Peanut Butter Cup Chocolate Cake

Yes, this is a cake! I was in inspired by Bakerella’s Peanut Butter Cup Cake, but I used a different chocolate cake and chocolate frosting recipe that my mom said is the absolute best (and she was right!). I made this for a potluck at Kramer’s office and I’ve even been commissioned to make another one for one of his co-worker’s birthdays! This cake is impressive and delicious! I didn’t get to take any pictures of it cut since it had to go into work with Kramer, but don’t worry; I’ll be making this again soon, no doubt about it! What other candies do you think would go well on a cake? Maybe I’ll cover one in Reeses Pieces or chopped up Hershey’s Kisses next time! Recipe after the jump.


Peanut Butter Cup Chocolate Cake
I actually had to buy a Venti black coffee from Starbucks since I don’t have a coffee maker! It was well worth it.

Peanut Butter Cup Chocolate Cake
Combine the buttermilk, oil, eggs, and vanilla in a separate bowl and set aside.

Peanut Butter Cup Chocolate Cake
And combine the flour, sugar, cocoa, baking soda, baking powder, and salt and mix thoroughly.

Peanut Butter Cup Chocolate Cake
Slowly add the wet ingredients to the dry ingredients and mix until just moistened.

Peanut Butter Cup Chocolate Cake
Slowly add your coffee to the cake batter and mix well.

Peanut Butter Cup Chocolate Cake
Before you pour your batter into your cake pans, I’m going to teach you what to do to make sure that your cakes come out of the pan effortlessly and in one piece! First, get a cutting board, then place a sheet of parchment paper on top, and then your cake pan on top of that. Run a serrated knife around the cake pan to create a liner that will fit perfectly into the pan.

Peanut Butter Cup Chocolate Cake
Just pop it right out!

Peanut Butter Cup Chocolate Cake
Then spray it with a little pam, and you’re done! When the cakes are down, you can just turn them upside down (you might have to run a knife around the edges) and the cake will fall right out.

Peanut Butter Cup Chocolate Cake
Bake for 35-40 minutes in a 350 degree F oven. Make sure that you let the cakes cool COMPLETELY before removing them! They’re very moist and will fall apart if you don’t let them cool all the way after they’ve cooked.

Peanut Butter Cup Chocolate Cake
While the cakes are baking, make your frosting!

Peanut Butter Cup Chocolate Cake
Start by melting your chocolate in a double-boiler or a makeshift double-boiler, like the one I made.

Peanut Butter Cup Chocolate Cake
Beat your butter while the chocolate melts.

Peanut Butter Cup Chocolate Cake
Add the vanilla and egg yolks to the butter and beat again.

Peanut Butter Cup Chocolate Cake
Make sure you stir the chocolate while it melts.

Peanut Butter Cup Chocolate Cake
When it’s finished, remove from heat and allow it to cool a bit.

Peanut Butter Cup Chocolate Cake
Dissolve your instant coffee in 2 teaspoons of hot water.

Peanut Butter Cup Chocolate Cake
Add your powdered sugar, chocolate, and coffee to the butter mixture and beat until everything is incorporated.

Peanut Butter Cup Chocolate Cake
When everything’s cooled and ready, you can start frosting your cake!

Peanut Butter Cup Chocolate Cake
Chop up your reeses!

Peanut Butter Cup Chocolate Cake
I added some chopped peanut butter cups in between the layers on top of the frosting.

Peanut Butter Cup Chocolate CakePeanut Butter Cup Chocolate CakePeanut Butter Cup Chocolate Cake
When your layers are assembled, frost the whole cake.

Peanut Butter Cup Chocolate Cake
Then start adding your chopped up peanut butter cups.

Peanut Butter Cup Chocolate CakePeanut Butter Cup Chocolate Cake
I need to make this again so I can have a piece of it! Kramer said it was all the rave at the office, though, so I know it was delicious!

Peanut Butter Cup Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 slices
 
Ingredients
For the Cake:
  • 1¾ cups all-purpose flour, plus more for pans (or you can use Pam and parchment paper, like I did - I think it works better)
  • 2 cups sugar
  • ¾ cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 26 oz. peanut butter cups, chopped
  • Chocolate Frosting, recipe follows
For the Chocolate Frosting:
  • 6 ounces good semisweet chocolate
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder
  • 2 teaspoons water
Instructions
For the Cake:
  1. Preheat the oven to 350 degrees F. Butter and/or line 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  5. Chop up your peanut butter cups and stick them all over the cake!
For the Frosting:
  1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.
  3. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
  4. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Adapted From
The Barefoot Contessa at Home 2006

 

32 Responses

  1. Leslie says:

    YOU ARE GOD.

  2. Ingrid says:

    Hi~
    I made this cake when Bakerella first posted it. It was a Father’s Day “gift”. The cake was good but the frosting she used was not so good. It was oily and separated. My peanut butter cups did not stick so well. Yours came out GREAT! I’d been think of giving it another try. I’ll have to try your recipes.
    In the frosting you used raw egg yolks….this may be a dumb question but is that okay?
    ~Ingrid
    oh, I made two more recipes from your blog. One of them is in the oven baking up as I type. The other I have to finish typing up the post.

