Karri Perry's award winning recipe: "The Buckeye Cake"

RECIPE: "The Buckeye Cake: A Dark Chocolate Devil's Food Cake". The Buckeye Cake: Dark Chocolate Devil’s Food Cake With the BEST Peanut Butter Frosting and Chocolate Ganache Karri Perry, Blue Ribbon Kitchen blog 2019 Ohio State Fair First Place Blue Ribbon Cake: 2 1¼4 cups all purpose flour 3¾4 cup dark cocoa powder- Hershey’s Special Dark 1 tsp salt 1 tsp baking powder 2 tsp baking soda *** 2 cups granulated sugar 2 large eggs 3¾4 cup black coffee –cooled 1 tsp espresso powder 1 tsp vanilla extract 1½2 cup vegetable oil 4 ounces semi-sweet chocolate-melted (1 Baker’s Semi-Sweet Chocolate Bar) 1 cup room temperature buttermilk Peanut Butter Frosting 2 sticks unsalted butter (1 cup) 3¾4 cup creamy peanut butter 1 tsp. vanilla 1 tsp salt 3 Tablespoons heavy cream 1 tsp. vanilla 4-5 cups confectioner’s sugar 1½2 cup chopped dry roasted peanuts for garnish Ganache: 3¾4 cup heavy cream 1½2 cup semi-sweet chocolate chips Preheat oven to 350 degrees. Line two 9-inch cake pans with parchment rounds spray generously with non-stick cooking spray. How-To: Use nonstick cooking spray to spray the bottom of pan, place parchment in the bottom and then spray bottom and sides again. In a medium bowl mix together the flour, cocoa powder, salt, baking powder and baking soda, set aside. In a second mixing bowl, add the sugar, eggs, cooled coffee, espresso powder, vanilla, oil and melted chocolate. Mix well with a handheld electric mixer until combined and emulsified. There should be no oily puddles on the surface. Add the flour mixture to the wet ingredients in two parts, alternating with the buttermilk. Mix until just combined and uniform in color, with no streaks of flour showing. Scrape down sides of the bowl and pour equal amounts of batter into prepared cake pans. Bake in a preheated oven on the middle rack for 27-30 minutes or until the cakes are set and a toothpick comes out clean from the center. After 5 minutes, loosen cake from edges of the pan with a paring knife if necessary. Turn cakes out onto a cooling rack and carefully peel off the parchment paper. Let cakes cool on racks until room temperature. Peanut Butter Frosting: With a mixer, cream the softened butter until light and fluffy. Add the peanut butter, vanilla and salt, mix well. Slowly add the confectioner’s sugar, ½ cup at a time. If frosting becomes too thick add a little heavy whipping cream to thin. Frost the cooled cake layers, between the layers and including the top and the sides of the cake. Ganache: Warm the heavy whipping cream in the microwave for 1 minute. Add the chocolate chips and stir. Stir until a chocolate sauce is formed. As the mixture cools the ganache will thicken and become glossy. Once the ganache is thickened but still pourable, drizzle onto the frosted cake. Garnish: Drizzle with ganache, add chopped peanuts or chocolate-peanut butter candies if desired.

Karri Perry's award winning recipe: "The Buckeye Cake"