A combination of flavors that is undeniably hard to beat is chocolate and peanut butter, and this cake definitely brings the two favorites together to create one stunning treat. Moist chocolate cake is covered with a creamy rich peanut butter frosting and layered with chopped Reese’s peanut butter cups, then topped with a dark chocolate gananche. A sweet tooth’s dream come true.

I finally broke down and treated myself to some 6″ x 3″ cake pans. I had been wanting some for a while, and I guess I just needed a good excuse. If you have not tried Fat Daddio’s bakeware, I strongly recommend it! High quality and very reasonable prices.

Any cake whether it is made from scratch or from a box, can be baked in any size pan, assuming you have enough batter. Below is a chart I have assembled that lists some common pan sizes, the amount of batter you need to fill them, the recommended baking temperature and time. I find it rather handy. There is a link below the chart if you would like to print it out for future reference.

Printable PDF of chart: Layer Cake Baking Times & Temps

Print

Chocolate & Peanut Butter Cake

A combination of flavors that is undeniably hard to beat is chocolate and peanut butter, and this cake definitely brings the two favorites together to create one stunning treat. Moist chocolate cake is covered with a creamy rich peanut butter frosting and layered with chopped Reese’s peanut butter cups, then topped with a dark chocolate gananche. A sweet tooth’s dream come true.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Ingredients

Cake

• 2 cups all-purpose flour
• 2½ cups sugar
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup Greek yogurt
• 1½ cups water
• 2 tablespoons white vinegar
• 1 teaspoon vanilla extract
• 2 eggs

Peanut Butter Frosting

• 2 cups creamy peanut butter
• 4 cups confectioners sugar
• 1 cup unsalted butter
• 2 Tablespoons vanilla extract
• ¾ teaspoon salt
• ½ cup heavy whipping cream
• 1½ - 2 cups chopped Reese’s Peanut Butter cups filling and garnish

Chocolate Ganache

• 2 cups dark chocolate chips
• 1 cup heavy whipping cream
• 1½ teaspoons instant Espresso coffee

Instructions

Chocolate Cake

• Heat oven to 350°F.
• Grease cake pans with butter or spray (no need for flour with this recipe). Line the bottom of the pan with a parchment paper and lightly grease the paper.
• In the bowl of a stand mixer, whisk together all dry ingredients.
• On low-speed, add the oil and yogurt, mix to combine.
• Slowly add water, vinegar, and vanilla.
• Add the eggs one at a time. Increase to medium speed and beat mixture until completely combined about two minutes, scraping the sides of the bowl occasionally.
• Divide evenly among pans.
• Bake for the recommended time for the pan size you are using (see chart above). Cakes are done when the center springs back when lightly touched. You can also test your cakes by inserting a tooth pick in the center.
• Let the cakes cool in their pans for about 20 minutes before removing them. Place on a wire rack to completely cool.

Peanut Butter Frosting

• Cream together peanut butter, butter and powdered sugar using the paddle attachment of a stand mixer.
• Add salt and vanilla.
• Slowly add whipping cream.
• Mix on medium-high speed for 3 – 4 minutes or until frosting is light a fluffy.
• Assemble
• Level the cakes with a sharp knife and cut into more layers if desired (I cut each layer in half to create four).
• Place a small dollop of frosting on the center of a cake round or plate (this will prevent the cake from sliding).
• Place first layer on cake, spread with an even coat of frosting. Sprinkle evenly with chopped Reese’s cups. Add next layer and repeat.
• Frost the top and sides of the cake. Allow frosting to set up for several hours before adding the ganache.

Ganache Topping

• Place chocolate chips in a medium-sized mixing bowl.
• Heat cream just to the point of boiling either on the stove or in the microwave. Pour hot cream over chips and allow to stand for several minutes. Using a whisk slowly stir cream and chips. The heat of the cream will melt the chips.
• Mix until completely smooth.
• Add espresso powder and mix well.
• Allow to stand. Ganache will thicken as it cools.

Finishing Touches

• Let the ganache cool until it starts to thicken but still pour-able. Pour on to center of cake. Using a small spatula spread the ganache evenly towards the edges of the cake allowing some to flow down.
• Add more chopped peanut butter cups on top and drizzle with ganache.
• Allow cake to set up several hours before cutting.
• Keep uneaten cake in the refrigerator.

Notes

While I really enjoy making my own cake from scratch, you could most certainly use a boxed cake mix in the interest of time. I usually like to bake my cakes the day before I assemble them. Once they are completely cool, I wrap them in plastic wrap and hold until I am ready to put it all together. This really makes the project much easier than doing everything at once.

Cake recipe adapted from the Smitten Kitchen. Frosting recipe courtesy Smells Like Home.

Peanut butter and chocolate, or is it chocolate and peanut butter, either way, these two flavors are a perfect fit.  I don’t know if it was an accident, or a well planned creation, but this duo of decadent delights has become a favorite of many.

Probably the best known example of this flavor combination is the Reese’s peanut putter cup. In 1928 H.B.Reese, a former dairy farmer turned shipping foreman for Milton S. Hershey, created the candy in the basement of his home in Hershey, Pennsylvania. The unique candy bar became an almost overnight success. The chocolate marvels were manufactured and sold by the H.B.Reese Candy Co. until Reese’s death in 1956. The Hershey company purchased the rights to the popular treat for the tidy sum of $23.5 million dollars in 1963.

Print

Peanut Butter Cake w/ Chocolate Frosting

Two great flavors that go perfectly together. Moist peanut butter cake covered in a blanket of rich chocolate frosting. Amazing

Course Cakes, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Author Christoph

Ingredients

Cake

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp. salt
• ¾ cup butter, softened
• 2 cups sugar
• 5 eggs
• 1 cup creamy peanut butter
• 1 tsp. vanilla extract
• 1 cup buttermilk

Chocolate frosting

• 2/3 cup whole milk
• 3 large egg yolks
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1 1/3 cups confectioners sugar
• 1 teaspoon vanilla
• 3 sticks, 1½ cups unsalted butter, cut into tablespoon pieces and softened
• 8 oz milk chocolate, melted and cooled
• 2 oz unsweetened chocolate, melted and cooled

Instructions

Cake

• Heat oven to 350° F. Grease and flour three 9″ cake pans.
• Cream butter and sugar in large bowl with a mixer. Add eggs one at a time, beating after each. Mix in peanut butter and vanilla.
• Sift together flour, baking soda, and salt.
• Alternately add flour mixture and buttermilk beating on low-speed until well blended.
• Divide batter into pans and bake for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake pans to cool 10 minutes before attempting to remove.
• Cool completely before frosting.

Frosting

• Heat milk in a 1½ quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking.
• Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl.
• Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
• Add vanilla and remaining cup confectioners sugar to custard and beat at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth.
• Add chocolates and beat to a creamy consistency.

I made this cake with a peanut butter crown for my partner and best friend of more than 10 years Kelly, who gets to be “King for a day”  in honor of his birthday.