CHOCOLATE LaYER CAKE WITH PEaNUT BUtTER
These Reese’s Peanut Butter Cookies have a rich, Moist chocolate cookie, A smooth peanut butter frosting, and lots of peanut butter chunks.
 |
WHY YOU'LL LOVE THIS CAKE!!!
The chocolate flavor is fudgy and decadent.
It combines chocolate and peanut butter.
The peanut butter cream is silky smooth.
It tastes exactly like a Reese's peanut butter cup.
Every bite melts in your mouth"
These Reese’s chocolate cookies have everything you love about the iconic chocolate bar, intense chocolate flavor and smooth peanut butter.
I also added semisweet chocolate drizzle that tastes exactly like the chocolate coating on the outside of a peanut butter cup.
INGREDIENTS NEEDED
• Cocoa Powder • I used Hershey's natural unsweetened cocoa powder, Be sure to sift the cocoa powder before using.
• Leavening Agent • Both baking soda and baking powder were used.
• Milk • I used 2% milk,but you can use any milk you like.
• Oil • You can use vegetable oil or canola oil.
• Reese's • You will need 20 mini peanut butter cups.
• Peanut Butter • I recommend using a smooth peanut butter so the buttercream can be as smooth as possible.
• Chocolate Chips • Use semi-sweet chocolate chips for the ganache. This gives it the feel of a peanut butter cup crust.
• Heavy Whipping Cream • This is used to make the ganache.
HOW TO MAKE CHOcOLATE PEaNUT BUTTER CAKE
Chocolate Cake •
• All-Purpose Flour (2 2/3 cups) = This flour forms the base of the cake. It provides structure and stability to ensure the cake holds together while maintaining its soft texture.
• Cocoa Powder (1 cup) = Cocoa powder is the center of the chocolate in the cake, giving it a rich, rich chocolate flavor.
• Baking Powder (1 tablespoon) = Baking powder is a leavening agent that gives the cake its puffy, fluffy texture.
• Salt (1/2 teaspoon) = A pinch of salt enhances the overall flavor and balances out the sweetness.
• Butter and Vegetable Oil (1/2 cup each) = The combination of butter and oil adds moisture and richness to the cake. The butter adds flavor, while the oil keeps the crumb moist.
• Granulated Sugar (1 1/2 cups) = Sugar sweetens the cake, but it also plays a role in tenderizing and giving it structure.
• Large Eggs (4) = Eggs bind the ingredients together and provide structure. They also provide moisture and texture to the cake.
• Milk (1 1/4 cups) = Milk adds liquid to the batter, ensuring the cake is tender and not too dense.
Peanut Butter Frosting •
• Unsalted Butter (1 1/2 cups) = Butter forms the base of the frosting, offering a smooth, rich texture.
• Peanut Butter (3/4 cup) = Peanut butter adds a delicious, nutty character to the frosting, providing a flavor contrast to the chocolate.
• Powdered Sugar (4 cups) = Powdered sugar sweetens and thickens the frosting, giving it a smooth, spreadable consistency.
Chocolate Ganache •
• Milk Chocolate Chips (1 cup) = These chocolate chips are melted to form a delicious ganache topping, adding a layer of delicious chocolate flavor.
• Heavy Whipping Cream (1/3 cup) = The heavy cream creates a smooth ganache consistency, making it luxurious and easy to pour.
• Reese's Peanut Butter Cups (5) = These iconic peanut butter cups are a stunning finishing touch, adding visual appeal and a delicious peanut butter-chocolate surprise.
For the cake •
Preheat oven to 350° F. Prepare 4 8-inch round cake pans with cooking spray. Set aside.
In a medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt with a whisk. Set aside.
In a separate large mixing bowl with a hand mixer, beat the butter, oil, and sugar until light and fluffy. Add the eggs, beating until well combined.
Add the dry mixture, alternating with the milk until completely combined.
Divide the batter evenly among the 4 cake pans and spread into an even layer with a spatula.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let the cakes cool completely while you make the frosting.
