PEANUT BUTTER + CHOCOLATE CAKE AKA REESE'S PIECES CAKE

Have you seen the name of this cake? It sounds a bit like a dream right? Like a peanut buttery, chocolatey, scrumptious, nom-nom dream. Yup, and so it was.

For years I have avoided buying cup measures, just because I don't get the whole idea of measuring every ingredient I am using with one set of cups, having to wash them each time, rather than using good, old-fashioned grams and milliliters. This means that I missed out on a ton of delicious American recipes. This is how convinced I was not to use cups.

And then it was my colleague Anthony's 30th birthday. I know, big deal, right?! Well, and Anthony luuurves the Reese's Pieces (who doesn't) and I found this amazing chocolate and peanut butter cake recipe and then I succumbed and went and bought cup measures.

I have to say it was so worth it. I usually don't like icing, ever, but this peanut butter icing was so good we ate the leftovers with a spoon and even froze some for... errm... peanut-butter-icing-ice-cream.

As complicated as it all sounds, this cake is pretty easy to make and you can prepare most of it the day before.

What's your favourite birthday cake?

Print this recipe

MAKES 1 3-tier 20cm (8") cake (I made a 2-tier, 18cm cake and 12 cupcakes. If you decide to do this, too, note that the cupcakes will only take approx. 15mins to bake.)
PREPARATION 25-30minutes
COOKS 30-35minutes
(you'll need an electric mixer for this recipe)

INGREDIENTS
For the sponge

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup neutral vegetable oil (I used sunflower oil)
• 1 cup sour cream
• 1 1/2 cups water
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract
• 2 eggs

 For the icing

• 285g (10 ounces) cream cheese, at room temperature
• 115g (4 ounces) unsalted butter, at room temperature
• 5 cups icing sugar, sifted
• 2/3 cup smooth peanut butter
• 150g grated dark chocolate

PREPARATION METHOD

1. Preheat the oven to 175˚C.  Butter the bottoms and sides of three 8" (20cm) round cake tins. Line the bottom of each pan with a round of baking or waxed paper and butter the paper.
   Note: If you don't have 3 cake tins (or 2 in my case), or an oven big enough to accommodate all tins, you can bake one layer at a time. It takes a little extra time but the hassle is 0.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the prepared cake tins.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely. Note: this cake is super soft and springy and I found it easier to keep the baking paper on until the last minute. If you have enough space, ideally place them into the fridge until you're ready to ice. 
4. While your sponge is cooling, beat the cream cheese and butter in a large bowl with an electric mixer, until light and fluffy. Gradually add the icing sugar, 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. 
5. Add the peanut butter and beat until thoroughly blended.
6. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Note: Make sure you crumb your cake first to avoid any bits of sponge showing in your frosting. If you've never iced a cake before this video is great! 
7. Leave the iced cake to cool in the fridge for a couple of hours or overnight. Cover with the grated chocolate and serve.

 All I can say now is - AHAMAAAZING!!!