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Peanut Butter Cup Chocolate Cake

Briana Milner
Between the layers of the moist chocolate cake is a creamy peanut butter frosting. This decadent cake is covered in more peanut butter frosting and then covered with a layer of chocolate ganache which drizzles over the sides of the cake.
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Prep Time 1 hr
Cook Time 20 mins
Ganache rest time: 15 minutes; Cake rest time: 25 minutes 35 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • mixing bowl or stand mixer
  • 2 6” cake pans
  • 1 baking sheet
  • bread or sharp kitchen knife
  • piping bag
  • Offset spatula
  • open star frosting tip

Ingredients
  

Cake:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup granulated sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1/3 cup hot water

Frosting:

  • 1 1/3 cups salted butter room temperature
  • 3/4 cup + 1 tablespoon peanut butter
  • 3 1/3 cups powdered sugar
  • 4-5 tbsp whole milk

Ganache:

  • 1 cup Chocolate chips
  • 1 cup heavy cream
  • Toppings
  • 4 peanut butter cups regular size Reese’s brand

Instructions
 

  • Preheat the oven to 350°f.
  • In a mixing bowl, combine and mix the flour, baking powder, baking soda, sugar, cocoa, and salt.
  • Add the egg, milk, oil, vanilla, and water. Mix until the batter is fully incorporated and smooth.
  • Spray the two 6” cake pans with oil and pour the evenly divided amount of batter in each.
  • Place the pans on a baking sheet for convenience and cook on the center rack at 350°f for 24 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked.
  • Once cooked, remove and set aside to completely cool before removing the cakes from the pan. Should take about 25 minutes room temperature.
  • While the cakes are cooling, add the softened butter and peanut butter to a mixing bowl. Using a stand or hand mixer, whisk until creamy and soft peaks form. Gradually add the powdered sugar and milk, alternating the two until the frosting is silky and light.
  • Once cakes are fully cooled, using a cake or bread knife slice off the risen center of the cakes making them flat-topped.
  • Place the bottom layer on a flat surface. Add a dollop of frosting and evenly spread leaving a 1/2” thickness.
  • Flip the other cake upside down and on top of the frosted cake.
  • Completely frost the two layers of cake with a generous layer of frosting. Smooth frosting as desired.
  • Place the frosted cake ing the fridge for 30 minutes.
  • In a microwave-safe bowl, add the chocolate chips and cream. Microwave for 45 seconds. Remove and mix until smooth. If the chocolate is not fully melted, microwave in 20-second intervals stirring between until the ganache is smooth.
  • Let the ganache cool to 90°f before topping the cake.
  • Place the ganache in a piping bag without a piping tip. Cut a very small hole in the tip. Pipe the ganache around the edge of the cake, creating small globs that drip. Spaced out as desired.
  • Once the edge is piped, fill in the remaining cake top. Smooth with an offset spatula.
  • Allow the ganache to cool and harden – should take about 15 minutes on the countertop room temperate or 10 minutes in the fridge.
  • Place the remaining peanut butter frosting in another piping bag with an open star tip. Pipe swirl mounds of peanut butter frosting around the cake top evenly space.
  • Chop the peanut butter cups into bite-size pieces and spread them over the ganache top.
  • Serve this cake for the person who cannot get enough peanut butter in their life.
Keyword Cake Pops, Chocolate, dessert, Peanut Butter, Reeses