Devil's Food and Peanut Butter Cheesecake Layer Cake

I'm so sorry. This cake is nothing but trouble. It's twoooo layers of delicious devil's food chocolate cake (count them: one, two) with a creamy, peanut buttery cheesecake layer sandwiched in between. What the heeel!? 

Hubby actually came up with the idea for this cake. Well, I'll give him partial credit. I got the whole cheesecake sandwich cake idea from this delicious Eggnog Cheesecake that I made by Shugary Sweets. And then hubby had to take it to the next level. "Hun - I want you to make a cake like that, except it should be chocolate and peanut butter". I mean, obviously - that's all he eats. 

He's kind of a genius though. (But don't tell him I said that). 

The trouble is, once you start eating this cake, it's realllly hard to quit. And eventually you get tired of cutting slice after slice of this cake, so you just put the whole darn cake platter in front of you with two forks and go to town. 

So again, I am sorry.

(By the way, my Dad bought me the beautiful silver-plated silverware that you see in the pictures at a garage sale for my "food pictures". Isn't it gorgeous!? THANKS Dad, you're the best!)

Printable Recipe HERE.

For the Cheesecake:
2 8oz packages reduced fat cream cheese,softened
2/3 cup granulated sugar
pinch of salt
2 eggs
1/4 cup sour cream
1/3 cup heavy cream
1/2 tsp rum flavoring
1/2 tsp nutmeg

Preheat oven to 325 degree. Line the bottom of one round 9-inch spring-form pan with wax paper.

Beat cream cheese with sugar for 2-3 minutes until creamy. Add in salt and egg, one at a time, beating well after each addition. Beat in sour cream, heavy cream and remaining ingredients. Pour into prepared 9-inch spring-form pan. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit for an additional 30 minutes in oven. Remove and cool completely.When cooled remove from spring-form pan.

For the Cake: 
1 1/4 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup Truvia or similar sugar substitute 

1/2 cup granulated sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot strong coffee

Preheat the oven to 325 degrees F. Line the bottom of one round 9-inch cake pan with wax paper.

Sift the flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the cake pan and bake for 35 minutes, or until the center springs back when lightly pressed. Set the pan on a rack to cool. When completely cooled, gently remove the cake from the cake pan. Carefully slice the cake layer in half to form two equal-sized cake layers.

Chocolate cake recipe by Bobby Flay.

For the Whipped Peanut Butter Frosting:
1/2 cup unsalted butter, at room temperature
1 cup all-natural creamy peanut butter, at room temperature
2 cups confectioners' sugar
1 pint whipping cream

Cream the sugar, butter and peanut butter together until smooth and completely combined. In a separate bowl, beat the whipping cream on high speed until stiff peaks are formed. Fold the whipped cream into the butter and sugar mixture. 

To assemble the cake, place one of the layers of chocolate cake on a cake platter or large plate. Top with 1/4 of the frosting and spread evenly on the cake layer. Top with the cheesecake layer. Top with another 1/4 of the frosting and spread evenly. Top with the remaining chocolate cake layer. Evenly spread the rest of the frosting on the top and sides of the cake. Keep refrigerated.