Peanut Butter Chocolate Layer Cake
A rich and moist chocolate cake layered with creamy peanut butter frosting and glossy ganache, topped with Reese's candy for added flavor and crunch.
Ingredients
For the Chocolate Cake
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk room temperature
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs room temperature
- 1 cup hot water
For the Peanut Butter Frosting
- 2 cups unsalted butter room temperature
- 1 1/4 cups peanut butter
- 9 cups powdered sugar
- 6-7 tbsp water or milk for adjusting texture
- Pinch salt
- 6 Reese’s, chopped for folding into frosting
For the Ganache
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream heated
For Decoration
- 8 Reese’s, cut in half for topping
- Crumbled Reese’s for garnish
Instructions
Make the Chocolate Cake Batter
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until the cocoa looks evenly dispersed.
- Add the milk, vegetable oil, vanilla, and eggs, and whisk until the batter is smooth and glossy.
Add Hot Water
- Pour in the hot water and whisk just until combined. The batter will look thinner, resembling a loose brownie batter.
Bake the Cake Layers
- Divide the batter evenly between your cake pans and bake until the tops look set and a toothpick comes out with moist crumbs.
- Let the layers cool in their pans briefly, then turn out to cool completely.
Make the Peanut Butter Frosting
- Beat the room-temperature butter until it looks lighter and creamy.
- Add the peanut butter and pinch of salt and beat until fully smooth and uniform.
- Gradually mix in the powdered sugar.
- Add water or milk a little at a time until frosting is thick enough to hold layers but soft enough to spread.
Fold in Chopped Reese's
- Stir the chopped Reese’s in by hand so you don’t pulverize them.
Assemble the Layers
- Place one cake layer on your serving plate. Spread a generous layer of frosting over the top, then add a second layer and repeat.
- Place the final cake layer on top.
Frost the Outside
- Cover the top and sides with remaining frosting.
Make the Ganache
- Place the chocolate chips in a bowl. Heat the heavy cream until hot, then pour it over the chips.
- Let it sit briefly, then stir until smooth and shiny.
Drip and Decorate
- Spoon the ganache over the top and create drips. Top with Reese’s halves and crumbled Reese’s.
- Let the ganache set before slicing.
Notes
Use truly room-temp butter for better frosting. Cool layers completely before frosting. Thin the frosting slowly until it spreads easily.