Peanut Butter Cup Chocolate Cake
For the Cake
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)
Peanut Butter Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter (chose a peanut butter with no added sugar)
1 (8-ounce) package cream cheese
4 cups powdered sugar
1 tablespoon heavy cream (or milk)
Directions
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 8×2” round cake pans, dust the insides with flour, tap out the excess. Place the pans on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.
Bake for 30-35 minutes or until toothpick comes out clean. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, invert and cool to room temperature right side up.
For the frosting, beat the butter until smooth. Add the cream cheese, and continue to beat until smooth and fully combined with the butter. Add the peanut butter and beat until well combined. Slowly add the powdered sugar and continue to mix until the frosting is smooth. Add in the cream, and beat another 30 seconds.
To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.
Chocolate Cake Recipe Source: adapted from Annie's Eats
Frosting Recipe Source: Glorious Treats
