Chocolate Peanut Butter Cake
BY: ANDREA ALDEN
Once again Halloween was very quiet and we had tons of candy left over. What better way to do with all that chocolate than to bake a chocolate peanut butter cake with Reese Peanut Butter Cups? This moist and rich cake is frosted with light, airy layers of peanut butter frosting, which I sprinkled with chopped peanut butter cups and topped with creamy ganache. After the big turkey dinner, this dessert was a bit too much, but you can never lay it on too thick when it comes to dessert!
INGREDIENTS
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup of water
- 1 cup buttermilk, at room temperature
- 1/2 cup melted coconut oil
- 1 tbsp vanilla
- 12 peanut butter cups, chopped
- 1 cup Reese's Chips/Chocolate Chips (optional)
Peanut butter icing
- 1 1/2 cups peanut butter
- 1/2 cup butter at room temperature
- 1 pack (250 g) of cream cheese
- 1/2 cup smoked cream
- 1 tsp vanilla
- 2 1/4 cups powdered sugar
Chocolate ganache
- 85 g dark chocolate, chopped
- 85g milk chocolate, chopped
- 1/2 cup smoked cream
- 1 tbsp butter
PREPARATION
- Preheat the grill to 176°C. This recipe uses the indirect grilling method.
- Bream two 22 cm diameter baking tins with butter and then sprinkle with cocoa powder. Alternatively, spray with non-stick spray, then line the tins with baking paper and spray again. Set aside.
- Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a container. In a second bowl, stir together eggs, water, espresso powder, buttermilk, coconut oil and vanilla.
- Slowly pour the egg mixture into the flour mixture and stir with a stand mixer or hand mixer. When everything is mixed in, turn the mixer to medium speed and mix for 2 minutes. Now add the optional chocolate or Reese's chips.
- Distribute the dough evenly between the two prepared baking tins and drop them onto the worktop several times from a height of around 2 cm. This dissolves all the air bubbles in the dough so that it doesn't break when you take it out of the mold. Bake over indirect heat for 35 minutes, rotating halfway through the baking time. When nothing sticks to the toothpick, remove from the grill and let the cakes cool to room temperature on a rack before removing them from the pan. Then place the cake batters in the fridge or freezer to cool further while you prepare the frosting and ganache.
- To make the icing, mix the peanut butter, butter and cream cheese with a hand mixer until the mixture becomes fluffy. Add the smoked cream, vanilla and powdered sugar. Continue beating until fluffy. If the cake batter is ice cold or even frozen, halve the frosting. Place the bottom cake layer on a cake plate. Spread half of the icing on the first cake layer. Repeat with the second cake layer. Place in the fridge to set.
- To make the ganache, place the chopped chocolate in a heatproof bowl. Heat smoked cream and butter in a saucepan until the cream steams. Pour the steaming cream over the chocolate and let it rest for 5 minutes. Stir until the chocolate is completely melted and glossy.
- Pour the ganache on top of the glazed cake and let it run down the sides as desired. Sprinkle the cake with chopped peanut butter cups and Reese's pieces.
- Serve and make friends, family, the birthday child, peanut butter fans and chocoholics happy.
After a good meal, it's not hard to share the chocolate peanut butter cake with Reese Peanut Butter Cups. This rich, dark cake has a light smoky flavor from the grill and smoked cream that contrasts beautifully with the sweet chocolate and salty peanut butter. This meant I could easily use up all the candy we didn't give away on Halloween and use it to create a Thanksgiving treat that looked as delicious as it tasted. What dessert do you make with your favorite Halloween candy?
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