adapted from Annie's Eats
So rich, so thick, so chocolate…you can’t eat it slow but you can’t eat it fast….
I was eager to make this cake. But not stupid enough to make it just because I wanted to. That would result in the cake being in this house and me nibbling at it daily. So when the opportunity came up at a Mother’s Day Brunch for the family I figured that it would be perfect.
Mind you I was going to go another route. I was going to make something lighter…more refreshing like Ambrosia or something. But this cake was calling me.
Once you make these two recipes begin building your cake. As long as your Chocolate layers are cool. I didn’t torte my layers so it was a 2 layer 8 inch round cake. I also doubled the Peanut Butter Icing Recipe… That is very important because you wont have enough if you don’t double it. Here.. I will make it easier for you…
Peanut Butter Icing Recipe:
adapted/doubled from Food Network.com
2 cup confectioners' sugar
2 cup peanut butter, creamy
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream
Mix the confectioners' sugar, peanut butter, butter, vanilla, and salt in mixer. Mix on medium-low speed until creamy and making sure you scrap down the sides of the bowl. Add the heavy cream and beat on high speed until the mixture is smooth and creamy.
You will use this icing as your filling with chopped reese’s peanut butter cup and you will then frost your cake with it. Decorate to your liking using whole and chopped mini reese’s peanut butter cups.
Oh… so delightful.
What was really crazy about this cake was that I enjoyed decorating it… It was sooo simple and took no time at all.
I only bought a 12 ounce bag of reese’s mini peanut butter cups and I had some left over so a tip… don’t buy a huge bag…
Unless your like me and you don’t mind eating the extras. :)