Reese’s Chocolate Peanut Butter Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 3/4 cups Peanut butter, creamy
  • 2 cups Peanut butter cups

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 9 oz Semi-sweet chocolate
  • 2 cups Sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Drinks

  • 1 cup Coffee

• Dairy

  • 11 oz Butter, unsalted
  • 1 1/2 cup Milk
  • 1/2 cup Sour cream

Found on spicedblog.com

Description

Ingredients

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup milk
• ½ cup sour cream
• ¼ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup coffee, brewed
• 8 oz. (2 sticks) unsalted butter, room temperature
• 4 cups powdered sugar
• 1/3 cup milk
• 2 tsp vanilla extract
• 1¾ cups creamy peanut butter
• 2 cups peanut butter cups, chopped (for garnish)
• 9 oz. (1½ cups) semi-sweet chocolate, coarsely chopped
• 3 oz. (6 Tbsp) unsalted butter
• 3 Tbsp milk

Directions

• Preheat oven to 350°F.
• Grease and flour (2) 6”x3 round cake pans. Line bottom of pans with parchment paper. Set pans aside. (See note.)
• Using a countertop mixer, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
• In a separate bowl, whisk together the eggs, milk, sour cream, vegetable oil, vanilla and coffee.
• Add half of the liquid mixture to the dry ingredients; mix on low speed until just incorporated. Repeat with the remaining liquid mixture.
• Divide batter evenly into prepared cake pans.
• Bake at 350°F for 40-43 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
• Let cakes cool in the pans for about 20 minutes, then transfer to a cooling rack until completely cool. (Tip: Don’t forget to remove the parchment paper from the bottom of each layer.)
• Using a countertop mixer, cream the butter on medium speed for 2-3 minutes.
• Reduce speed to low and add the powdered sugar 1 cup at a time, mixing after each addition.
• Add milk, vanilla and peanut butter; beat on medium-high speed for 3 minutes, or until frosting is light and fluffy.
• Place the chopped chocolate and butter in a small saucepan over medium-low heat.
• Heat, stirring occasionally, until smooth.
• Remove from heat and stir in the milk until smooth.
• Let cool slightly before pouring over cake.
• Using a serrated knife, slice each of the cooled layers of cake into 2 even layers.
• Place one layer of cake on a large plate. Using an offset spatula, spread a thick layer of frosting on top of this layer. (Tip: Do not spread frosting all the way to the edge. Instead, leave about ½” border around the outer edge of each layer.)
• Place another layer of cake on top. Repeat until all layers have been used.
• Spread remaining frosting on sides and top of cake.
• Pour slightly-cooled chocolate topping over the top of the cake. (Tip: use a small spatula to push the melted chocolate to the edge so that it will drip down the sides slightly.)
• Garnish top of cake with chopped peanut butter cups before serving.