Peanut Butter Chocolate Layer Cake

Step 1

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.2

Step 2

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

Step 3

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

Step 4

. Add the wet ingredients to the dry ingredients and beat until well combined.

Step 5

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Step 6

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

Step 7

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

Step 8

. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.

Step 9

. Add about half of the powdered sugar and mix until smooth.

Step 10

Add 3 tablespoons of water or milk and mix until smooth.

Step 11

Add remaining powdered sugar and mix until smooth.

Step 12

Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.13

Step 13

To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.Pl

Step 14

ce 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.Ad

Step 15

about half of the chopped Reese’s on top of the frosting and press into 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.Add the

Step 16

ext cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.Add rema

Step 17

ning half of the chopped Reese’s on top of the frosting and press into 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.Add the final

Step 18

ake layer to the top of the cake.Smooth out the

Step 19

frosting on the sides of the cake, creating a thin crumb coat.Add about 1 cu

Step 20

of frosting to the top of the cake and smooth into an even layer.Frost the cake

Step 21

using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.Use an offset spa

Step 22

ula to create the stripes around the cake. For guidance, see the video above starting at about 1:Set the cake asid

Step 23

and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl.Microwave the hea

Step 24

y whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.Use a squeeze bot

Step 25

le or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake.Allow the ganache

Step 26

to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.Refrigerate the cake

Step 27

ntil ready to serve. Serve at room temperature. Cake is best for 3-4 days.