Thursday, December 5, 2013

Reese's Peanut Butter Cup Cake

I'm not sure why, but my children always choose candy bar flavours when asked what sort of cake they'd like for their birthday - whatever happened to plain old vanilla...or chocolate? This year, my son asked for a Reese's Peanut Butter Cup cake so that's what I made. Like the treat that served as its inspiration, this cake is chocolate on the outside  and peanut butter on the inside. I used recipes from some of my favourite baking books to put it together.
Reese's Peanut Butter Cup Cake
The Peanut Butter Birthday Cake was from the book Joy the Baker Cookbook. It baked up light, fluffy and quite moist, wasn't too sweet and really delivered on peanut butter flavour. I made one-and-a-half times the recipe to have enough batter for the 23cm/9" and 15cm/6" tiers.

The cakes were filled and frosted with Joanne Chang's Fluffy Chocolate Ganache Frosting (from the Yellow Birthday Cake recipe) from the book Flour: Spectacular Recipes from Boston's Flour Bakery & Cafe. This recipe combined an American buttercream (butter & icing sugar) with ganache (chocolate & whipping cream) and had the best qualities of each: the light, fluffy texture of the buttercream and the intense chocolate flavour of the ganache. I didn't need any for decorating so again made one-and-a-half times the recipe in the book.
The final touch, the "glue" for the Reese's chocolates, was peanut butter Italian meringue buttercream made from equal weights (200g) of vanilla buttercream (Mousseline Buttercream from The Cake Bible by Rose Levy Beranbaum) and regular smooth peanut butter, which made approx 360ml/1 1/2 cups.
It was a bit of work, quite manageable spread out over a few days, but well worth the was delicious! Birthday boy - and everyone else who had some - raved about it.

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