• Home
  • Cake
  • Peanut Butter Chocolate Layer Cake
0 0
Peanut Butter Chocolate Layer Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

CHOCOLATE CAKE
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) cocoa
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
2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) water or milk
6 reeses, chopped
CHOCOLATE GANACHE AND TOPPING
6 oz (1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
8 reeses, cut in half
Crumbled reeses

Peanut Butter Chocolate Layer Cake

  • 1 hour
  • Serves 12
  • Easy

Directions





Here’s for you the deliciously awesome Peanut Butter Chocolate Layer Cake. So just go and grab this recipe now!



Steps

1
Done

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

2
Done

Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

3
Done

Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

4
Done

Add the wet ingredients to the dry ingredients and beat until well combined.

5
Done

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
Done

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
Done

Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

8
Done

To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.

9
Done

Add about half of the powdered sugar and mix until smooth.

10
Done

Add 3 tablespoons of water or milk and mix until smooth.

11
Done

Add remaining powdered sugar and mix until smooth.

12
Done

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
Done

To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat.

14
Done

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
Done

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
Done

Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.

17
Done

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
Done

Add the final cake layer to the top of the cake.

19
Done

Smooth out the frosting on the sides of the cake, creating a thin crumb coat.

20
Done

Add about 1 cup of frosting to the top of the cake and smooth into an even layer.

21
Done

Frost the cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.

22
Done

Use an offset spatula to create the stripes around the cake.

23
Done

Set the cake aside and make the chocolate ganache. Put the chocolate chips in a heat proof bowl.

24
Done

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.

25
Done

Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.

26
Done

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.

27
Done

Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

4u1s

4u1s is the team of foodie people who likes to make and share delicious recipes. So if you are searching for delicious recipes, come on to this website and get crazy "FOODIE".

oreo cheesecake chocolate cake
previous
Oreo Cheesecake Chocolate Cake
best fudgy brownies ever
next
The Best Fudgy Brownies Ever