A long time ago I remember seeing an episode on Food Network - it was either from The Best Of or Food Finds ( I think) where they visited a shop where a woman made the most incredible looking peanut butter chocolate cake. It was a layer of brownie, peanut butter cream cheese filling, and chocolate cake with Reeses crumbled up and added to everything. I can't find the darn recipe!!!!! I used to have it and have been dying to try it! I would even settle for a good peanut butter cream cheese recipe and try to figure the rest out! Anybody have any ideas?

This may not be exactly what you are looking for but here is a link to the recipe I posted awhile ago:

http://www.cakecentral.com/cake-decorating-ftopict-10968-peanut.html+butter

4oz cream cheese
1C peanut butter
2C powdered sugar
1T vanilla
2-4T milk

Beat the cream cheese and pb til well combined, and the vanilla and powder sugar and mix. Add milk, a little at a time til fluffy.


This filling is delicious, but rich! I like to use it with a chocolate fudge cake, and cover it in ganache.

edited to add powdered sugar to the ingredients because I'm a doofus and left it out the first time!

Thanks Jen!! That sounds really close to what was used as the filling - I'll definitely try that!! One question - there is no sugar - so is it sweet at all?

Missey - thanks too - it sounds really yummy - I'll have to add it to my "to try" recipes!!!! Yum!

Here's a recipe that's amazing. It has ganache on the top, not cake but ohhhhhhh so good. It's from the pie and pastry bible.

Chocolate Peanut Butter Mousse Tart

CRUST:
* 1/2 Cup all-purpose flour
* 1/2 Tsp baking soda
* 1/16 Tsp salt
* 1/4 Cup light brown sugar, packed
* 2 Tbsp Sugar, preferably superfine
* 4 Tbsp unsalted, butter, softened
* 1/2 Cup smooth peanut butter, at room temperature
* 1-1/2 Tbsp egg (1/2 large egg, beat before measuring)
* 1/4 Tsp vanilla extract
* Into a small bowl, sift together the flour, baking soda and salt.
* Wisk to combine well.
* In a mixing bowl, beat the sugars until well mixed.
* Add the peanut butter and beat for several minutes or until very smooth and creamy.
* Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
* At low speed, gradually beat in the flour mixture just until incorporated.
* Scrape the dough into a bowl and refrigerate for at least 1-hour or overnight.
* Press the dough evenly into a 9-1/2 or 10-inch by 1-inch tart pan with removable bottom.
* Cover with plastic wrap and refrigerate for at least 1-hour.
* Bake at 375ºF for 10 to 12 minutes or until golden. It will puff at the beginning of baking and then settle down toward the end of the baking.
* Cool on wire rack.
Peanut Butter Filling:
* 7 Tbsp (4-ounces) cream cheese, softened
* 1/2 Cup smooth peanut butter
* 1/4 Cup sugar
* 1 Tsp vanilla extract
* 3/4 Cup heavy cream, softly whipped
* Using a whisk beater, beat the cream cheese, peanut butter and sugar until uniform in color.
* On low speed, beat in the vanilla.
* Beat in 1/4 cup of the whipped cream just until incorporated.
* Fold in the rest of the whipped cream until blended but still airy.
* Scrape the mousse into the prepared tart shell and smooth the surface so that it is level.
* Refrigerate while preparing the ganache topping.
Ganache Topping:
* 1 3-ounce milk chocolate bar
* 2/3 of a 3-ounce bittersweet chocolate bar
* 1/3 Cup heavy cream
* 1/8 Tsp vanilla extract
* Using a food processor, Grind the chocolate until it is finely ground.
* Heat the cream in a microwave or in a small saucepan, bring to a boil.
* With the motor running, pour hot cream into the chocolate, through the feed tube.
* Process until smooth, about 15-seconds.
* Add vanilla and pulse a few times to incorporate.
* Pour ganache into a liquid measure (approximately 1-1/4 cup) or bowl. Let cool to room temperature.
* Pour over mousse in circular motion, so that it does not cause a depression in the mousse.
* Spread the ganache to the edge of the mousse, cover the entire surface.
* Refrigerate for at least 2-hours to set. Remove from fridge at least 15-minutes before serving.
* Unmold the tart and cut with a sharp knife dipped in hot water between each slice.
* It will keep at room temperature for 1-day; refrigerated up to 5-days; frozen up to 3-months.