Chocolate Peanut Butter Cake

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




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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

Instructions:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt, and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

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Creamy Peanut Butter Frosting Recipe:

INGREDIENTS:
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

Instructions:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps)
2. Once creamy, add in peanut butter. Mix until fully incorporated.
3. Turn mixer down to low speed and add in your vanilla extract
4. Add in all of your powdered sugar, let mix for about 1 minute.
5. Scrape down bowl to make sure everything is incorporated.
6. Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny)
7. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

Chocolate Ganache Recipe

Ingredients:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

Instructions:

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).