Happy birthday to me! and ohh what a wonderfully happy birthday this cake made me feel 😀 😀 😀
I mean how can you not be happy when you have this glorious masterpiece in front of you 😉😄
I hope that everyone is having an awesome Saturday, having fun and being happy wherever you are 😊 I’d like to take a moment to thank each and every one of you beautiful people who I have gotten to know and had the pleasure of calling you my friends. A slice of my most favourite birthday cake of all time for you peeps! 😙
Lets just dive right into this beauty shall we as 😉 the title says this is a super soft and moist chocolate fudge cake, filled with scrumptious peanut butter frosting, same recipe I shared yesterday, and frosted with a delicious milk chocolate frosting. Basically it’s like eating a Reeses peanut butter cup in chocolate cake form I topped this baby with two different ganache drips. A white chocolate peanut butter concoction and a classic dark chocolate ganache. Then comes a handful of chopped peanuts and white chocolate chunks. This cake is decadent enough to feed a crowd without being too heavy. Pretty much means that this cake is perfect! 🙂
And for a celebration..well perfection in all its glory 🙂
For the cake I used my all time fave chocolate cake obviously, during special occasions you need to be with your loved ones right and this cake is my love so it’s just natural that we’d be together on this day 🙂 🙂
For the filling, like I mentioned above, is just a simple peanut butter frosting with some roughly chopped M&Ms.
Just slather this on to the first cake layer nice and thick 😁
Then comes the frosting. I used a simple and classic chocolate frosting but to make it more ‘milk chocolate-y’ hence taste like a peanut butter cup is to use evaporated milk to thin it out. I’m sure you guys have realized how I love evaporated milk (donuts and cappuccino cupcakes ) and there’s no exception here. It’s the ultimate milk chocolate flavour.
I like to call this my ‘chocolate butter’ which is the base for all my chocolate frostings 😊 heavenly…..!!
Once you’ve assembled the cake, pop it in the fridge while you prepare the ganaches.
For the white chocolate peanut butter sauce, you just melt some white chocolate with a bit of smooth peanut butter then add in a splash of whipping cream. Slowly spoon this over the edge of the cake allowing it to drip down the sides. I only used enough to have a drip but not cover the whole top of the cake as I didn’t want to over power the other flavours. This way was perfect. Chill in the fridge again until the drip has set while you prepare the chocolate ganache.
It’s the same deal with the dark chocolate ganache, just allow it to fall where it may down the sides then use the rest to spoon and spread over the top surface of the cake. Top with the peanuts, white chocolate chunks and a handful of chopped Reeses cups and prepare yourselves for the ultimate chocolate peanut butter cake experience 😊
This is by far the most delicious cake I’ve made this year and the best birthday cake since I’ve started baking 😊 my family went bonkers over it too which just made it all that more amazing 😃
I sure hope you guys try this cake as I’m sure ya’all will love it too! 😁
Tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook or Twitter ❤
Ultimate Chocolate Peanut Butter Cake
Makes 1 layered 2 or 3 9inch or 8inch cake.
- 1 recipe favourite chocolate cake.
- 1 recipe peanut butter frosting. Recipe can be increased 1.5x or doubled for a thicker filling.
- 1 – 2 packets M&Ms according to preference
- 125gms softened butter
- 1/2 cup (48gms) cocoa powder
- 2 cups (250gms) icing sugar
- 2 – 4 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- 50gms white chocolate
- 1 tablespoon smooth peanut butter
- 1 – 2 tablespoons whipping cream
- 50gms dark chocolate
- 50mls whipping cream
- Handful of chopped salted peanuts, about 25gms
- Chopped white chocolate chunks, about 25gms
- 1 packet 3 piece Reeses peanut butter cups or more if desired
- Prepare the cakes according to directions and allow to cool completely.
- Make peanut butter filling and fold in the chopped M&Ms. Spread all this frosting onto the first cake layer.
- Make the milk chocolate frosting: whisk butter for about 2 minutes until smooth. Add in cocoa powder and whisk smooth. Alternate in icing sugar and 2 tablespoons evaporated milk and whisk on high for 2 minutes until fluffy and creamy. Add more evaporated milk as needed. Whisk in vanilla to taste. Frost the sides and top of the cake and then chill cake in the fridge.
- Make the peanut butter ganache: In a bowl over simmering water or microwave, melt white chocolate and peanut butter until smooth. Take off heat and whisk in cream until you reach a thick but pourable consistency. Using a spoon, gently pour the sauce over the edges of the cake allowing it to drip down the sides. Once you’ve used up the sauce, chill cake in the fridge to set.
- Make the chocolate ganache: heat the 50mls whipping cream until hot and pour over the chopped dark chocolate. Sit for a few minutes then whisk until melted and smooth. Using a spoon, gently pour ganache over the edge of the cake allowing it to drip down the sides. Use the remaining ganache to cover the top of the cake.
- Garnish with chopped peanuts, white chocolate chunks and chopped Reeses cups.
Cake should be stored in an air tight container for up to 3 days at room temperature or about 5 days in the fridge. Allow to come to room temperature before serving if stored in the fridge.
Recipes by the dutch baker.
Make sure to check out other peanut butter favourites 😊
Last years birthday cake 😉 ultimate Reeses cake