Reese's Peanut Butter Chocolate Cake

So, I'm here to help you with your New Year's resolution.
You know...the one where you eat more cake in 2012.
You did make that resolution, right?
Because, more cake = more happiness. :0)
(I think I should put that on a T-shirt.)

This scrumptious cake was inspired by my daughter, when she sang me this little ditty:

A peanut sat on a railroad track,

His heart was all a-flutter.

The five-fifteen came rushing by--

Toot toot!

Peanut butter!

Which, of course, made me think of peanut butter frosting...

and how long it has been since I made some...

and how I love it so much that I could eat it by the spoonful...

which inspired me to make this cake.

Moist chocolate cake,
creamy peanut butter frosting,
chunks of Reese's peanut butter cups,
all covered with chocolate/peanut butter ganache...

It's like a party in your mouth!

Reese's Peanut Butter Chocolate Cake

by Bird On A Cake

Ingredients

Chocolate Cake

1 cup boiling water
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 cup oil
1 teaspoon vanilla extract

Peanut Butter Frosting

1 cup salted butter (softened)
2 cups creamy peanut butter
4 cups confectioners' sugar
approx. 1/3 cup milk

Chocolate Peanut Butter Ganache

adapted from Smitten Kitchen

1 cup semi-sweet chocolate chips
4 tablespoons peanut butter
1 cup heavy cream
4 tablespoons light corn syrup
1 teaspoon vanilla extract

Instructions

Chocolate Cake

Heat oven to 350 degrees. Line the bottoms of three 8 inch round cake pans with wax paper; grease the sides of the pans. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Frosting

In a medium bowl, beat the butter and peanut butter with an electric mixer until creamy. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Chocolate Peanut Butter Ganache

Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.

Assembling your cake:

You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Level your cake layers and place one on a cake stand. Spread peanut butter frosting on the first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the cake top with your remaining 12 Reese's minis.