Peanut Butter Chocolate Father's Day Cake

This weekend we are celebrating my husband’s first Father’s Day! Alex loves chocolate and peanut butter so there was no better occasion than this to make him the most delicious dad cake! I am not going to lie, it was NOT the easiest thing to make! Each step was simple, but this is a time consuming one! I have the recipe below, along with a few tips on how you can take a short-cut in order to make this beauty a little faster!

Happy Father's Day to all of the amazing dads and grandads out there. What an amazing honor and gift it is to be a dad. I am so fortunate to have such a great dad and such a wonderful husband who has become the most loving dad I have ever seen. We are a lucky little family :)

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Chocolate Cake from Scratch (or use a box cake for a quick shortcut):

1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

Peanut Butter Frosting:

2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) milk

Chocolate Ganache:

6 oz (1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream

Peanut Butter Chocolate Pie Oreos and Reeses to Garnish.

Directions:

  1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
  2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  4. Add the wet ingredients to the dry ingredients and beat until well combined.
  5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Remove cakes from oven and allow to cool.
  8. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
  9. Add about half of the powdered sugar and mix until smooth.
  10. Add 3 tablespoons of milk and mix until smooth.
  11. Add remaining powdered sugar and mix until smooth.
  12. Add remaining milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
  13. To build the cake, place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
  14. Add about chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  15. Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
  16. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
  17. Add the final cake layer to the top of the cake.
  18. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
  19. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
  20. Set the cake aside and make the chocolate ganache.
  21. Put the chocolate chips in a heat proof bowl.
  22. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  23. Use a piping bag to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
  24. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Chocolate Peanut Butter Pie Oreos.

Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

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I used a Cricut machine to make these cake toppers! Have you ever heard of a Cricut machine? Super easy to cut out letters! I then glued them to skewers (that I spray painted gold). I know, I sound crazy, but this was such a fun project made with SO MUCH LOVE!

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Recipe adapted from www.lifeloveandsugar.com