Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
Divide the batter equally into 2 portions and pour into the greased & parchment lined cake pans and bake in a water bath in a preheated 350°F oven for 40 minutes.
Prepare the brownie as per the instructions on that recipe and divide this batter into 2 equal portions into the other 2 cake pans.
Bake with the cheesecake layers at 350°F for approximately 30 minutes, I like to keep my brownies slightly under baked **optional
Cool both the cheesecake layers and the brownie layers in the pan completely and then turn out just the brownie layers onto a cooling rack.
Keep the cheesecake in their pans until ready to build the cake.
Prepare the buttercream recipe as per the recipe instructions on that post and add ¾ cup cocoa powder at the last stage of mixing for a chocolate buttercream.
Prepare the ganache recipe and reserve keeping warm to a pour able consistency
When you are ready to assemble the cake, prepare the peanut butter fudge by combining the peanut butter, coconut oil and agave in a medium heavy bottom sauce pot and heat over medium heat whisking often until melted & smooth.
If you have a silicone mold for butter sticks like I did, pour some of the peanut butter fudge into 1 cavity of the mold for the peanut butter fudge garnish, the rest will go as layers in the cake.
The peanut butter fudge will only set in the refrigerator so keep that in mind, you will have to set it to unmold it, and cut it for the garnish. Keep this in mind as the peanut butter fudge is a “refrigerator fudge recipe” so if your finished cake is sitting out at room temperature too long, the fudge will start to melt….
Continued on next page