B.A.C.C (Big Ass Chocolate Cake)

Featuring your favorite dishes from The Nashville Originals, Music City's independent restaurant group. Discover Scout's Pub's famous dessert.

November 02, 2017

Ingredients

Cake:
  • 16 ounces chocolate, melted
  • 2 cups (4 sticks) melted butter
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 cups light brown sugar
  • 1 cup creamy peanut butter
  • 8 eggs
  • 2 teaspoons vanilla
  • ½ cup heavy cream
  • 4 cups flour
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups buttermilk
Peanut Butter Chocolate Icing:
  • 12 cups powdered sugar
  • 1 cup cocoa powder
  • 1 cup melted butter
  • 3 teaspoons vanilla
  • 1 can evaporated milk
  • 2 cups creamy peanut butter
  • 1 bottle of chocolate syrup (24oz)

Preparation

To prepare cake:

1. Preheat oven to 350F. Place chocolate, butter, sugars, and peanut butter in mixer, mix for 2 minutes. Add eggs, vanilla, and heavy cream, mix on high for 3 minutes.

2. In separate bowl, sift flour, salt, and baking soda. Add to chocolate mixture, alternating with buttermilk.

3. Distribute batter evenly into 3 9-inch greased cake pans. Bake 35 minutes or until done. Cool.

To prepare icing:

1. Place sugar in mixer with cocoa, mix for 1 minute. Add butter, vanilla, milk, peanut butter and syrup. Mix on high for 2 minutes. Ice cake.

Ingredients

Cake:
  • 16 ounces chocolate, melted
  • 2 cups (4 sticks) melted butter
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 cups light brown sugar
  • 1 cup creamy peanut butter
  • 8 eggs
  • 2 teaspoons vanilla
  • ½ cup heavy cream
  • 4 cups flour
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups buttermilk
Peanut Butter Chocolate Icing:
  • 12 cups powdered sugar
  • 1 cup cocoa powder
  • 1 cup melted butter
  • 3 teaspoons vanilla
  • 1 can evaporated milk
  • 2 cups creamy peanut butter
  • 1 bottle of chocolate syrup (24oz)
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