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Chocolate Peanut Butter Cake

There are not many chocolate candies that are as iconic as the Reese's Peanut Butter Cup. Reese's are the perfect blend of milk chocolate and peanut butter--a marriage of flavors if you will. When I came across this recipe, I knew that I had to make it--IMMEDIATELY! Not only does it taste absolutely delicious, it is a showstopper on the eyes too! Just remember that it is really, really rich--a little goes a long way. You can find the original recipe on the Live, Love, and Sugar food blog found here: https://www.lifeloveandsugar.com/2017/01/18/peanut-butter-chocolate-layer-cake/. I hope that you enjoy!



 CHOCOLATE PEANUT BUTTER CAKE
 Yields 12-14 slices
 
Ingredients:

Chocolate Cake

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa
  • 2 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup fresh brewed coffee

 Peanut Butter Frosting

  • 2 cups unsalted butter, room temperature
  • 1 1/4 cups peanut butter (I use Peter Pan)
  • 1/2 teaspoon kosher salt
  • 9 cups powdered sugar
  • 6-7 tablespoon whole milk
  • 6 Reese's peanut butter cups, chopped

Chocolate Ganache and Topping
  • 6 ounce semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 8 Reese's peanut butter cups, cut in half
  • Reese's peanut butter cups, crumbled
Directions:
  • Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.
  • In the bowl of an electric mixed fitted with the paddle attachment, add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine.
  • In a separate medium sized bowl, whisk together the milk, vegetable oil, vanilla extract and eggs.
  • With the mixer on the lowest setting, slowly add the wet ingredients to the dry ingredients and beat until well combined.
  • Slowly add the hot coffee to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  • Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  • To make the frosting, place the unsalted butter, peanut butter and salt in the bowl of a mixer fitted with the paddle attachment and mix until well combined.
  • Add about half of the powdered sugar and slowly mix until smooth. Add 3 tablespoons of water or milk and mix until smooth.
  • Add remaining powdered sugar and mix until smooth. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
  • To build the cake, use a large serrated knife to remove the tops of the cake layers so that they are flat.
  • Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  • Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  • Add the final cake layer to the top of the cake. Smooth out the frosting on the sides of the cake, creating a thin crumb coat. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
  • Set the cake aside and make the chocolate ganache. Put the chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
  • Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.
  • Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
 



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