipped in melted dark chocolate and cooled.

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