Crack Brownie Layer Cake

Ingredients

For the Crispy Chocolate Peanut Butter Bits:
• 1 cup chocolate chips (semi-sweet, milk, or dark will work)
• 2/3 cup peanut butter
• 1/2 tablespoon unsalted butter
• 1 cup crispy rice cereal
• 1 cup roasted and salted peanuts, coarsely chopped
For the Chocolate Cake
• 1 cup (125 grams) all-purpose flour
• 1 1/4 cups (250 grams) granulated sugar
• 1/3 cup (40 grams) Dutch process cocoa (I used Valrohna)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (120 ml) vegetable or canola oil
• 1/2 cup (113 grams) sour cream or greek yogurt
• 3/4 cups (180 ml) water
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
For the Chocolate Frosting:
• 2 sticks unsalted butter
• 2 cups confectioner's sugar, softened but still cool
• 4 ounces dark chocolate, melted and cooled
• 3 tablespoons cocoa powder (preferable Dutch process)
• 1 teaspoon pure vanilla extract
• pinch of salt (you can omit this if you are adding peanut butter)
• 1-2 tablespoons whole milk or heavy cream
For the Chocolate Drizzle:
• 1 1/2 ounces dark chocolate, melted
• 3-4 tablespoons heavy cream
• 1 tablespoon light corn syrup

Instructions

For the Crispy Chocolate Peanut Butter Bits:
1. Line an 8x8 pan with parchment paper.
2. In a heat proof bowl, combine the chocolate chips, peanut butter and butter.
3. Microwave at 50 percent power for 30 second intervals until melted, stirring in between each interval.
4. Stir in the crispy rice cereal.
5. Pour the mixture into the pan and refrigerate while you make the cake.
6. After the mixture has cooled, remove it from the pan and chop into bite sized pieces.
For the Chocolate Cake:
7. Preheat the oven to 350 degrees fahrenheit.
8. Grease and line 3 6-inch cake pans and line them with parchment paper.
9. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
10. Add the oil and sour cream and whisk until blended.
11. Add the water in 1/4 cup at a time and whisk until combined.
12. Whisk in vinegar and vanilla to blend.
13. Add the eggs and whisk until combined.
14. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
15. Divide the batter equally among the 3 prepared pans (I used a kitchen scale to do this).
16. Bake for 23-26 minutes, until a toothpick inserted into the center of the cake comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny).
17. Let the pans cool on wire racks for about 20 minutes, then invert the cakes onto the racks to finish cooling completely.
For the Chocolate Frosting:
18. With an electric mixer, beat the butter and sugar together on low until just combined.
19. Turn the mixer up to medium high and beat for 2-3 minutes until pale and fluffy.
20. Add the melted chocolate and beat to combine.
21. Scrape down the sides of the bowl and add the cocoa powder, vanilla extract, salt (or peanut butter if you are using it) and 1 tablespoon of heavy cream.
22. Beat for an additional minute on medium speed until smooth and silky.
23. Add additional heavy cream if necessary.
For the Chocolate Drizzle:
24. Add the chopped chocolate to a heat proof bowl.
25. Heat the heavy cream in a small saucepan until it barely comes to a simmer.
26. Pour 3 tablespoons over the chocolate and let stand for a few minutes so that the chocolate can melt.
27. Add the corn syrup and whisk until smooth.
28. If the mixture is too thick, add the remaining cream and whisk until you reach the right consistency.
To Assemble the Cake:
29. Place one layer of the cake on an 6-inch cake board.
30. With an offset spatula, spread about 1/2 cup of chocolate frosting on top of the first layer. Top with crispy chocolate peanut butter bits and about 1/4 cup of the chopped peanuts.
31. Repeat this process with the second layer.
32. Place the 3rd layer on top.
33. Place the cake on a turntable, and apply a thin layer of the chocolate frosting on the sides and the top of the cake to lock in the crumbs.
34. Let the frosting set up in the refrigerator for about 30 minutes.
35. Apply the remainder of the frosting to the sides and top of the cake and refrigerate while you make the glaze.
36. Gently pour the chocolate glaze over the top of the cake until it drips down over the sides.
37. Top with additional crispy chocolate peanut butter bits.
38. If you have any leftover frosting, you can pipe the remainder around the cake after the glaze has set.
39. Press the remainder of the chopped peanuts into the side of the cake.
40. Serve at room temperature.