Monday, August 29, 2011

Reese's Cup Chocolate Peanut Butter Cake

For you peanut butter and chocolate lovers out there...

The Cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled

1.  Place oven rack in center position and preheat oven to 350 degrees.  Grease and flour two 9" round cake pans.  Place a round of parchment paper or wax paper in the bottom of each pan.
2.  In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.  Set aside.
3.  In a mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy.  Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter.  Add the eggs and yolks one at a time, beating for one minute after each addition and scraping the down the sides of the bowl as needed.  Beat in the vanilla.  Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk;  add dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients).  Mix each addition only until it is blended into the batter.  Scrape down bowl and add the melted chocolate, folding it in with a spatula.  Divide the batter between the prepared cake pans.
4.  Bake for 26-30 minutes or until the cakes feel springy and start to pull away from the sides of the pans.  Transfer to wire racks to cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.  Invert and cool to room temperature right side up.

The Frosting
2 cups powdered sugar
2 cups peanut butter
10 Tbsp. butter, softened
1 1/2 tsp. vanilla
1/2 tsp. kosher salt
2/3 cup heavy cream

1.  In a mixer bowl, combine all but heavy cream and mix with paddle attachment on medium speed until creamy.  Scrape down bowl with spatula as you work.
2.  Slowly add cream and beat on high speed until mixture is light and smooth, adding a bit more powdered sugar if frosting is too thin.
3.  Frost cake and enjoy!

NOTE:  I used a package of mini Reese's cups when decorating the cake.  I found it helpful to refrigerate them, as my hands are always warm and tend to melt the chocolate.  After unwrapping, turn the cups upside down and carefully slice in half with a paring knife.  There were enough in the package to decorate the top and base, with a few leftover to dice up and sprinkle on top.

Source:  Annie's Eats


  1. THIS. This is why we are friends. :) (Well, maybe only one reason, but it's a good one!)

  2. Hahahahaha! Chocolate/PB passion is a bonding force! Is it bad that when I find out someone doesn't like choc/PB I kind of trust them less?!? ;)

  3. This looks so delicious! I am definitely trying this soon!