Decadent Chocolate Peanut Butter Cake with Reese’s

This cake is not for the faint of heart and quite possibly is the most decadent and rich cake I’ve ever made.  It’s actually the birthday cake that I made for my Dad back in November.  He requested a chocolate peanut butter cake, and boy did this one deliver!  I mean, how could it not be love at first bite?!

Any cake with chocolate ganache tempting you as it drips down the sides ever so delicately is always delicious in my book.  The addition of actual Reese’s cups just sends this one right over the edge into chocolatey, peanut buttery perfection!

Also, chocolate cakes made with a cup of boiling water are always super moist.  This one is no different.  I really think that step gives the cake a great texture.

If you have a Reese’s lover in your life, you simply MUST try this.  In fact...it would make for a wonderful Valentine’s Day dessert!

Aren’t they just the cutest?!

Decadent Chocolate Peanut Butter Cake with Reese’s

Adapted from:  Life, Love and Sugar

INGREDIENTS:

CHOCOLATE CAKE:
1  3/4 cup all purpose flour
2 cups sugar
3/4 cup cocoa
2  1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
1  1/2 tsp vanilla extract
2 large eggs
1 cup boiling water

PEANUT BUTTER FROSTING:
2 cups salted butter, room temperature
1  1/4 cup creamy peanut butter
9 cups powdered sugar
6–7 Tbsp milk
6 Reese’s, chopped

CHOCOLATE GANACHE AND TOPPING:
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
8 Reese’s, cut in half
Additional Reese’s, crumbled

INSTRUCTIONS:
Preheat oven to 350°F and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

In the bowl of a stand mixer with paddle attachment, add the flour, sugar, cocoa, baking soda, baking powder and salt and combine. Set aside.

Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and  whisk together.

With mixer on low speed, slowly add the wet ingredients to the dry ingredients and mix until combined.

Next, slowly (and carefully!) add the hot water to the batter and mix on low speed. Scrape down the sides of the bowl as needed.

Divide the batter evenly between the three prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

Remove cakes from oven and allow to cool for 10 minutes, then remove to a cooling rack.

FROSTING:

To make the frosting, combine the butter and peanut butter in the bowl of a stand mixer and mix on medium speed until smooth and creamy.

Slowly add half of the powdered sugar, followed by 3 tablespoons of milk and mix until smooth.

Add remaining powdered sugar and continue to mix on low speed.  Add remaining milk, 1 tablespoon at the time, until desired consistency is reached.

TO ASSEMBLE:

Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.

Add about half of the chopped Reese’s on top of the frosting.  Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.

Repeat with the second cake layer.

Add the final cake layer to the top of the cake, frosting the top and sides.

Now, set the cake aside and make the chocolate ganache.

GANACHE:

Put the chocolate chips in a heat proof bowl.

In a small saucepan, heat the heavy whipping cream over medium-high heat until it JUST begins to boil.

Pour cream over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake with the remaining ganache and smooth it with an offset spatula.

Allow the ganache to firm a bit, about 10 minutes, then decorate the top as desired using the remaining frosting, halved Reese’s, and Reese’s crumbles.

Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.