Chocolate Peanut Butter Cake for a Crowd

Desserts

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Chocolate Peanut Butter Cake for a Crowd

Recipe VIDEO above. This sinfully delicious cake is a killer combination of my beloved rich Chocolate Cake smothered with fluffy peanut butter frosting, topped with Reece's Peanut Butter Cups then finished with a drizzle of melted chocolate and peanut butter.It's decadent and outrageous, so it's perfect for feeding a crowd to a) impress b) it will easily serve 20 to 25 people, up to 30 - you don't need giant slices because it's so rich!You'll love how easy the chocolate cake is to make, and the touch of salt in the frosting.

👥 20 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pan
●bowl
●whisk
●microwave

📝 Preparation Steps

Preheat oven to 180C°/350°F (160°C fan).

Grease a 23 x 33cm / 9 x 13" metal cake pan with butter. Then line with paper with overhang, to make it easier to lift out. (For round pans, see Note 4).

Batter:

Dry ingredients - Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.

Wet ingredients - Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about ⏱️ 30 seconds.

large eggs2(500 g) soft icing sugar / powdered sugar (, sifted (Note 4))4 cupsmilk (low or full fat)1 cupmilk1 tbsp

Boiling water - Add the coffee powder then the boiling water. Whisk to incorporate. The batter is VERY thin (see video). Pour batter into the cake pan.

boiling water (makes the chocolate flavour "bloom")1 cup(500 g) soft icing sugar / powdered sugar (, sifted (Note 4))4 cups

Bake:

Bake for ⏱️ 45 minutes or until a wooden skewer inserted into the centre comes out clean.

Cool for ⏱️ 10 minutes, then fully cool on a wire rack before frosting (~⏱️ 2 hours).

Peanut butter buttercream frosting

Beat butter for ⏱️ 3 minutes on high until soft and fluffy, using a stand mixer with the paddle attachment or handheld beater.

Icing sugar - Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.

Beat ⏱️ 3 minutes – Once the icing sugar has all been added, added the peanut butter, salt and milk. Beat on high speed for ⏱️ 3 minutes to make it really nice and fluffy. Ready to use!

(500 g) soft icing sugar / powdered sugar (, sifted (Note 4))4 cupspeanut butter (, warmed in microwave to make it runny)3 tbsp/ 4 oz mini Reece's Peanut Butter Cups120g+ miniature Reece's Peanut Butter Cups (, halved)10milk (low or full fat)1 cupmilk1 tbsp

Decorating

Chocolate drizzle - Place the chocolate and cream in a small bowl. Microwave in ⏱️ 15 second increments on high, stirring in between, until smooth. Cool for ⏱️ 10 minutes before using.

(500 g) soft icing sugar / powdered sugar (, sifted (Note 4))4 cupscream (thickened/heavy or pure, not low fat)2 tbsp

Frost - Spread all the frosting across the surface of the cake, from edge to edge.

Decorate - Drizzle the top randomly with half the chocolate drizzle and melted peanut butter. Sprinkle with the peanut butter cups. Drizzle with remaining chocolate and peanut butter and sprinkle with the peanuts.

Serve immediately! Cut into pieces as large (or small 😢) as you want. Refrigerate leftovers for 5 days though always bring to room temperature (because the frosting goes hard when cold).

Nutrition Facts

calories

395 kcal

fat Content

21 g

serving Size

1 serving

fiber Content

2 g

sugar Content

41 g

sodium Content

258 mg

protein Content

5 g

trans Fat Content

0.3 g

cholesterol Content

38 mg

carbohydrate Content

51 g

saturated Fat Content

8 g

unsaturated Fat Content

11 g

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