This chocolate cake with peanut butter frosting is rich, decadent, and easier to make than it looks! Try this dreamy layer cake for yourself.
Preheat the oven to 350° and With baking spray, spray three 8 inch cake pans.
In a mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Then sit to the side.
In another mixing bowl add milk, vegetable oil, vanilla and eggs. Then add dry ingredients and mix. Now add hot water and mix.
Use a measuring cup to equally divide cake batter into three cake pans. Bake at 350° for 22 to 25 minutes.
In a large mixing bowl with an electric mixer Cream together butter and peanut butter. Slowly add powdered sugar a cup at a time and mix. Whip until creamy.
In a small mixing bowl add your semi sweet chocolate chips. Then heat heavy whipping cream in the microwave for about one minute.
Pour hot heavy cream over chocolate chips and let sit for about a minute and then stir until completely combined and melted.
Then pour chocolate into a small squeezable plastic bottle.
Take about a cup of peanut butter frosting and put in a pastry bag with a star tip to use to make swirls on top of the finished cake.
After the cakes have completely cooled, frost the cake. Apply frosting in between layers.
Then with chocolate in a squeezable bottle drip chocolate on the side of the cake. This is optional but easy to do.
Apply the chocolate ganache on top of the cake and spread. Then with peanut butter in a pastry bag make eight swirls on top of the cake. And decorate with Reece’s mini peanut butter cups.