Chocolate Cake with Peanut Butter Cup Overload
This chocolate cake is packed with peanut butter goodness and topped with candy bar bliss.
Servings: 12 slices
Ingredients
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
- ½ cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips
- Mini Reese’s peanut butter cups, for garnish
- Chopped peanut butter cups, for filling and topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is well combined. It will be thin.
- Pour the batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat peanut butter and butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and salt. Beat until fluffy.
- Place one cake layer on a serving plate. Spread frosting on top and sprinkle with chopped peanut butter cups.
- Top with the second cake layer and frost the top and sides of the cake.
- To make ganache, heat heavy cream until just simmering. Pour over chocolate chips and stir until smooth.
- Drizzle ganache over the cake and garnish with mini and chopped peanut butter cups.
- Chill slightly before serving for clean slices.