Sunday, May 25, 2008

Layered Reece's Peanut Butter Cake

When I saw this recipe on one of my favorite food blogs, The Picky Palate, I knew I simply had to make it. There are very few people in my life who do not absolutely LOVE Reece's Peanut Butter Cups which made this cake an absolute necessity for me to try out. Don’t let the recipe list fool you, it’s got lots of ingredients and steps, but is not difficult at all!

4 T unsalted butter

1 cup all purpose flour

1/4 t baking soda

1/4 t baking powder

1/4 t salt

1/2 cup tightly packed brown sugar

½ cup creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 t pure vanilla extract

1/2 cup chocolate chips

8 oz softened cream cheese

½ cup powdered sugar

¼ cup creamy peanut butter

2 packages Reece's Peanut Butter Cups, chopped

Chocolate Ganache:
1 cup semisweet chocolate chips

¾ cup heavy cream

2 T unsalted butter

Cake: Preheat oven to 325 degrees. Grease two 9 inch round pans. Combine flour, baking powder, baking soda, and salt. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter and chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. Let cool completely.

Filling: Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.

Ganache: Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream and butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

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