To assemble this cake, I cut my cake layers in half, into 1” layers. I fill the cake layers with my chocolate ganache and peanut butter frosting. I continue this until I have filled all layers.
I then move on to crumb coating my cake with the extra chocolate ganache. Cover the entire surface of the cake.
After I’ve applied the crumb coat, I place the cake in the freezer for 30 minutes to allow the ganache to set up.
Once set up, I apply the peanut butter frosting in random areas of the cake, then scrape it. I then do the same with the chocolate ganache until I get my desired outcome.
After I’m done frosting the cake, I set the cake in the freezer for another 15-20 minutes.
To top the cake I used the Wilton 1M Piping Tip to make rosettes, and set some Reese’s Peanut Butter Cups in between them.
I hope that you love this cake as much as I do. It is absolutely delicious and I cannot wait to hear what you think.
If you end up making the cake, I would love for you to tag me in any photos or videos @theblondewhobakes
Chocolate Cake Ingredients:
2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips
Creamy Peanut Butter Frosting Recipe:
2 C Soft, Unsalted Butter
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar
1 1/2 tsp Vanilla Extract
1 C - 1 1/2 C Heavy Cream
Chocolate Ganache Recipe
1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract
1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).
Hi, Im Whitney Berge
Aka, The Blonde who Bakes,