Peanut Butter (and Chocolate) Layer Cake

peanut butter cake w/ chocolate peanut butter ganache & chocolate buttercream frosting



2 cups packed light brown sugar

½ cup vegetable oil

½ cup sugar free applesauce

1 cup peanut butter

2 eggs

2 teaspoons lemon juice

1 teaspoon vanilla

2 ½ cups all-purpose flour

1 teaspoon baking soda

Pinch salt

1 ½ cups milk

1. Preheat oven to 350 degrees F
2. Grease two, 8” cake pans then line them with parchment paper, grease again, then flour them
3. On low-speed beat the brown sugar, applesauce, oil and peanut butter together until combined
4. Beat in eggs one at a time, then vanilla and lemon juice
5. a separate bowl whisk flour, baking soda, and salt together
6. Alternate adding flour mixture and milk to the brown sugar mixture, starting and ending with the flour, beat until well combined and smooth
7. Divide evenly between the pans and bake for 40 minutes, or until a toothpick inserted in the middle comes out clean
8. Cool in the pan for 10 minutes, then turn out onto wire racks to finish cooling


Chocolate Peanut Butter Ganache

4 oz semi sweet baking chocolate, chopped

12 mini Reese’s Cups, chopped

½ cup heavy cream

½ teaspoon vanilla

1. Combine chocolate and Reese’s Cups
2. Combine cream and vanilla in a small saucepan over medium heat to simmer for 3-5 minutes
3. Add in chocolate and Reese’s and stir until smoothed and melted
4. Remove from heat and cool completely


Chocolate Buttercream

1 cup unsalted butter, softened

3 ½ cups powdered sugar

½ cup cocoa powder

½ teaspoon salt

2 teaspoons vanilla

4 tablespoons milk or heavy cream

1. Cream butter
2. Whisk 3 cups powdered sugar and cocoa powder together
3. With a mixer on low-speed gradually add powdered sugar/ cocoa to the creamed butter until combined
4. Increase speed to medium and add vanilla, salt and milk, beat until combined
5. Add remaining powdered sugar and beat for 3 minutes until combined & smooth


To Put It Together

1. Trim the domes off the cake tops so your cake will be flat
2. Spread the cooled ganache to about  ¼” of the edge of one of the cakes
3. Place the other cake on top (trimmed side down) then stick it in the fridge to chill for 30ish minutes
4. Spread a thin coat of the chocolate buttercream frosting all over the cake, put it back in the fridge to chill again
5. Cover with remaining  frosting and “decorate” with more chopped Reese’s to hide any imperfections in your frosting technique.

posted 6/27/14


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