The Fluffy Things: Ryan's Birthday Cake!!!

Okay, so.... I had this really long blog post about the cake I made for Ryan's Birthday back in February, but somehow all but the first 1/8th of the post disappeared (I spent hours on this awesome post). So now I am just going to post the instructions and the pictures that I have of it. :

For Ryan's Birthday I decided that I wanted to make him a cake with one of his favorite things: Reese's Peanut Butter Cups. I had seen a few different recipes on Pinterest that looked really good, so I did it. :) I used a recipe that was really detailed and simple (which was really good for me, a very beginner baker). So... here is what I did :) (I was very good about documenting the steps... lots of pictures; hope you enjoy).

This cake has moist chocolate cake, creamy peanut butter frosting, chunks of Reese's peanut butter cups, and all covered with a chocolate-peanut butter ganache. :)

First I started with the Chocolate Cake. They had a recipe that didn't come from a box (which I have never done before; I know, shameful). It followed each step exactly and they turned out great. The recipe calls for three 8 inch rounds, but I only had two, so I used a pie pan also. :) The recipe also suggested that you line the pans with wax paper. I had never done this before, but I didn't want to waiver from the recipe so I did it. I LOVE IT!! It worked so nice; the cakes just popped right out with no sticking to the bottom. I will do this with every cake from now on.

Chocolate Cake

1 c. boiling water
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1 c. buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 c. oil
1 t. vanilla

Heat oven to 350 degrees and line three 8 inch cake pans with wax paper. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Buttercream

1 c. salted butter, softened
2 c. creamy peanut butter
4 c. confectioner's sugar
approx. 1/3 c. milk

In a medium bowl, beat the butter and peanut butter with an electric mixer. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Chocolate Peanut Butter Ganache

1 c. semi-sweet chocolate chips
4 T. peanut butter
4 T. light corn syrup
1 c. heavy cream
1 t. vanilla

Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.

Assembling your cake:

You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Spread peanut butter frosting on your first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the top with your remaining 12 Reese's minis.