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Home » Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Layer Cake

Decadent, chocolately, peanut buttery goodness. The devil's (food) is in the details. ;)


Ingredients

CHOCOLATE CAKE

  • 1 3/4 cups (228g) all purpose flour
     
  • 2 cups (414g) sugar
     
  • 3/4 cup (85g) natural unsweetened cocoa powder
     
  • 2 1/4 tsp baking soda
     
  • 1/2 tsp baking powder
     
  • 1 tsp salt
     
  • 1 cup (240ml) milk
     
  • 1/2 cup (120ml) vegetable oil
     
  • 1 1/2 tsp vanilla extract
     
  • 2 large eggs
     
  • 1 cup (240ml) hot water
     

PEANUT BUTTER FROSTING

  • 1 cup (224g) salted butter, room temperature
     
  • 1 cup (280g) peanut butter
     
  • 2-3 cups powdered sugar (varies to taste)
     
  • 6-7 tbsp milk (varies to consistency)
     

CHOCOLATE GANACHE AND TOPPING

  • 8 oz semi-sweet chocolate chips (or milk chocolate, to go with a lighter flavor)
     
  • 1/2 cup (120ml) heavy whipping cream
     
  • 8 reeses, cut in half (optional)
     
  • 6 Reeses peanut butter cups, chopped into crumbles

 

 

 

Instructions

MAKING THE CAKES:

  1. Preheat over to 350°F
     
  2. Prepare three 9 inch cake tins with margarine and flour, or use non-stick baking spray and parchment paper.
     
  3. In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
     
  4. In a medium mixing bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Set aside.
     
  5. Add the wet ingredients into the dry ingredients, and beat until well combined.
     
  6. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is mixed.
     
  7. Divide the batter evenly between the prepared cake pans and bake for 20-22 min, or until a toothpick comes out with a few moist crumbs.
     
  8. Remove cakes from the oven and allow to cool for 203 minutes, then remove each cake from the tins and place the cakes on cooling racks to finish cooling.
     

MAKING THE FROSTING:

  1. Combine the peanut butter and butter in a large mixer until thoroughly blended.
     
  2. Add 1 cup of powdered sugar and 2 tbsp of milk and mix slowly, bringing the mixer up to speed once the powdered sugar won't puff up.
     
  3. Repeat step 2 with another cup of powdered sugar and 2 tbsp of milk.
     
  4. Add 1/2 cup of powdered sugar and 1 tbsp of milk and combine as before. Now taste and see if the sweetness or peanut butter level needs to be adjusted.
     
  5. Repeat step 4 until you get the sweetness and peanut butter flavor you like. You can always add a little more peanut butter if it gets too sweet.
     
  6. Add more milk as needed to get the consistency you want. It should be thick but spreadable, slightly thicker than cool whip, but not as thick as cream cheese. The more you mix it, the more airated and fluffy it'll be.

BUILDING THE CAKE:

  1. Use a cake leveler or large serated knife to cup off the uneven top of the cake. Set this aside, as you can use it with some extra frosting to make little desserts. :)
     
  2. On a large serving plate or cardboard cake circle, spread a little bit (thin at best) of the frosting.
     
  3. Place your first layer in the middle.
     
  4. Place about 3/4-1 cup of frosting on the first layer and smooth the frosting.
    • Start from the middle, and use concentric motions to slowly spread to the outside.
    • Don't push down into the cake, or you'll get crumbs mixing with your frosting.
    • It's helpful if you can set up on a lazy susan and turn the cake to spread the frosting, rather than trying to go around the cake.
       
    • OPTION: Sprinkle a thin layer of the Reeses crumbs over the frosting. I sometimes skip this. It's fine either way.
       
  5. Repeat step 3 & 4 by placing your second layer, frosting, and your 3rd layout, and frosting.
     
  6. Frost the exterior of the cake up to the top layer of frosting, making it nice and smooth.
    • For best results, make sure the cake is fully cooled. You can even cool the layers overnight in the fridge or 30 min in the freezer if you wrap them thoroughly in plastic wrap.
    • Take your time! Don't press into the cake and move slowly, so as not to take crumbs from the cake into the frosting.
      ​

MAKING THE GANACHE:

  1. Using a double-boiler, combine the chocolate chips and heavy cream and warm until it melts. Mix until smooth.
     
  2. Using a bottle or spoon, drizzle the chocolate around the edges of the cake (allowing some to drip down the sides), then fil in the top of the cake. You can use an offset spatula to make it smooth.
     
  3. Allow to cool for 10 minutes.

FINISHING TOUCHES:

  1. Option 1:
    1. You can sprinkle the Reeses crumbs about 1 inch wide around the top of the edge of the cake
    2. You can press a ring of the Reeses crumbs around the bottom of the edge of the cake
    3. Take the optional Reeses halves and place them around the top of the cake
       
  2. Option 2:
    1. The the Reeses crumbs and cover the entire top of the cake (you'll have enough if you didn't place them on each layout of frosing)
    2. Take the Reeses halves and line the bottom of the cake, either using as many as necessary to surround the cake, or place them evenly and fill in the gaps with more Reeses crumbs
       

Refrigerate the cake until ready to serve. Take the cake out to warm to room temperature before serving. Cake is best for 3-4 days. Cover exposed, cut portions with cling wrap to retain moisture after cutting.