  3. Jeannie says:

    That looks absolutely delicious! I can’t wait to make it myself. Thank you so much for the recipe! :)

  4. thecrepesofwrath says:

    I’ve used raw eggs in ice cream and frosting before. I think it’s okay; I’ve never gotten sick! I’ve never been one to question the use of raw food…I kind of figure that the food has to be bad in the first place before you eat it, you know? People eat raw fish all the time! Everyone in my boyfriend’s office loved it and I didn’t hear any complaints!

  5. Patti says:

    OMG! I’m so making this cake for my sister’s 18th birthday! She loves peanut butter cups! I have a question though: How much peanut butter cups did you actually use? I didn’t see it noted in your recipe. Thanks for sharing! ^_^

  6. Ingrid says:

    I”ll be quite honest, the kids and I lick the bowl and beaters after we’ve finished baking something. So, we’re not really squemish but I did want to double check! Usually the issue with using raw eggs is that you can’t leave the cake out sitting. With your cake I don’t see it being left out uneaten for more than it takes to slice and plate the whole thing!
    Thanks for answering my question!
    ~ingrid

  7. thecrepesofwrath says:

    Patti – Agh sorry! haha. I used 3 13 oz. bags…so 39 oz. all together. But mine was a 3 layer cake (I doubled the recipe), so if you use the original recipe you’ll probably only need 2 bags. I have to admit that I definitely ate more than a few while I was working, though! haha
    Ingrid – Thanks for looking that up! Now I know! Maybe I shouldn’t just blindly follow recipes…hahah.

  8. Barbara says:

    I have a question if I may, why the instant coffee, wouldn’t it give it a coffee taste rather than pure chocolate?

  9. Beth says:

    I can’t believe you didn’t even get to try it!! It’s sooo delicious looking.

  10. culinarycory says:

    This cake looks amazing and soooooooo rich. I can’t wait to make it.

  11. Sandy says:

    This cake looks amazing. Too good, in fact, to make UNLESS you are going to send it out of the house for someone else to eat!! :)

  12. Paris says:

    This cake looks incredible!! I wanted to try it right away, but my mother would not let me because she was afraid that my brother and I would eat it all!!! You know us 12 year olds, we love our cake!!

  13. thecrepesofwrath says:

    Barbara – it gives it a little less sweet taste, a bit like mocha…it was delicious either way!

  14. pickyeatings says:

    This is my new favorite cake concept!

  15. Rindy R says:

    That cake looks like goodness, rolled in greatness, dipped in love! I want a slice NOW!!! That was one lucky office – I bet the guy that brought in donuts that morning felt like an idiot!

  16. Tarah says:

    Omg…. look at all that… I think I just died from happiness…

  17. Hillary says:

    Wow…that looks like one indulgent delicious cake! Love the idea for the outside decoration. It looks like a pile of peanut butter cups!

  18. Megan says:

    this has got to be the coolest looking cake i’ve ever seen. i would kill to dig into a piece of that!!

  19. Rhonda says:

    Made this for my husband’s birthday yesterday.
    Delicious, but just too, too, too rich for me. I will make the basic chocolate cake again, though. Plain, no frosting, just the way I like it.
    pics of the finished product here:
    http://anamomda.livejournal.com/283662.html

  20. Joanna says:

    wow i think i’m in love. this cake looks so decadent, i get a toothache just by looking at it. that’s what i want in a cake, though haha

  21. jenn says:

    that looks soo good! Does it matter if I use a 9in cake pan instead of a 8 inch?

  22. thecrepesofwrath says:

    Jenn – No way! The cakes might be a tad bit thinner, but not by much.

  23. [...] heavy, and stomach-expandingly scrumptious. I used the Ultimate Chocolate Cake recipe featured on this site which is a Barefoot Contessa recipe, and I used the fudge icing from [...]

  24. Ourania says:

    Oh God someone shoot me now ;_; That looks entirely too good :(

  25. kellypea says:

    Whoa. That is one amazing cake.

  26. Linda says:

    That is one super duper cake, I may well pass out if I had a slice!!!!!!:) I really want to make it though!!!!

  27. N says:

    Can I use anything other than coffee?

  28. kimftw says:

    This is, hands down, the greatest cake… of all time.
    Seriously, the buttermilk cake is so delicious and moist, and the frosting! It’s incredible, so fluffy! Then, of course, adding those peanut butter cups.
    I mean, it should really be illegal, it’s like crack.
    On Easter, I made it for a bunch of thru hikers who came off the Appalachian Trail and none of them could move out of their chairs for over an hour. They all told me they hated me because they were going into diabetic comas.
    Seriously, awesome. Thank you.

  29. Sameera says:

    Would it ruin the frosting if I substituted half of the semi-sweet chocolate chips with milk cc?
    thanks :)

  30. thecrepesofwrath says:

    N: I have no idea, to be honest. I would check Tastespotting.com or Foodgawker.com for other chocolate cake recipes that don’t use coffee.

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