View Large Image Peanut Butter Chocolate Cake Recipe Cake Get ingredients: 6 oz (3/4 cups) brewed coffee (hot, black) 2 oz (1/3 cup) chocolate (bittersweet, ~70% cacao) 10.5 oz (1 1/2 cups) sugar (white, granulated) 6 oz (3/4 cups) buttermilk or: 0.375 oz (3/4 tbsp) white vinegar or lemon juice 6 oz (3/4 cups minus 3/4 tbsp) milk 1 egg (50 g) (large, room temperature) 1 egg yolk (16 g) (large, room temperature) 3.25 oz (7 tbsp) vegetable oil (or canola oil, corn oil, safflower oil) 1/2 tsp salt 1 1/2 tsp vanilla extract 6.25 oz (1 1/4 cups) flour (all-purpose) 2.25 oz (3/4 cups) cocoa powder (unsweetened or Dutch-process) 3/4 tsp baking soda 1/2 tsp baking powder digital scale 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) cooking spray (or butter) parchment paper stand mixer coffee maker small glass measuring cup (1 cup or more) large glass measuring cup (2 cups or more) sifter spatula whisk Brew 6 oz (3/4 cups) coffee. Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Add to large glass measuring cup and set aside: 6 oz (3/4 cups) buttermilk or: 0.375 oz (3/4 tbsp) white vinegar or lemon juice 6 oz (3/4 cups minus 3/4 tbsp) milk Stir with a fork or spoon to combine (about 15 seconds). Set aside for 5-10 minutes. While waiting for the timer: Chop finely: 2 oz (1/3 cup) chocolate Add to small glass measuring cup: 6 oz (3/4 cups) brewed coffee (hot) chopped chocolate Stir with a fork or spoon (about 15 seconds). Set aside. Set the oven to bake, 350° F (177° C). Remove the mixing bowl from the mixer. Sift into mixer mixing bowl: 2.25 oz (3/4 cups) cocoa powder Add to mixer mixing bowl: 6.25 oz (1 1/4 cups) flour 10.5 oz (1 1/2 cups) sugar 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Stir with a whisk until the colour is fairly consistent throughout (about 30 seconds). Attach the mixing bowl to the mixer. Attach the paddle to the mixer. Once the buttermilk is ready, add to large glass measuring cup (with buttermilk): 1 egg 1 egg yolk 3.25 oz (7 tbsp) vegetable oil 1 1/2 tsp vanilla Stir with a whisk until combined (about 15 seconds). Pour about 1/3 of the wet ingredients into the mixer mixing bowl. Mix on low speed until the mixture is darker in colour and resembles a thick paste (about 2 minutes). Do not scrape the bowl after. Pour another 1/3 of the wet ingredients into the mixer mixing bowl. Mix on low speed until the mixture becomes a smooth paste (about 30-60 seconds). Scrape the bowl after. Pour the remaining wet ingredients into the mixer mixing bowl. Mix on low speed until smooth (about 30-60 seconds). Add to mixer mixing bowl: coffee mixture Mix on low speed until smooth (about 30-60 seconds). Pour the batter into the pans. If necessary, use a spatula to spread the batter evenly/flatly. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 20-25 minutes. To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the pan. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 5 minutes. Invert each cake: Wear oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table. Lift the pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. If the cake still doesn't fall out, flip the pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the pan. Slowly peel the parchment paper from the bottom of the cake. Flip the cake right side up onto another wire rack. Let cool completely on the wire racks (about 2 hours). Do not place the cakes in the fridge to speed up the cooling time. Let the cakes cool naturally. Once the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat. If you are not planning on decorating the cake yet, wrap the cakes in plastic wrap separately and place them in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes once they are completely cool and dry. Assembly Place 5 Reese's Peanut Butter Cups in the fridge. This will make them easier to chop later. Prepare chocolate ganache. Prepare peanut butter mousse. Assemble the cake. Crumb coat the cake with the mousse. Reserve about 1-2 cups mousse for decoration. Ice the cake with the ganache. Work quickly, because the ganache will set. Decorate Optionally, use the offset spatula or the back of a spoon to make vertical lines along the sides of the cake (to resemble a Reese's Peanut Butter Cup wrapper). Using a spiral motion, pipe 8 swirls of mousse evenly around the top edges of the cake. Chop 1 Reese's Peanut Butter Cup into small pieces. Sprinkle the pieces on top of the swirls and around the top edge of the cake. Cut 4 Reese's Peanut Butter Cups in half. Place one half (cut side down) between each swirl. Serve Refrigerate until ready to serve. Serve at room temperature. Cut the cake with a serrated knife.
