Peanut Butter Chocolate Layer Cake

Reese's lovers unite! Three layers of moist chocolate cake are sandwiched between rich peanut butter frosting and studded with crumbled peanut butter cups in this deliciously decadent dessert.

Peanut Butter Chocolate Layer Cake
Yield: 3 layer cake

Ingredients
Chocolate Cake:

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup hot water (or coffee for deeper flavor!)

Peanut Butter Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/4 cups creamy peanut butter (I use Jif)
• 1/8 tsp salt
• 7 cups powdered sugar
• 6–7 Tbsp milk
• 12 full size Reese's peanut butter cups

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Add flour, sugar, cocoa, baking soda, baking powder, and salt to large mixer bowl fitted with paddle attachment and combine. Set aside.
3. In medium-sized bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
4. Add wet ingredients to dry ingredients and beat on medium-low speed until well combined.
5. Slowly add hot water to batter and mix on low speed until well combined. Scrape down sides of bowl as needed to make sure everything is well combined.
6. Divide batter evenly between prepared cake pans. Bake for 17-20 minutes, or until toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together butter, peanut butter, and salt until smooth.
9. Add about half of powdered sugar and 3 Tbsp milk; mix until smooth.
10. Add remaining powdered sugar and milk; mix until smooth. Keep an eye on frosting consistency - add more powdered sugar if too thin or more milk if too thick.
11. To assemble cake, place one cake layer (dome side down) on platter and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
12. Add second cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
13. Add third and final cake layer to top of cake. Smooth remaining frosting over top and sides of cake. Crumble remaining 4 Reese's peanut butter cups over top of cake and gently press into frosting.
14. Cake doesn't need to be made a day in advance, but do allow a few hours after assembly before serving for moisture and flavors to combine.
15. Serve at room temperature. Cake is best for 3-5 days.

Recipe adapted from Life, Love and Sugar.