Si sulung Ultah ke 12, dan ia gak suka model cake yang berhias aneka macam. Mungkin ini juga karena emaknya dari kecil suka sekali mendandaninya ala dewasa, dengan size kecil/miniatur. Emaknya tak pernah membelikan asesoris apapun dengan gambar-gambar entah cartoon atau gambar apapun. Stylenya polos, atau bergaris, simple. Jika ada gambarnyapun ukuran gambarnya kecil dan satu buah, bukan corak bergambar….
Pendeknya ia suka yg simple elegant :p
Emaknya dah bosannnnn banget bikin cake coklat.. dan belakangan anak-anak doyan banget peanut butter extra chruncy merk **** Akhirnya browsing dapat di sini Kesengsem berat dengan gambar dan idenya, serta testimoni yang positif dari cukup banyak responden kuputuskan untuk memilih cake ini sebagai Kue Ultahnya.. disertai sedikit perubahan (pengurangan gula palem untuk cake, serta topping caramelized walnut untuk hiasan atas)
Baiklah saya copy paste resep aslinya …
Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting
Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar (saya pakai 400 gr gula palem)
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped (saya pakai walnut panggang disalut caramel – homemade)
Glazed peanuts (nggak pakai)
For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
Jika diamati komposisi bahan cakenya yang mengandung buttermilk, yes cake ini moist… saya rekomendasikan menjadi cake alternatif jika sudah bosan dengan jenis cake coklat dan vanilla 
Karena di kulkas ada walnut, maka kuputuskan mengoven walnut, dan menyalutnya dengan caramel sebagai topping-nya menggantikan candy and peanuts 
Sensasional antara coklat, kacang dan keju!!
Selamat Ultah Rafii’ , semoga rahmat dan lindungan Allah selalu bersamamu…
