Description
Rich chocolate layers of Peanut Butter Chocolate Layer Cake reveal creamy peanut butter frosting between indulgent dark chocolate sponge. Dessert enthusiasts will savor complex flavors melding smooth chocolate with nutty peanut butter in each delectable slice.
Ingredients
Scale
- 2 cups (414g) sugar
- 1 ¾ cups (228g) all-purpose flour
- ¾ cup (85g) natural unsweetened cocoa powder
- 2 ¼ tsp 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 tsp vanilla extract
- 1 cup (240 ml) hot water
- 2 cups (448g) salted butter, room temperature
- 1 ¼ cups (350g) peanut butter
- 9 cups (1035g) 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: Grease three 8-inch cake pans with non-stick spray and line bottoms with parchment. Heat oven to 350°F.
- Dry Mixture: Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
- Wet Ingredients: Whisk milk, vegetable oil, vanilla extract, and eggs in a separate bowl until perfectly blended.
- Batter Creation: Merge wet and dry mixtures, beating until silky smooth. Gently introduce hot water, mixing at low speed to maintain consistent texture.
- Baking Process: Distribute batter evenly across prepared pans, smoothing surfaces with a spatula. Bake for 22-25 minutes until a toothpick emerges clean. Cool completely on a wire rack.
- Frosting Development: Cream butter and peanut butter in a stand mixer until light and airy. Gradually fold in powdered sugar, adjusting consistency with milk or water.
- Cake Assembly: Level cake layers using a serrated knife. Stack layers, spreading peanut butter frosting and sprinkling chopped Reese’s Peanut Butter Cups between each.
- Frosting Technique: Apply a thin crumb coat, refrigerate for 15 minutes, then cover with a final smooth frosting layer.
- Ganache Creation: Heat heavy cream until barely boiling. Pour over chocolate chips, letting sit for 2-3 minutes. Whisk until glossy and smooth.
- Final Touches: Drizzle cooled ganache over frosted cake. Garnish with halved and crumbled Reese’s Peanut Butter Cups. Refrigerate for 30 minutes to set, then serve at room temperature for optimal flavor and texture.
Notes
- Chill Before Frosting: Allow cake layers to cool completely to prevent frosting from melting and ensure a smooth, professional finish.
- Prevent Dry Cake: Do not overmix batter or overbake, as this can lead to a dry, dense texture that ruins the cake’s moisture.
- Smooth Ganache Technique: Let chocolate mixture rest briefly after adding cream to create a silky, glossy chocolate drizzle without lumps.
- Room Temperature Ingredients: Use eggs, milk, and butter at room temperature for better integration and a more consistent cake batter.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 485
- Sugar: 58 g
- Sodium: 367 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg