Easy Chocolate Peanut Butter Cake Recipe Uk

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese’s peanut butter cups! It’s rich, delicious and so fun!

While taking some photos yesterday of a cake, I was reminded of something that the hubs regularly tells me and demonstrates through fearful looks my way – I am one photo away from seriously injuring myself. One of the tables, counters or chairs I stand on to get just the right angle will one day not cooperate the way I want and I will fall and either break the camera I’m holding or some part of my body. It’s bound to happen.

I have a three step stool that I use all the time for overhead shots or something that’s at a more dramatic angle than I can achieve just by standing. Yesterday, I was standing on that stool taking photos and teetered and tottered a bit while stepping down from the top stair. Then I was in the kitchen taking some photos and didn’t feel like walking to the other room to grab the step stool so I grabbed a chair. I stood on the seat and started to sit back on the back rest to get the angle I wanted and suddenly realized I was starting to tip backwards. Luckily I realized it before it was too late and caught my balance. I was dangerously close to falling back into the wall and onto the dog bowl stand (with sharp corners).

Peanut Butter Cake

Who knew food blogging carried such job hazards?! Not to mention the extra calories that come along with it. 😉 I suppose it’s worth it when I share cakes like this one. I’m so in love with it!

The cake starts with moist, delicious layers of chocolate cake. I used my Easy Moist Chocolate Cake from a couple weeks ago in layered cake form. It truly is such a moist cake and so easy! You basically mix the dry ingredients, then wet ingredients, add them together, then add the hot water at the end. One of the quickest cake batters to make and hard to mess up.

Between the layers and covering the outside of the cake is a peanut butter frosting. On top of the frosting between the cake layers are also chopped Reese’s – every peanut butter and chocolate lovers favorite, am I right? They take the peanut butter flavor up a notch and I’m a fan.

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After the cake is covered with frosting, ganache is drizzled down the sides and covers the top. The stripe pattern on the sides of the frosting creates a neat ripple effect in the drizzled ganache. Then I added more Reese’s and frosting – for good measure. 🙂 The final cake is not only delicious, it’s SO fun! I was in love with the look of it! If you’d like to recreate the same thing, check out the video just above the recipe to watch what I did.

1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

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6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

12. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.

13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.

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14. Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.

15. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.

17. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.

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21. Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.

22. Use an offset spatula to create the stripes around the cake. For guidance, see the video above starting at about 1:40.

22. Set the cake aside and make the chocolate ganache (see my tips for making chocolate ganache). Put the chocolate chips in a heat proof bowl.

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23. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

24. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips for making a chocolate drip cake.

25. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.

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I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.”This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese’s peanut butter cups for a truly delectable cake!

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Talk about a chocolate lover’s dream, this Chocolate Peanut Butter Cake has it all with decadent, moist chocolate cake and delicious blend of two of my favorite flavors. This is a great cake to make in stages ahead of time, making it really easy for any occasion!

Stir in boiling water or hot coffee (batter will be very thin). pour batter into greased round cake pans with parchment paper liners at the bottom.

Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes then invert onto cooling racks to cool completely.

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Peanut Butter Filling: Add ⅓ of the peanut butter frosting on top of the first cake layer on the serving plate. Repeat, adding frosting between the remaining 3 cake layers.

Make Chocolate Frosting: Pour melted butter in a large mixing bowl and stir in cocoa powder. Add powdered sugar, milk, and vanilla and beat with electric mixers until smooth. Thicken or thin, as needed. Spread frosting evenly over the outside of the cake.

Decorate (optional) the top of the cake with piped swirls of chocolate frosting on top and mini Reese’s peanut butter cups, if desired.

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To Make Ahead: The baked cake and frostings can be made a day or two in advance. Wrap cakes tightly, and store frosting in an airtight container. Allow frosting to come to room temperature before using.

To Freeze: Allow cakes to cool completely, then cut in half horizontally and wrap each round inplastic wrap. Place in a freezer ziplock bag and freeze for up to 3 months. Freeze frosting in a freezer safe, air-tight container and allow to come to room temperature before using.

This Chocolate Peanut Butter Cake includes layers of chocolate cake and creamy peanut butter frosting, covered in a decadent chocolate frosting. Add some Reese's peanut butter cups for a truly delectable cake!

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To Freeze: Allow cakes to cool completely, then cut in half horizontally and wrap each round in plastic wrap. Place in a freezer ziplock bag and freeze for up to 3 months. Freeze frosting in a freezer safe, air-tight container and allow to come to room temperature before using.

One Layer Cake: Grease 9×13” pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool before frosting with a layer of peanut butter frosting. Refrigerate to harden the frosting, then add a layer of chocolate frosting, if desired.

Cupcakes: Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes. I think it’s fun to scoop a small piece of cake out of the center of each cupcake and pipe some peanut butter frosting in the center. Then frost the cupcakes with chocolate frosting and add a mini Reese’s cup on top.

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Bundt Cake: Properly grease and flour the pan and cook the chocolate cake for about 50-55 minutes.