Saying a dessert is too rich is an example of an oxymoron, perhaps without the oxy. Just eat a piece of fruit if your heart yearns for a little something light and sweet. If, on the other hand, you need a show stopping finale to wow your dinner guests, if your heart rate elevates at the thought of fudgy chocolate layered with creamy peanut butter and topped with a glistening ganache, then this recipe is for you. 

We have H. B. Reece to thank for creating this iconic pairing of two American classics, chocolate and peanut butter. And a special salute to the best of the midwest, the Buckeyes! Of course I am referring to the candy, created to resemble the nuts of the Ohio state tree. You haven't lived until you've popped one of those peanut butter balls, hand dipped in milk chocolate, into your mouth, and felt that rush of "too rich" satisfaction as the flavors meld together. 

The real reason I chose to add this cake recipe is to honor someone very special. Peter is the fifth child of my sister and brother-in-law, Trish and David. He was killed in Baghdad, defending our country, two weeks before his 19th birthday. Recently we were viewing old home videos, and came across one documenting a visit our family made to the Waglers. Larry went around the breakfast table and asked each of their kids where they see themselves in ten years, as a way to get them to talk for the camera. Eerily, seven year old Peter said, without hesitation, "I want to be a soldier." 

Peter loved the combination of chocolate and peanut butter. Since his death, twelve years ago, my sister has often prepared a dessert featuring these two ingredients, to commemorate his birthday. On February 10, he would be turning thirty-one. I remember getting the news of his birth a week late, since we were in India, and had to rely on snail mail. This cake is for you, Peter. I hope many who love you will bake it and use it as a catalyst to regale silly stories and tearful memories, as we celebrate your too-short life together. 

Chocolate Peanut Butter Layer Cake

CAKE

2 c. all purpose flour

2 c. white sugar

3/4 c. baking cocoa

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

4 large eggs

3/4 c. vegetable oil

2 tsp. vanilla

1 1/4 c. leftover brewed coffee, cooled (or dissolve 1 tsp. instant coffee or espresso powder in water)

FILLING

3 c. powdered sugar

1 c. smooth peanut butter

1/2 tsp. salt

1 1/2 tsp. vanilla

1/2 c. half and half (or milk)

ICING

6 oz. good quality dark chocolate for melting (semi-sweet or bittersweet, or a combination)

6 Tbsp. heavy cream

1 1/2 Tbsp. light corn syrup

Spray 3 eight inch round cake pans with cooking spray. Cut out rounds of parchment or wax paper to line the bottom of the pans. To make the cake, whisk together the flour, sugar, cocoa powder, baking powder, soda and salt. Using an electric mixer, add the eggs, vegetable oil, vanilla and coffee; start out on a low speed, and then beat until the batter is smooth. Pour the batter into the prepared pans and bake in a preheated oven, convection bake 330 degrees, for 17 minutes, or until the centers of the layers are set. Let cool for 30 minutes. Turn the pans upside down and gently remove the cakes; cool completely on cooling racks. Remove the parchment paper.

To prepare the filling, beat together the powdered sugar, peanut butter, salt and vanilla, until crumbly. On low speed, slowly add the half and half until combined. Turn the mixer on higher speed and beat until smooth and creamy. 

On a cake stand, place the first layer; carefully spread with half of the peanut butter filling. Lay on the second layer and repeat. Place the final layer on top. To prepare the icing, place the chocolate, heavy cream and corn syrup into a glass bowl. Microwave on 50% for 45 seconds. Stir the mixture and then repeat the microwave directions. Vigorously stir with a spoon until all the chocolate is melted and everything is combined into a glossy, smooth icing. Spread this immediately over the top of the cake, spreading it to edges and allowing some to cascade down the sides. Cover and store the cake in a cool place. This recipe was adapted from one presented by King Arthur Flour.

***be sure to lick clean the bowls after you prepare this cake.