Scrumptious Chocolate Cake with a hidden Peanut Butter Cake Centre. Decorated with melted chocolate, Reese’s Peanut Butter, Reese’s Peanut Butter Cups and Reese’s Pieces.
Okay so first up, I’m sorry there hasn’t been a blog post for a few weeks. I have been so swamped with University work. I am the deputy training officer for my Universities Law Clinic and we have had the new intake training, also I am part of a few clubs and societies and this has taken up most of my time. When I finally got the time to bake everything seemed to be going wrong. I made three different bakes and not one of them worked! It just goes to show it can go wrong for anyone and everyone. This was one of the cakes that went wrong so this is the second version of this cake I made. Hopefully, its deeeeliciousness makes up for the fact that there hasn’t been a new post in a few weeks.
I picked up some Reese’s Pieces when I was in the supermarket a few weeks ago and had every intention of making them into cupcakes but then I thought recently all my posts seem to be cupcakes so maybe it’s time to try something a bit different. So although still a cake I make it in a bundt tin which I bought from Amazon. A bundt tin is a cake tin which is shaped like a ring with a hole in the middle, they can be very tricky to get a cake out whole because there are so many grooves in them. I used a silicone one rather than a pan just because I thought it would be easier to get it out. You can’t line a bundt tin with baking paper like you would a normal cake tin, I found the easiest way to get the cake back out was to grease it with butter and flour it came out of the mould with no problem.
I made this cake to replicate a Reese’s Peanut Butter Cup. The main flavour of the cake is chocolate but there is a hidden Peanut Butter sponge in the middle. I made the chocolate sponge using cocoa powder and the peanut butter sponge using Reese’s Peanut Butter using the same recipe from my Chocolate and Peanut Butter Cake just smaller quantities, and simpler you won’t need as many different bowls. When I put the mixture into the bundt mould I spooned half the chocolate in before spooning the peanut butter mixture close to the middle. I left roughly 1cm around the outside edge of the mould so when I spooned the rest of the chocolate mixture in the peanut layer is completely hidden.
I decided to decorate it quite simply. I melted some milk chocolate and poured it over the top creating a kind of drip. The shape of the bundt cake makes it quite hard to get a drip so I just had to go with it. I finished it off by melting some peanut butter in the microwave for 10 seconds and piping it over the top of the chocolate finally finishing it off with some Reese’s Pieces and Reese’s Peanut Butter Cups. It is sooo tasty. It tastes like a giant Peanut Butter Cup. When I showed family and friends the cake they were so surprised by the hidden peanut butter layer, they all thought it was only a simple chocolate sponge.
This cake will serve 12-16.
For the Cake
250g Caster Sugar
250g Unsalted Butter
200g Self-Raising Flour
5 Large Eggs
1tsp Baking Powder
50g Peanut Butter
25g Cocoa Powder
200g Milk Chocolate
100g Peanut Butter
Reese’s Peanut Butter Cups
For the Cake
- Preheat the oven to 160ºC/140ºF/Gas Mark 3. Grease your bundt tin, I used butter making sure I got into all the little grooves before coating the butter in a light dusting of flour. Leave to one side.
- In a bowl cream together the butter and sugar until light in colour. Add in the self-raising flour, eggs and baking powder and mix again until all combined.
- Spoon 250g of the mixture into a separate bowl. In the new bowl add 50g of peanut butter and 2tsp milk mix until all the peanut butter is combined. In the original bowl add the cocoa powder and mix until all combined.
- Spoon half the chocolate mixture into the bottom of the bundt mould and spread so it is even all the way around the mould. Add the peanut butter mixture on top I kept this as close to the middle as I could and as I said above I left roughly 1cm from the outside edge of the bundt tin free from the peanut butter mixture.
- Finally, add the rest of the chocolate mixture making sure to fill the sides and cover all the peanut butter so there is none showing through and the peanut butter layer is completely hidden.
- Bake in the centre of your oven for 1 hour until it is springy to touch or a skewer entered into the centre of the cake comes out clean. Leave your cake to cool on a wire rack for approximately 20-30 minutes before attempting to turn it out from its mould. Once the cake it out the mould leave to cool completely.
- Once your cake has cooled melt the milk chocolate in the microwave in 10-second bursts. Pour over the top of your cake.
- In a bowl melt the peanut butter in the microwave for 10 seconds. This doesn’t take long at all. Pipe or pour the peanut butter mixture over the top of the melted chocolate.
- Finally, decorate with Reese’s Pieces and Reese’s Peanut Butter Cups.
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