Ingredients
- Chocolate Cake
- 1 c. boiling water
- 2 c. sugar
- 1 3/4 c. flour
- 3/4 c. cocoa powder
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 2 eggs
- 1 c. buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
- 1/2 c. oil
- 1 t. vanilla
- Peanut Butter Buttercream
- 1 c. salted butter, softened
- 2 c. creamy peanut butter
- 4 c. confectioner's sugar
- approx. 1/3 c. milk
- Chocolate Peanut Butter Ganache
- adapted from Smitten Kitchen
- 1 c. semi-sweet chocolate chips
- 4 T. peanut butter
- 4 T. light corn syrup
- 1 c. heavy cream
- 1 t. vanilla
Preparation
Step 1
Chocolate Cake
Heat oven to 350 degrees and line three 8 inch cake pans with wax paper. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 18-22 minutes (until toothpick inserted in center comes out clean).
Peanut Butter Buttercream
In a medium bowl, beat the butter and peanut butter with an electric mixer. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.
Chocolate Peanut Butter Ganache
Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.
Assembling your cake:
You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Spread peanut butter frosting on your first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the top with your remaining 12 Reese's minis.