Description
This rich chocolate peanut butter layer cake combines intense cocoa depths with creamy peanut butter frosting. Chocolate and peanut butter lovers will savor each decadent bite of this irresistible dessert that promises pure indulgence.
Ingredients
Scale
- 2 cups (414 grams) sugar
- 1 ¾ cups (228 grams) all-purpose flour
- ¾ cup (85 grams) natural unsweetened cocoa powder
- 2 ¼ tsps baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 1 ½ tsps vanilla extract
- 1 cup (240 ml) hot water
- 2 cups (448 grams) salted butter, room temperature
- 1 ¼ cups (350 grams) peanut butter
- 9 cups (1035 grams) powdered sugar
- 6–7 tbsps (90–105 ml) water or milk
- 6 Reese’s, chopped
- 6 oz (1 cup) semi-sweet chocolate chips
- ½ cup (120 ml) heavy whipping cream
- 8 Reese’s, cut in half
- Crumbled Reese’s
Instructions
- Preparation: Prepare three 8-inch cake pans with non-stick spray and parchment paper. Position oven rack in center and preheat to 350°F (176°C).
- Dry Ingredient Fusion: Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl, ensuring uniform texture and eliminating potential lumps.
- Liquid Component Integration: Whisk milk, vegetable oil, vanilla extract, and eggs in a separate vessel until completely emulsified, creating a homogeneous liquid mixture.
- Batter Formation: Merge wet and dry ingredients, stirring gently until just combined. Gradually introduce hot water, mixing on low speed to develop a silky, thin consistency.
- Pan Distribution: Divide batter evenly among prepared pans, ensuring uniform depth and level surfaces for consistent baking.
- Baking Process: Slide pans into preheated oven and bake for 22-25 minutes. Test doneness by inserting a toothpick into cake center – it should emerge clean. Transfer to wire rack for complete cooling.
- Frosting Technique: Cream butter and peanut butter until luxuriously smooth. Incrementally add powdered sugar and liquid, whipping until achieving a light, airy texture.
- Cake Assembly: Level cake layers if needed. Position first layer on serving plate, spread frosting generously, and sprinkle chopped Reese’s pieces between each tier.
- Frosting Finish: Apply delicate crumb coat across entire cake. Frost top and sides smoothly, using offset spatula to create elegant vertical striations.
- Ganache Creation: Heat heavy cream until barely bubbling. Pour over chocolate chips, allowing brief resting period before whisking to glossy perfection.
- Decorative Finale: Artfully drizzle ganache around cake edges and center, permitting natural cascading effect. Embellish with halved and crushed Reese’s pieces for dramatic presentation.
- Stabilization: Refrigerate cake for minimum 30 minutes to set frosting and ganache, ensuring pristine texture and structural integrity before serving.
Notes
- Precision Matters: Always sift dry ingredients to prevent lumps and ensure an even, smooth cake texture.
- Temperature Control: Use room temperature eggs and milk for better ingredient integration and consistent baking results.
- Mixing Technique: Stir batter until just combined to avoid overmixing, which can lead to a dense, tough cake.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and maintain structural integrity.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 482
- Sugar: 52 g
- Sodium: 300 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 38 mg