Decadent Reese’s Peanut Butter Chocolate Layer Cake
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Peanut Butter Frosting:
1 cup unsalted butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup heavy cream
For the Chocolate Ganache:
1 cup heavy cream
1 cup semisweet chocolate chips
For Decoration:
1 cup Reese’s Pieces
1 cup mini Reese’s Peanut Butter Cups, halved
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla to the flour mixture and beat on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, remove from the pans and cool completely on a wire rack.
To make the peanut butter frosting, beat the butter and peanut butter together in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth. Add heavy cream and beat on high speed until the frosting is light and fluffy.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting on top. Place the second cake layer on top of the frosting.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Decorate the top of the cake with Reese’s Pieces and halved mini Reese’s Peanut Butter Cups.
Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.
Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes
Kcal: 550 kcal | Servings: 12 servings
