Chocolate-Reese's-Peanut-Butter-Cup Cake

Levantine Gourmet Presents:

Chocolate-Reese’s-Peanut-Butter-Cup Cake

levantinegourmet.blogspot.com

Courtesy of Nina, the Lebanese Dietitian. Happy cooking!

Ingredients: 

For the Chocolate Cake:

·         1 ½ cups sifted 100% whole wheat flour (plus extra for cake pans) 

·         ¾ cup natural evaporated cane sugar 

·         2 teaspoons baking powder 

·         1/4 teaspoon baking soda 

·         1 teaspoon sea salt 

·         ½ cup (1 stick) butter, softened 

·         1 1/2 cups low fat milk 

·         1 teaspoon vanilla extract 

·         2 eggs 

·         8 ounces bittersweet chocolate, melted 

For the Peanut butter fudge filling:

·         1/2 cup butter

·         1 cup brown sugar

·         1/2 cup milk

·         2 cups peanut butter

·         1 teaspoon vanilla extract

·         2 cups sifted confectioners' sugar

For the chocolate icing

·         5oz semisweet chocolate chips

·         2 TB coconut butter

·         2 TB butter

·         6 Reese’s Peanut Butter cups

Directions:

For the chocolate cake: 

1. Preheat oven to 375°F. Spray two 8-inch round baking pans with canola or olive oil and dust with enough flour to cover. Set aside.
2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda and salt.
3. Add the butter, milk and vanilla. Beat for 2 minutes at medium speed with an electric mixer. Add the eggs and then gradually add the melted chocolate (be sure the chocolate is not too hot as to not cook your eggs) and beat for 2 more minutes on high.
4. Pour the batter into the cake pans and bake for 25 to 30 minutes or until done when tested with a toothpick. Cool cake in pan on a wire rack for 15 minutes.

While the cake is in the oven, make the peanut butter fudge filling:

1.       In a medium saucepan over medium heat, melt the butter.

2.      Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently.

3.      Remove from heat. Stir in peanut butter and vanilla.

4.      Pour over confectioners' sugar in a large mixing bowl. Beat until smooth.

5.      Lightly oil and 8-inch round dish and dust with powdered sugar to prevent peanut butter from sticking. Use preferably the same style dish used for the cake. You may use the same diameter spring-form pan. Chill until firm, about 45 minutes.

6.      Invert a layer of chocolate cake on a serving plate or cake-decorating turntable. Invert the layer of peanut butter fudge on top of the chocolate cake, and release it from the pan, tapping the sides of the pan if necessary.

7.      Invert the second layer of cake directly on top.

8.      Return your 3-tier chocolate-peanut butter fudge cake to the refrigerator to stay chilled.

Upon waiting for cake to set in the refrigerator, make the chocolate “icing”:

1.       Melt semisweet chocolate chips in a bowl over a hot water bath, slowly adding the coconut oil and butter until well-incorporated.

2.      While it is still warm and soft, spread your “icing” gradually over your chilled cake. As the cake cools the chocolate, the chocolate will become more firm, preventing excessive drips and spills.

3.      I’ve crumbled 6 Reese’s peanut butter cups all over the top while the icing was still mildly soft so the decorations will stick before the chocolate fully hardens with the coolness of the cake.