View Large Image Peanut Butter Chocolate Cake Recipe Cake Get ingredients: 184 g (3/4 cups) buttermilk (room temperature) or: 11 g (3/4 tbsp) white vinegar or lemon juice 172 g (3/4 cups minus 3/4 tbsp) milk 1 egg (50 g) (large, room temperature) 1 egg yolk (16 g) (large, room temperature) 2 g (1/2 tsp) baking powder 4 g (3/4 tsp) baking soda 56 g (1/3 cup) chocolate (bittersweet, ~70% cacao) 65 g (3/4 cups) cocoa powder (unsweetened or Dutch process) 156 g (1 1/4 cups) flour (all-purpose) 3 g (1/2 tsp) salt 300 g (1 1/2 cups) sugar (white, granulated) 6 g (1 1/2 tsp) vanilla extract (pure) 98 g (7 tbsp) vegetable oil (or canola oil, corn oil, safflower oil) 178 g (3/4 cups) brewed coffee (hot, black) 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) stand mixer coffee maker glass measuring cup (small, 1 cup or more) glass measuring cup (large, 2 cups or more) sifter spatula whisk cooking spray (or butter) parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Brew 178 g (3/4 cups) coffee. Add to large glass measuring cup: 184 g (3/4 cups) buttermilk or: 11 g (3/4 tbsp) white vinegar or lemon juice 172 g (3/4 cups minus 3/4 tbsp) milk Stir with a fork or spoon to combine (about 15 seconds). Set aside for at least 5-15 minutes. Grease the bottom and sides of the cake pans with cooking spray (or butter). Cut parchment paper into circles and place in the bottom of the cake pans. Set aside. Measure out (and chop if necessary): 56 g (1/3 cup) chocolate Add to small glass measuring cup: 178 g (3/4 cups) brewed coffee chocolate Stir with a fork or spoon (about 15 seconds). Set aside. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Remove the bowl from the stand mixer. Sift into stand mixer bowl: 65 g (3/4 cups) cocoa powder Add to stand mixer bowl: 156 g (1 1/4 cups) flour 300 g (1 1/2 cups) sugar 4 g (3/4 tsp) baking soda 2 g (1/2 tsp) baking powder 3 g (1/2 tsp) salt Whisk until the colour is fairly consistent throughout (about 30 seconds). Attach the bowl to the stand mixer. Attach the paddle to the stand mixer. After the buttermilk is ready, add to large glass measuring cup (with buttermilk): 1 egg (50 g) 1 egg yolk (16 g) 98 g (7 tbsp) vegetable oil 6 g (1 1/2 tsp) vanilla extract Whisk until combined (about 15 seconds). Pour about a third of the wet ingredients into the stand mixer 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 third of the wet ingredients into the stand mixer 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 stand mixer bowl. Mix on low speed until smooth (about 30-60 seconds). Add to stand mixer bowl: coffee mixture Mix on low speed until smooth (about 30-60 seconds). Pour the batter into the cake pans. If necessary, use a spatula to spread the batter evenly. Tap the bottom of each cake pan firmly against the table to remove air bubbles. Bake for 20-25 minutes (or until a toothpick comes out clean). 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 cake pan. Let cool at room temperature in the cake pans for 5 minutes. Invert each cake onto a wire rack: 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 cake 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 cake pan. If the cake doesn't fall out, tap the bottom of the cake pan to loosen the cake. If the cake still doesn't fall out, flip the cake pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the cake pan to loosen the cake from the side of the cake 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 at room temperature on the wire racks (about 2 hours). After 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 after 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.
