Peanut Butter Chocolate Reese's Cake
Peanut Butter Chocolate Reese's Cake
Chocolate Cake Ingredients:
12 Tblsp (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar
2/3 cup light brown sugar, packed
2 extra large eggs, at room temperature
2 tsp pure vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
2 Tblsp brewed coffee (I leave this out)
1 3/4 cups flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt (omit if you are using salted butter)
Preheat oven to 350. Grease 2 9inch cake pans with crisco or butter, drop a few Tblsp of flower onto the greased cake pans and shake the flour all over the bottom and sides of the pan so it sticks to the pans. Shake out extra flour into the sink.
In an electric mixer with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a seperate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift togehter the flour, cocoa, baking soda and salt. On low speed, add the buttermilk miture and the flour mixture alternatly in thirds to the mixing bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended.
Pour into both 9 inch cake pans, filling less than 1/2 full in each. Bake for 15 minutes and test with a toothpick, if it comes out clean its ready, or carefully use your finger, if you gently touch the center of the cake and it springs back and doesnt jiggle its done. If its not finished check every 5 minutes or less. Once cooked through, remove from oven, let cool 5 minutes. Carefully flip cake onto a cooling wrack. Using another cooling rack on top of the cakes on top of another cooling rack, carefully flip cakes over again so they are face up. Use a large cake spatula/knife and slice the tops off the cakes so they are flat and even. Cover the cakes with moist paper towels and freeze for an hour on the cooling rack. (This makes the cakes much easier to work with and easier to frost). If freezing over night cover moist paper towel with suran wrap all around the cakes and cooling racks to keep fresh.
Peanut Butter Icing:
2 cup powdered sugar
2 cup creamy peanut butter
1 stick (1/2 cup) + 2 Tblsp unsalted butter, softened
1 1/2 tsp pure vanilla extract
2/3 cup heavy cream
1/2 tsp kosher salt (omit if using salted butter)
Place powdered sugar, peanut butter, butter, vanilla and salt in the bowl of a electric mixer using a paddle attachment. Mix on medium low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on low until cream is incorporated, then beat on high speed until the mixture is light and smooth. Frost cake or cupcakes immediatly or it gets too firm to frost and you will have to microwave the frosting on 50% power for 20 second intervals, stirring each time until soft enough to use.
Chocolate Peanut Butter Ganache:
2 cups semi sweet chocolate chips
1/2 cup peanut butter
1 cup heavy cream
Place all 3 ingredients into a glass bowl, microwave for 35 second intervals, stirring each time, until just smooth. Let cool 30 minutes or longer.
To assemble cake:
Place a dollop of frosting on cake pan. Lay one layer of your cake on the cake pan. (This helps hold the cake in place). Spread desired amount of peanut butter frosting ontop of first cake (I like a lot), spreading all the way to the edge. Then place a layer of cooled and thickened ganache over top of the frosting. (You do not want your ganache super runny or it will just run out of the middle of the cake and make a mess). Place second layer of cake on top. Frost top and sides of cake with peanut butter frosting, dont skimp! Then place a nice thick layer of ganache on top, letting drips fall over sides of cake (you dont have to do this part, you can just put a thick layer of ganache on top and not hassle with making pretty drips). If your ganache is too thick and cooled to drip, place in microwave at 50% power at 20 seconds and stir. Do it a few times until its soft enough to drip, stirring each time. Then Top your cake with chopped reese's candy, I left a few whole to top as well and used to make the border on the bottom of the cake. Serve immediatly. Dont leave it out in a very hot place or it will melt. You can refrigerate it but make sure you leave it out to come to room temp before serving. EnJOY!