Peanut Butter Chocolate Cake 1

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

If Reese’s peanut butter cups are your favorite candy, than I think I may have just found your new favorite cake. This mouthwateringly good cake features three layers of chocolate cake sandwiched between rich layers of peanut butter frosting. Garnished with a rim of chocolate ganache drip, actual Reese’s peanut butter cups, and even crumbled peanut butter cups- this cake is unafraid of being extra. But it’s all of that extra flavor that makes it extraordinary!

Recipe:

AuthorMackieDifficultyAdvanced

Cake
 1 ¾ cups Flour
 2 cups Sugar
 ¾ cup Cocoa Powder
 2 ¼ tsp Baking Soda
 ½ tsp Baking Powder
 1 tsp Salt
 1 cup Milk
 ½ cup Oil
 1 ½ tsp Vanilla
 2 Eggs
 1 cup Hot Water
Peanut Butter Frosting
 2 cups Butter (room temperature)
 1 ¼ cups Peanut Butter
 9 cups Confectioners' Sugar
 67 tbsp Milk
 10 Mini Reese's Peanut Butter Cups
 6 Full Sized Reese's Peanut Butter Cups
Chocolate Ganache
 1 cup Chocolate Chips
 ½ cup Heavy Whipping Cream
 8 Reese's Peanut Butter Cups (chopped)

Cake
1

Preheat the oven to 350 degrees.

2

In a large bowl, combine the dry ingredients and set aside. In a separate bowl, combine the milk, oil, vanilla, and eggs together and whisk to combine. Add the wet ingredients to the dry ingredients and beat until well combined. Slowly add the hot water to the batter and mix on low speed until well combined. (Don't add the hot water all at once or the batter will splatter everywhere when you try to beat it.)

3

Divide the batter evenly between three 8 inch cake pans. Bake for 22-25 minutes or until a toothpick comes out with only a few moist crumbs. Remove the cakes from the oven and set on a wire cooling rack to cool completely.

Peanut Butter Frosting
4

Combine the butter and peanut butter in a large mixing bowl; mix until well combined. Add half of the confectioners' sugar and mix until smooth. Add half of the milk and beat. Add the second half of the confectioners' sugar and beat until fully incorporated. If the consistency is too thick or too thin, add additional milk or sugar, respectively.

(*This made more frosting than I needed. I would recommend only making 3/4 of the recipe.)

5

Be sure to level the tops of each cake layer before you set one of the cooled cake layers on top of a cake stand. Scoop 1 cup of frosting on top of the bottom cake layer and spread until level. Crumble 5 of the mini Reese's Peanut Butter Cups on top of the frosting. Press the candies into the frosting before setting the second layer of cake on top of the first and repeat with the third cake layer. Smooth the frosting on the sides and top of the cake. Place the cake in the freezer to chill for 30 minutes.

Chocolate Ganache
6

Combine the chocolate and heavy cream and heat in the microwave until melted and smooth. Allow to cool before pouring into a squeeze bottle. Once the chocolate ganache has sort of set, drizzle the ganache around the edges of the cake. The trick to the drips is hesitating just long enough so that there is a little more ganache to drip down the edges of the cake in some places than in others. Pour the ganache not used in "drip" affect on top of the cake and spread smooth. Allow the ganache to set.

7

Once the cake has firmed up, scrape some of the frosting into a piping bag lined with a star tip. Pipe rosettes around the edges of the cake to garnish. Gently press one full sized peanut butter cup in between each rosette. If desired, garnish the rosettes with additional crumbled peanut butter cups.

Ingredients

Cake
 1 ¾ cups Flour
 2 cups Sugar
 ¾ cup Cocoa Powder
 2 ¼ tsp Baking Soda
 ½ tsp Baking Powder
 1 tsp Salt
 1 cup Milk
 ½ cup Oil
 1 ½ tsp Vanilla
 2 Eggs
 1 cup Hot Water
Peanut Butter Frosting
 2 cups Butter (room temperature)
 1 ¼ cups Peanut Butter
 9 cups Confectioners' Sugar
 67 tbsp Milk
 10 Mini Reese's Peanut Butter Cups
 6 Full Sized Reese's Peanut Butter Cups
Chocolate Ganache
 1 cup Chocolate Chips
 ½ cup Heavy Whipping Cream
 8 Reese's Peanut Butter Cups (chopped)

Directions

Cake
1

Preheat the oven to 350 degrees.

2

In a large bowl, combine the dry ingredients and set aside. In a separate bowl, combine the milk, oil, vanilla, and eggs together and whisk to combine. Add the wet ingredients to the dry ingredients and beat until well combined. Slowly add the hot water to the batter and mix on low speed until well combined. (Don't add the hot water all at once or the batter will splatter everywhere when you try to beat it.)

3

Divide the batter evenly between three 8 inch cake pans. Bake for 22-25 minutes or until a toothpick comes out with only a few moist crumbs. Remove the cakes from the oven and set on a wire cooling rack to cool completely.

Peanut Butter Frosting
4

Combine the butter and peanut butter in a large mixing bowl; mix until well combined. Add half of the confectioners' sugar and mix until smooth. Add half of the milk and beat. Add the second half of the confectioners' sugar and beat until fully incorporated. If the consistency is too thick or too thin, add additional milk or sugar, respectively.

(*This made more frosting than I needed. I would recommend only making 3/4 of the recipe.)

5

Be sure to level the tops of each cake layer before you set one of the cooled cake layers on top of a cake stand. Scoop 1 cup of frosting on top of the bottom cake layer and spread until level. Crumble 5 of the mini Reese's Peanut Butter Cups on top of the frosting. Press the candies into the frosting before setting the second layer of cake on top of the first and repeat with the third cake layer. Smooth the frosting on the sides and top of the cake. Place the cake in the freezer to chill for 30 minutes.

Chocolate Ganache
6

Combine the chocolate and heavy cream and heat in the microwave until melted and smooth. Allow to cool before pouring into a squeeze bottle. Once the chocolate ganache has sort of set, drizzle the ganache around the edges of the cake. The trick to the drips is hesitating just long enough so that there is a little more ganache to drip down the edges of the cake in some places than in others. Pour the ganache not used in "drip" affect on top of the cake and spread smooth. Allow the ganache to set.

7

Once the cake has firmed up, scrape some of the frosting into a piping bag lined with a star tip. Pipe rosettes around the edges of the cake to garnish. Gently press one full sized peanut butter cup in between each rosette. If desired, garnish the rosettes with additional crumbled peanut butter cups.

Peanut Butter Chocolate Cake

Thanks to Life Love And Sugar for the recipe!

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