Reese's Chocolate Peanut Butter Cake

chelsweets.com

Stacey Reilly

subheading: Moist Chocolate Cake Recipe:

2 cups all-purpose flour (260g)

2 cups granulated sugar (400g)

¾ cup unsweetened cocoa powder (75g)

2 tsp baking powder (8g)

1 ½ tsp baking soda (9g)

1 tsp fine salt (6g)

1 cup warm water (240g)

1 cup sour cream, room temperature (255g)

½ cup vegetable oil (110g)

2 large eggs, room temperature (112g)

2 tsp vanilla extract (8g)

1 tsp instant espresso or coffee - optional (1g)

subheading: Peanut Butter Buttercream Frosting:

1 ½ cups (3 sticks) unsalted butter, room temperature (339g)

1 cup creamy peanut butter (250g)

1 tsp vanilla extract (4g)

½ tsp fine salt (3g)

7 cups powdered sugar (904g or 2 lb. bag)

⅓ cup heavy cream, room temperature (80g)

subheading: Chocolate Ganache:

⅓ cup heavy cream (80g)

½ cup milk chocolate chips (85g)

subheading: Additional Cake Filling and Decoration:

1 cup peanut butter

2 cups chopped Reese's peanut butter cups

subheading: Recommended Tools:

8-inch cake pans

Spinning cake stand

10-inch greaseproof cake board

Large offset spatula

Bench Scraper

Electric hand mixer or stand mixer

Directions at chelsweets.com

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