Monday, July 9, 2018

PEANUT BUTTER CHOCOLATE GANACHE CAKE

This Peanut Butter Chocolate Cake is made with layers of moist vanilla cake, peanut butter frosting and chopped Reese’s. It is incredibly rich and delicious! Definitely a must for the peanut butter lover in your life!

We celebrated Kyle's birthday last Friday by renting out a movie theatre and having friends over for a little party. This peanut butter chocolate cake was the only thing he requested. So, of course, I had to oblige! 
Kyle was so impressed with his cake, chances are whoever you make this for will be as well! 

The best part about this peanut butter cake, I mean aside from eating the cake of course, is that it doesn't require any intricate baking/decorating skills. If a novice like myself can make this, I'm convinced anyone can do it!

INGREDIENTS:

For the CAKE

1 3/4 cups all purpose flour
2 cups sugar
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
2 large eggs                                                                                                            Print Recipe
1 cup hot water

PEANUT BUTTER FROSTING

2 cups salted butter, room temperature
1 1/4 cups peanut butter
9 cups powdered sugar
6 tbsp water or milk
6 reeses, chopped

CHOCOLATE GANACHE & TOPPING

(1 cup) semi-sweet chocolate chips
1/2 cup  heavy whipping cream
8 reeses, cut in half
Crumbled reeses

DIRECTIONS:
1. Preheat the oven to 350°F & prep three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2. Combine the flour, sugar, baking soda, baking powder and salt to a large mixer bowl and mix thoroughly. Then, set aside.
3. Next, add the milk, vegetable oil, vanilla extract and eggs to a medium-sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water 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.
6. 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.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
8. For the frosting: combine the butter and peanut butter in a large mixer bowl and mix until well combined.
9. Add about half of the powdered sugar and mix until smooth.
10. Add 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. 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.
13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat.
14. 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.
15. 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.
16. Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
17. 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.
18. Add the final cake layer to the top of the cake.
19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21. Frost the cake using an off set spatula.
22. Set the cake aside and make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
23. 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.
24. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake (so it doesn't drip terribly), then fill in the top of the cake and smooth it with an offset spatula.
25. 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.
26. Refrigerate the cake until ready to serve. Serve at room temperature. Enjoy!
Below are a few more pictures of the cake-making process:)!

Happy Baking! 

What is your favorite cake you've ever had/made?
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