Peanut Butter Cup Cake | Sugar for Breakfast: Peanut Butter Cup Cake

Saturday, September 29, 2012

Peanut Butter Cup Cake

Let's just take a moment and take in the photo of this glorious little cake.
Chocolate cake.
Peanut butter frosting.
Milk chocolate ganache.
Peanut butter cups.
I was recently dinking around in the kitchen when my cousin requested a Reese's Peanut Butter Cup cake. This is a version of what I came up with. Originally I made a two-layer 8 inch round cake. This, on the other hand is a "personal" sized 6 inch single-layer cake I made for one of my BFF's birthday.
The cake is super simple to whip together. You can make the cake from scratch, or use a box, whichever you have the time for.
When I made the little 6 inch cake, I made two (I had to keep one to taste test after all) and I used a boxed chocolate cake mix. But you cannot tell it when you bite into it!
I also made the ganache a little thicker than I normally would so it would stay thick as it ran over the edges a little, does that make sense?

Chocolate Cake (from a box)

1-18oz box chocolate cake mix
1 cup water
1/3 cup oil
3 eggs
1 package instant chocolate pudding mix (unprepared)
1 cup sour cream

Preheat oven to 350°
Grease and flour 2-6 inch cake pans (or 2-8 inch pans)

Combine all ingredients and mix well.
Batter will have a pudding-like texture to it (obviously).
Bake for 30 minutes, or until center is no longer jiggly.
Invert onto a cooling rack; let cool.

Peanut Butter Frosting

1 cup peanut butter
1/2 cup butter, softened
3 tablespoons milk
2-3 cups powdered sugar

Cream peanut butter and butter.
Add two cups powdered sugar and milk.
Mix with an electric mixer for a few minutes until fluffy.
Add more powdered sugar to reach desired consistency; or until it can hold a peak.

Milk Chocolate Ganache

1/2 cup heavy whipping cream
1 cup milk chocolate chips

Bring heavy cream to a rapid boil.
Pour over chocolate chips.
Mix until smooth.
Let set and cool until spreadable, but no longer hot.


12 chopped Reese's Peanut Butter Cups

Frost the cake with the peanut butter frosting.
You can make a two-layer cake, or two single-layer; whichever you prefer!
Pour chocolate ganache over the top, spread with the back of a spoon to even it out.
I put some ganache in the spoon and let it drip down the sides a little.
Top with chopped peanut butter cups!

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