Peanut Butter Swiss Meringue Chocolate Cake is a homemade chocolate layer cake with the most delicious frosting you've EVER tasted! Topped with chocolate ganache and peanut butter cups, chocolate peanut butter lover's dream!
Start by placing the egg whites and sugar in a large metal bowl. I used the bowl that came with my KitchenAid mixer. Whisk the egg whites and sugar together. Place over a pot of boiling water while beating the mixture like crazy. Do NOT stop beating. You don't want scrambled eggs. Continue beating for 1.5 minutes. Remove from heat and immediately beat with an electric mixer (using a whisk attachment) on medium for a few minutes so it can thicken slightly, then turn up to high for 20 minutes. (I like to cover the mixer with a dish towel to prevent splatters.) Turn mixer down to low and gradually add butter. Turn mixer up to medium and beat for a few minutes. Turn mixer down and add vanilla. Mix again. Now add the peanut butter. Beat on medium for a few minutes. If the mixture is soupy, place in refrigerator for a couple of hours. Then take out, let it rest for a bit (it will be hard at first) and beat again on medium high to high for a few mintues or until it's light and fluffy.
Next, fill and frost your 3-layer cake with a crumb coat (thin layer of buttercream) and refrigerate for an hour before applying your "second coat" of frosting.