Dessertscakemehometonight4.2
Chocolate Peanut Butter Cake
Chocolate peanut butter cake is perfect for Reese's lovers! Moist dark chocolate cake, creamy peanut butter frosting, chocolate ganache drip, and Reese's peanut butter cups make this decadent and delicious dessert.
👥 14 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 1h🔥 Cook: 35 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
- knife
- spatula
📝 Preparation Steps
1
Chocolate Cake
2
Preheat oven to 350° F. Prepare three 7-inch round cake pans using cooking spray and parchment circles.
3
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt.
all-purpose flour2 cupsgranulated sugar2 cupsbaking soda2 tspbaking powder1 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt (or to taste)
4
Add in room temperature eggs, milk, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are combined.
eggs (room temperature)2vanilla extract2 tsp
5
All espresso to boiling water. Pour boiling water into the cake batter and gently whisk until the water and cake batter are combined and smooth.
boiling water1 cup
6
Divide cake batter between the three prepared 7-inch cake pans. Use a kitchen scale to create even layers.
7
Bake cakes for approximately ⏱️ 30 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean.
8
Remove pans from the oven and allow the cake layers to cool in the pan for about ⏱️ 15 minutes before transferring to a wire rack to cool completely.
9
Peanut Butter Buttercream Frosting
10
In a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for ⏱️ 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
salt1 tspunsalted butter (room temperature)2 cups
11
Add in the creamy peanut butter and continue to mix until well combined.
12
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
powdered sugar4 cups
13
Add vanilla extract and salt and mix on low until combined.
vanilla extract2 tspsalt1 tspunsalted butter (room temperature)2 cups½ tsp salt (or to taste)
14
Drizzle in the heavy cream while mixing on low. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
heavy cream2 tbsp¼ cup heavy cream
15
Once the heavy cream is added, turn the speed on the mixer to medium and whip for an additional ⏱️ 3 minutes scraping the sides and bottom of the bowl occasionally.
heavy cream2 tbsp¼ cup heavy cream
16
Chocolate Ganache
17
Add chocolate chips to a heat-safe bowl.
18
Heat heavy cream in a microwave-safe bowl for ⏱️ 30-60 seconds until bubbling.
heavy cream2 tbsp¼ cup heavy cream
19
Pour the hot heavy cream over the chocolate chips and allow the mixture to sit for two minutes to melt the chocolate.
heavy cream2 tbsp¼ cup heavy cream
20
Stir until the chocolate ganache is smooth and shiny. Cool slightly and transfer to a squeeze bottle or piping bag to create the chocolate ganache drip.
21
Assembling the Chocolate Peanut Butter Cake
22
Level the cooled chocolate cake layers with a serrated knife.
23
Place one chocolate cake layer on a round cake board. Add desired amount of frosting to the top of the layer and spread evenly with an offset spatula. I like to use a large cookie scoop to portion the buttercream for even layers of frosting between cake layers. Add on half of the chopped Reese's peanut butter cups. Add additional frosting and smooth with an offset spatula.
Reese's peanut butter cups (chopped, for cake filling)8Reese's peanut butter cups (for decoration)10
24
Add the second cake layer, more peanut butter frosting, the remaining chopped peanut butter cups, a bit more frosting, and spread evenly with an offset spatula.
25
Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
26
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess buttercream and to smooth the sides. Chill the cake for ⏱️ 20 minutes to firm the buttercream.
27
Add a generous layer of frosting to the chilled cake with an offset spatula. Use a cake scraper to remove excess frosting and smooth the sides of the cake. Chill for an additional ⏱️ 20 minutes.
28
Use a piping bag or squeeze bottle to add a chocolate ganache drip around the sides of the cake. Pour additional chocolate ganache on the top of the cake an use an offset spatula to spread evenly.
29
Use a piping bag fitted with a Wilton 1M piping tip to create swirls of peanut butter buttercream around the top edges of the cake. Add peanut butter cups for decoration on the top of the cake.
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