16 Layer Chocolate and Peanut Butter Cake

Instructions

How to Prepare the Chocolate Cake

1. Prepare the cake batter:  In a large mixing bowl, add the eggs, oil, cake mix, and water.  Beat according to the directions on the box for 2 minutes making sure to scrape the side of the bowl. 
2. Preheat the Blackstone Griddle: If using an electric Blackstone Griddle set the temperature to 250°F.  If using a gas Blackstone Griddle set the temperature to low. 
3. Create a 6 inch round cake template:  This step is important because you want the cooked cake layers to be the same size for proper stacking when you assemble the chocolate peanut butter cake.  Cut out the top of a 6 inch plastic lid for a cake pattern.  You can also use an omelet ring, extra-large round cookie cutter, or a spring form pan ring as a pattern. 
4. Prepare the cake for griddle baking:  This step is prepared off the griddle and then placed on the griddle when ready to griddle bake.  Use a sheet of parchment paper that has been lightly greased with cooking spray.  Set the ring onto the greased parchment paper. Using 2 - #40 scoops of cake batter or 1 - #20 scoops of cake batter, pour into the center of the ring. Use a small offset spatula, spread the batter into an even layer within the circle ring making sure the batter is as even as you can get it. 

Bake the Chocolate Cake on a Blackstone Griddle

1. Bake the cake layers:  Slide the prepared parchment paper cake layers onto the preheated griddle.  On my 17 inch electric griddle, I was able to fit 2 layers of cake per cycle.  Doing 8 cycles to make the 16 layers.  Cover the whole griddle or each cake with a dome lid.  Bake for 15-18 minutes.  Every griddle will cook differently, so adjust baking time if needed.  Let the cake bake until it is not sticky on top.  Do not over bake or you will end up with crispy layers. Once baked, pull off the griddle and let cool on the parchment paper.  Repeat this process until all the cake layers are baked. 

How to Make the Filling, Ganache, and Stack the Cake

1. Prepare the peanut butter filling:  Use a stand mixer fitted with the whip attachment.  In a mixing bowl add the creamy peanut butter, softened butter and beat until smooth making sure to scrape the side of the bowl often.  Add the powdered sugar and vanilla and mix until combined. Scrape the side of the mixing bowl. Pour the 2/3 cup heavy cream in a couple stages and whip until fluffy.
2. Stack the cake:  Use a cake stand or a board to build the layer cake.  Start with a layer of the cake and then add a layer of the fluffy peanut butter filling, making sure the filling is spread into a thin even layer. Repeat this process until all the cake and peanut butter filling layers have been added. 
3. Prepare the ganache topping:  Preheat the griddle to low heat.  Add the ½ cup heavy cream to a metal bowl and place on the griddle.  Heat the heavy cream until right before boiling making sure to stir often to prevent scorching.  Add the chocolate chips to another bowl.  Once the heavy cream is heated up, pour it into the chocolate chips and stir with a whisk until all the chocolate is melted and the ganache is completely combined. 
4. Top the cake with ganache:  Pour the warm ganache over the top of the cake and spread with a spatula to help it drip over the edges, if needed.  You might not use all the ganache. 

How to Make a Chocolate Logo

1. Create the Chocolate Blackstone logo:  Print the Blackstone logo to the size that you want on a sheet of paper.  Tape the paper to a cutting board.  Cover the logo with a piece of wax paper so that you can trace it.  While the griddle is preheated on the lowest setting, place the orange chocolate into a small glass jar.  As the chocolate melts, stir so that it does not burn.  I will also place a very wet old, folded towel under the jar to help prevent burning. Prepare a piping bag with a #4 tip.  You can also use a zip lock bag and just cut a small corner of the bag.  Once the orange colored chocolate is completely melted, pour it into the piping bag.  Pipe a circle along the edge of the logo.  Then fill in the circle with more chocolate being careful not to over fill the circle.  Once the circle is filled, gently tap the cutting board to help remove any air bubbles and to smooth out the orange chocolate.  Place the chocolate circle into the refrigerator for 15 minutes.  With any leftover chocolate, pipe a 2 inch v shape onto the wax paper.  Let set up. This will be the legs to hold up the Blackstone logo. 
2. How to add the flame:  Cut the flame out of the Blackstone logo.  This will be your stencil for the white flames.  After the orange chocolate circle is set, melt the white chocolate like you did for the orange chocolate.  Remove the orange chocolate circle from the wax paper and flip over. Place the flame stencil onto the circle. Use a small offset spatula and spread a thin layer of the chocolate across the stencil.  Carefully remove the stencil and let the white chocolate set up. 

Top the Cake with the Logo

1. Place the chocolate centerpiece onto the cake:  Use some of the extra melted chocolate to glue the v shaped legs onto the back of the circle logo.  Once you have the cake in the place that you want to serve it, carefully set the chocolate Blackstone logo into the center top of the cake.  Serve right away.  Store any leftovers in the refrigerator for up to 6 days or freeze for up to 3 months.