https://www.cutoutandkeep.net/projects/reese-peanut-butter-chocolate-cake • Posted by Connie Z.
Deeply chocolatey layers of cake get hugged by peanut butter swiss meringue and coated in chocolate ganache. Fancy chocolate bubble shards and Reese candy decorate the top to finish.
Deeply chocolatey layers of cake get hugged by peanut butter swiss meringue and coated in chocolate ganache. Fancy chocolate bubble shards and Reese candy decorate the top to finish.
Reese Peanut Butter Chocolate Ganache *Prep one day before assembling* Chop both types of chocolate into small pieces and place in a bowl Heat cream until just simmering and pour it immediately over the chocolate Let sit for 1-2 mins, then stir gently with a fork until the chocolate and cream are smoothly blended together Stir in Reese spread and peanut butter until smooth, mixture will be thick Cover and refrigerate overnight
Dark Chocolate Cake Layers *Prep one day before assembling* Preheat the oven to 350˚ F, spray 3 8-inch round cake pans with oil In a medium bowl, combine the cocoa powder, espresso powder, and boiling water Whisk until smooth; set aside to cool slightly Whisk in the sour cream and vanilla and set aside In the bowl of an electric mixer, beat the butter on medium-high speed until smooth Gradually blend in the sugar and whip on medium-high speed until light and fluffy Blend in the eggs one at a time In a medium bowl, combine the flour, baking soda, and salt; whisk to blend Add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated. Divide the batter evenly between the prepared pans (I like to use ice cream scoops) Bake the cake layers for about 25-30 minutes or until a toothpick inserted in the center comes out clean Allow cake to completely, then wrap each cake in two layers of saran wrap and keep on counter (NOT FRIDGE)
Peanut Butter Swiss Meringue Buttercream Keep a pot of boiling water on the stovetop Whisk egg whites, sugar and salt in a bowl that you can fit on top of the pot (not IN the pot) Place bowl on top of pot over the boiling water and whisk vigorously until sugar is melted Transfer egg white mixture into a CLEAN AND OIL FREE mixing bowl Whip on low speed until slighty cooled, then increase speed and whip until stiff peaks form Gradually add in chunks of butter and whip until butter is incorporated and mixture is creamy in appearance Mix in peanut butter and scrape down the bowl to make sure that all peanut butter is incorporated
Dark Chocolate Ganache Glaze Chop chocolate into pieces and place in a bowl Heat cream until just simmering then pour over chocolate Let sit for 1-2 mins, then stir gently with a fork until the chocolate and cream are smoothly blended together