Chocolate Peanut Butter Reese's Layer Cake

I’ve been baking a lot of layer cakes lately, because in a few weeks I have the exciting job of baking my Grandma’s 80^th birthday cake. We are throwing her a surprise party and 40+ people are expected to come. 40. FOURTY. The nerves have already set in. I know that’s not really a whole lot of people, but I’m the type of person where three is a crowd. Doing things in front of large groups is not my forte. It gets ugly, we’re talking palms so sweaty they could solve all of the world’s drought problems, and even save a few thirsty children. At one of my piano recitals, I got maybe three measures into my piece before completely blanking. I literally had the music right in front of me, but at that point all of the little notes looked like Spanish (which I almost failed by the way). So, I just got up and walked back to my seat, leaving the piano keys drenched in my hand sweat for the next poor victim to slip up on. Luckily the actual baking of the cake will be taking place in my safe secluded kitchen and not in front of an audience.  But disaster is known to strike when it comes to me and layer cakes. I’ve had so many cakes fall apart on me I lost count, and others that I managed to keep together just looked like a 3 year old was given a box of cake mix and a whisk and told to “go for it!” Don’t even get me started on my Aunt’s birthday cake, a.k.a. The Leaning Tower of Pisa. But with much trial and error, I have come a long way. I now have a few successful layer cakes under my belt and have discovered how to keep my patience while putting them together. I am still trying to get a grip on a few frosting techniques, but with more practice I’m hoping I will get that part down too. So STAY TUNED because in a few weeks I’m hoping to display a cake that is as adorable and charming as my lovely 80 year old grandma :).

Alright on to this layer cake. I mentioned in my last post that I have really strong feelings for peanut butter. I crave it All. The. Time. I even have one of those paint-can-sized jars that Jif sells (which is a tad embarrassing). Every once in a while I get very STRONG cravings for the stuff which inevitably happened today. So yeah, this cake is jacked up on peanut butter. And it could quite possibly be the best thing that has ever happened to me. This masterpiece consists of chocolate cake, filled with both a dark chocolate spread and peanut butter frosting. Sprinkled in between each layer are chopped up Nutrageous Reese’s Bars which gives the cake the perfect bit of crunchy texture. The whole thing is frosted with peanut butter frosting and topped off with miniature Reese’s - definitely not a cake for the faint of heart. 
Cut a slice, pop it in the microwave, throw some ice cream on top and ohmygoodness I am melting.

Chocolate Peanut Butter Reese’s Layer Cake

Chocolate Cake Recipe

·         3 cups all-purpose flour

·         2 cup granulated sugar

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup Dutch-processed cocoa powder

·         4 ounces bittersweet chocolate, finely chopped

·         2 cups hot black coffee

·         1 1/4 cup mayonnaise

·         2 large eggs

·         4 teaspoons pure vanilla extract

·         Dark Chocolate Spread (I used Zoet)

·         3 nutrageous Reese’s candy bars, chopped

·         10 miniature Reese’s cups

Instructions 
       

1.       Grease and line 3 8-inch round pans and line with parchment paper.
2.    In a bowl, sift together the flour, sugar, baking soda and salt.

3.       In another bowl add the cocoa and chocolate.

4.       Pour the hot coffee over the cocoa mixture, whisking until smooth.

5.       Whisk in mayonnaise, egg, and vanilla.

6.       Stir mayonnaise mixture into flour mixture until combined.

7.       Evenly pour the batter into the prepared cake pans.

8.       Place all three cakes into the oven and bake until a tooth pick comes out with only a few moist crumbs, about 25 minutes.

Peanut Butter Dark Chocolate Frosting Recipe

·         1 cup creamy peanut butter

·         1 cup dark chocolate spread

·         2 cups confectioners’ sugar

·         10 tablespoons unsalted butter, softened

·         1 ½ teaspoons vanilla

·         2 cups confectioners’ sugar

·         1/2 cup heavy cream

Instructions

1.       In an electric mixer with the whisk attachment, beat peanut butter, dark chocolate spread, butter, and vanilla until creamy.

2.       On medium-low speed, add in confectioners’ sugar one cup at a time.

3.       Add the heavy cream and beat on high speed until the mixture is light and smooth.

Assembly

1.       After allowing the cake layers to cool, level the bottom layer and place on a cake stand or plate.

2.       Spread on a thin layer of dark chocolate spread.

3.       On top of this, spread about 1/3 cup of the peanut butter icing.

4.       Sprinkle with one of the chopped nutrageous Reese’s’ bars.

5.       Repeat with the next layer, and top it off with the last layer.

6.       Frost the outside of the cake with the peanut butter frosting.

7.       Microwave about ¼ cup of the dark chocolate spread and pour it over the top of the cake.

8.       Top the cake with miniature Reese’s cups, garnishing the cake however you’d like :)