Reese’s Cake

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peanut butter cup cake

CAKE:
I used this eggless chocolate cake recipe from Epicurious, which yields two 9-inch round cakes.
FILLING:
8oz semi-sweet chocolate, roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese’s peanut butter cups, roughly chopped
Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it’s all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.
FROSTING:
1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar
Cream together the butter and peanut butter. Add the vanilla, then the sugar. I beat mine until it was pretty fluffy.
ASSEMBLY:
Place one 9-inch round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second 9-inch round on top. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.
Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.

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