REESE’S CAKE

Reese’s Cake: moist chocolate cake with wealthy peanut peanut frosting and a silky smooth ganache. If you like Reese’s you’ll love this cake!

This Reese’s Cake is perfect for a person who loves peanut butter and chocolate. A Reese’s lovers dream come genuine, this cake is the correct combination. Layers of moist chocolate cake, wealthy peanut butter frosting, and chocolate ganache.

Peanut butter and chocolate are my preferred taste combinations. when you flavor how extraordinary Reese’s Peanut Butter Cake, you'll need to make it in advance and once more! additionally best for birthdays for a Reese’s or peanut butter lover! Serve with a tall icy cold glass of milk, or beneficiant scoops of vanilla ice cream.

sure this maintain freezes nicely. with the intention to freeze the Reese’s Peanut Butter Cake, you will need to position it in the freezer first, uncovered for approximately half-hour. This freezes the frosting and ganache and forestalls it from sticking to the plastic wrap or box. once frozen, make certain the cake is wrapped properly to save you air from getting to it. this will save you freezer burn. The cake will stay sparkling within the freezer for up to 3 months.

Ingredients :

For the Cake

• 2 Boxes Milk Chocolate Cake Mix
• 2 1/2 Cups Whole Milk
• 2 Cups Butter Softened
• 6 Eggs

For the Peanut Butter Buttercream

• 2 Cups Butter Softened
• 3 Cups Powdered Sugar
• 2-4 tablespoons Heavy Cream
• 1/2 Cup Peanut Butter
• 1 teaspoon Vanilla
• Pinch Salt

For the Chocolate Ganache

• 1 Cup Semi Sweet Chocolate Chips
• 1/2 Cup Heavy Cream
• Garnish
• 1 Hershey Bar
• Reese's Cups

Instructions :

For the Cake

1. Preheat oven to 350 degrees and spray 3 9 inch round cake pans with Pam baking spray. Set aside.
2. In a large mixing bowl combine all cake ingredients together until fully combined.
3. Divide batter between the 3 baking pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 
4. Once cooled, remove cakes from cake pan and cut the top domes off so they are flat.

For the Peanut Butter Buttercream

1. In a large bowl, cream butter, powdered sugar, peanut butter ,vanilla and salt. Stir in powdered sugar a little at a time. Add heavy cream until you reach your desired consistency.

For the Ganache

1. In a small saucepan, heat heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
2. Once the heavy whipping cream is heated, pour over the chocolate chips.Allow to sit for 1 minute before whisking until smooth.
3. Pour ganache into a squeeze bottle.

Assemble

1. Place the first cake layer onto a serving plate. Scoop 1 cup of frosting onto the first layer and spread it out. Repeat steps with remaining cake layers. Frost top and sides too.
2. Scoop remaining frosting into a piping bag  with a star tip ,and set aside
3. Using the squeeze bottle, to create a drizzle effect around the top of the cake. Squeeze some ganache over the side allow the chocolate ganache to drip down.
4. Pour remaining ganache onto the center of the top of the cake and smooth evenly to coat the top.
5. Allow to sit for 10 minutes to allow ganache to harden.
6. Pipe dollops of frosting onto the top cake.
7. Take the potato peeler and run it along the edge of the chocolate bar like you're peeling an apple to create shavings.
8. Place the Reese Peanut Butter Cups in between the frosting dollops.