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.
I actually had to buy a Venti black coffee from Starbucks since I don’t have a coffee maker! It was well worth it.
Combine the buttermilk, oil, eggs, and vanilla in a separate bowl and set aside.
And combine the flour, sugar, cocoa, baking soda, baking powder, and salt and mix thoroughly.
Slowly add the wet ingredients to the dry ingredients and mix until just moistened.
Slowly add your coffee to the cake batter and mix well.
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.
Just pop it right out!
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.
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.
While the cakes are baking, make your frosting!
Start by melting your chocolate in a double-boiler or a makeshift double-boiler, like the one I made.
Beat your butter while the chocolate melts.
Add the vanilla and egg yolks to the butter and beat again.
Make sure you stir the chocolate while it melts.
When it’s finished, remove from heat and allow it to cool a bit.
Dissolve your instant coffee in 2 teaspoons of hot water.
Add your powdered sugar, chocolate, and coffee to the butter mixture and beat until everything is incorporated.
When everything’s cooled and ready, you can start frosting your cake!
Chop up your reeses!
I added some chopped peanut butter cups in between the layers on top of the frosting.
When your layers are assembled, frost the whole cake.
Then start adding your chopped up peanut butter cups.
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!
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Chop up your peanut butter cups and stick them all over the cake!
- 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.
- 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.
- 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.
- 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.