Alternate title… The Graveyard Cake… Rest in Peace to your 20′s.
The further into your 30’s (or beyond) you are the more you can appreciate this cake. See when you’re in your 20’s you think the world will end when they do. Not until you hit 30 do you gain a true appreciation of your life as you are living it.
In your 20’s you believe that you have to accomplish everything you desire in life before that 3-0 comes around. And while you are at it you have to please everyone along the way. 30 is when you actually stop and appreciate your life and live it.
All those plans you made in your 20’s may not have worked out as you thought, but now you see that in fact they worked out even better. You are exactly where you are suppose to be in life, doing exactly what you are suppose to be doing, and you have the appreciating to enjoy every minute of it.
Burying your 20’s under that grave is actually a good thing. Cause if you thought your 20’s were good, well your 30’s are going to be even better.
And the first step to living the best life possible is devouring a chocolate cake filled with Peanut Butter Pretzel Chocolate Chip goodness, frosted in Marshmallow perfection, doused in rich Chocolate Ganache, covered with sugary sweet Peeps, and topped with Chocolate Milano graves surrounded by a Pretzel fence.
This is 30 people, so live it up!
Peanut Butter Pretzel Filled Chocolate Cake
2 Cups Flour
2 Cups Sugar
1 Cup Cocoa Powder
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Milk
1/2 Cup Butter, melted
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cups Warm Coffee
Preheat the oven to 350 degrees.
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, pour in the milk, butter, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined pour in coffee. Mix for one minute longer.
Pour equal amounts into three greased 9-inch cake layer pans (a quick spray with cooking spray works).
Bake for 20 minutes, or until cake tester or toothpick comes out clean.
Peanut Butter Filling
1 package Cream Cheese, room temperature
1 Cup Peanut Butter, creamy
2 Cups Powdered Sugar
2 Tablespoons Milk
1/2 Cup Pretzels, chopped
1/4 Cup Mini Chocolate Chips
In your mixer use the paddle attachment to beat the cream cheese on high for 2 minutes. Add in the peanut butter and sugar and continue to beat. Then add in the milk and mix until smooth.
1/2 Cup Butter, softened
1 1/2 Cups Marshmallow Fluff
3 cups Powdered Sugar
1 Tablespoon Vanilla Extract
2-4 Tablespoons Cream
In the bowl of your mixer beat together the Butter and Marshmallow Fluff until smooth and creamy, about 5 minutes. Slowly add in the Powdered Sugar. Add in the Vanilla and 2 Tablespoons of Milk. Continue beating and add in additional milk until you get your desired consistency.
5 ounces Bittersweet Chocolate (or Semi-sweet)
5 ounces Light Cream
Using a double boiler to melt the chocolate with the cream in a small bowl over simmering water. Stir constantly until smooth. Remove from heat and continue stirring for one minute to let cool slightly. Spoon over top of the cake and let drip down the sides.
Double Choc Milano’s (cut in half)