August 4, 2013

Reese's Peanut Butter Chocolate Cake

Summer is truly escaping, and one week from today, I will be moving back into my dorm! Since I have been busy working as a nanny, volunteering at the hospital, and spending time with friends and family, I have had little time to bake and blog! However, I had to make a decked out dessert for my mom's birthday. This Reese's peanut butter chocolate cake certainly fit the bill. I had added this cake to my Pinterest board after seeing it on another blog, and I immediately knew this dessert was right up my mom's alley. The chocolate cake is moist, the frosting has the perfect sweet peanut butter flavor, and the smooth chocolate peanut butter ganache makes the top of the cake pretty. And who doesn't love pieces of Reese's peanut butter cups in their cake? This cake is fit for a queen (or any super mom), tastes even better when refrigerated, and is perfect for any chocolate peanut butter lover.

1 cup boiling water
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla extract
1 12-ounce bag mini Reese's peanut butter cups

1 cup butter
2 cups peanut butter
4 cups powdered sugar
1/3 cup of milk (more or less to achieve desired consistency)

1 cup semi-sweet chocolate chips
4 tbsp. peanut butter
1 cup heavy cream
4 tbsp. light corn syrup
1 tsp. vanilla extract

Preheat oven to 350 degrees.

To make the chocolate cake: Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla and beat until combined. Add one cup boiling water. The cake batter will be thinner than most batters and this is expected. Pour batter into 3 8-inch pans lined with wax paper. I tried to make the cakes by just spraying the pans with baking spray, and they stuck to the pan and broke when I tried to remove them, so use wax paper! Bake 18-22 minutes until inserted toothpick comes out clean.

To make the peanut butter frosting: Beat butter and peanut butter. Gradually add powdered sugar and milk until desired consistency is achieved.

To make the chocolate peanut butter ganache: Heat the heavy cream over medium heat and remove from stove once it just starts to boil. Pour heavy cream over chocolate chips and peanut butter. Let sit for two minutes, then slowly stir until fully mixed. Stir in vanilla and corn syrup and allow to cool. Ganache will thicken upon cooling.

To assemble, place one layer of cake on cake stand. Set aside 12 mini Reese's cups for top of cake. Chop the rest of the Reese's cups into quarters. Frost top of first layer with frosting. Add half of the chopped Reese's cups. Place the next layer of cake on top. Again, frost the cake and add remaining chopped Reese's. Place the final layer of cake. Frost the entire cake. Pour ganache on top of cake. Optional: drizzle some of the frosting on top of the ganache. Place 12 remaining Reese's on top of cake.

Recipe from Bird on a Cake