2cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
To begin, preheat the oven to 325 degrees. Grease a 9-inch-round cake pan. Line the bottom of the pan with parchment paper; grease again.
For the cake, stir eggs and sugar in large bowl.
Add in flour, melted butter, cocoa, and vanilla extract and stir until smooth. Pour into prepared pan.
Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean.
Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment paper; cool completely.
For the peanut butter layer, beat peanut butter, butter and vanilla extract in medium mixer bowl until combined.
Gradually beat in powdered sugar. You can do this with a mixer or by hand.
Spread mixture on cake, all the way to the edge of the cake. Refrigerate for 30 minutes.
For the ganache, heat the cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture has thickened slightly. Pour chocolate on top and spread over sides of cake.
Refrigerate until ganache sets and you are ready to serve the buckeye cake.
When you are ready to serve your buckeye cake, I would recommend small slices as this is a truly a rich, chocolate dessert. It can easily serve anywhere from 12 to 16 people, depending on the size of your slices.
Store buckeye cake in the refrigerator until 15 minutes before serving.