Chocolate Peanut Butter Cake

Now that I have finally graduated college I am planning on spending more time in my favorite room of the house, the kitchen. To start things off I decided to bake a cake for my dad for his birthday. I have had this recipe on my list of things to make for the longest time and was glad that I finally got the chance to make it. The cake baked up tall and beautiful and the frosting whipped up nicely.


The cake was rich and moist and the frosting was shockingly good. It tasted like a creamy smooth whipped peanut butter. It was quite perfect and accented the richness of the cake perfectly. The chopped Reese's between the layers added extra deliciousness to the cake and the halved Reese's around the edge created the perfect touch to the outside of the cake.


As soon as I delivered this cake to my Dad he wanted to cut right into it and try a piece. I am glad he offered so that I could taste to determine if I liked it and wanted to make it again or not. I think I would make it again just for the peanut butter frosting, that was my favorite part.


Reese’s Cup Chocolate Peanut Butter Cake
As seen on: Annie's Eats

Ingredients
For the cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
For decorating
1 ½ – 2 batches peanut butter frosting
Miniature Reese’s cups, halved and/or chopped

Directions
1. For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans. 4. Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
5. To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.