A few weeks ago I asked Ben what kind of cake he wanted and he told me he wanted a Reese's cake or Butterfinger cake. I'd never made anything like that, so I hit up Google for some ideas and recipes. This is what he decided on.
Reese's Cup Chocolate Peanut Butter Cake
Ingredients
For the cake:
- 2 c. flour
- 1/2 c. cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks unsalted butter at room temperature
- 1 1/2 c. sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla
- 1 cup buttermilk
- 4 oz. melted and cooled chocolate (I used semi-sweet chocolate chips)
For decorating
1 1/2 to 2 batches peanut butter icing
- 1 c. powdered sugar
- 1 c. peanut butter
- 5 tablespoons butter at room temperature
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/3 c. heavy cream
1/4 to 1/2 c. melted and cooled chocolate
Directions
For the cake, pre-heat your oven to 350 degrees. Butter and flour two 9 inch cake pans, and line the bottom of the pans with parchment paper.
In a medium bowl stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large stand mixer beat butter on medium until soft and creamy. Add sugar and beat for about two minutes until mixture is thoroughly blended. Add eggs and yolks one at a time, beating for one minute between each addition and scrape the sides of the bowl as needed between additions. Add vanilla. On low speed alternately add the dry ingredients and buttermilk. Add the dry ingredients in 3 additions and buttermilk in 2 additions, beginning and ending with flour mixture. Mix each addition only until blended. Scrape down the bowl and fold in cooled chocolate. Divide batter between prepared pans.
Bake for 26-30 minutes or until cakes are springy to the touch. Allow to cool on five minutes, then gently run a knife around the sides of the pan. Unmold them and remove the paper liners, then allow to cool right side up on cooling racks until they reach room temperature.
To prepare the icing, on medium speed mix confectioners sugar, peanut butter, butter, vanilla, and salt until creamy. Scape down the sides of the bowl as needed. Turn the mixer to high and slowly add the cream. Whip until light and smooth. Now you are ready to assemble your cake!
To assemble, place one layer of the cake flat side down on a cake plate and frost the top. Place the second layer flat side up on top. Frost the top first and then the sides. To decorate place halved peanut butter cups around the top and bottom of the cake. Put the melted chocolate in a sandwich bag, cut off a tiny bit of one corner, and you can write on top of the cake, or use the chocolate to drizzle over the top and sides.
This cake was a lot of work! It turned out really great though, so it was definitely worth it. The trick with this one is to be sure to allow the mixture to beat the appropriate amount of time between each step! Also, you need to scrape down the sides of your bowl regularly. Be sure to allow the melted chocolate you are using to decorate with, to cool properly or it will be really runny like mine was. I made two batches of icing, and had a lot more than I needed for this cake. If you have left over frosting you can either eat it immediately, or put it in the fridge or freezer. It tastes great on just about everything!
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