Reese’s Cake

Preparation

Preheat oven to 350°F and spray three 9-inch round cake pans with Pam cooking spray. Put aside.

In a large mixing bowl, combine all cake ingredients together until completely combined. Divide the batter between the 3 pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Once cooled, remove the cakes from the cake pan and cut the top domes so they are flat.

In a large bowl, cream the butter, powdered sugar, peanut butter, vanilla and salt. Add the powdered sugar little by little. Add heavy cream until desired consistency is achieved.

In a small saucepan, heat heavy whipping cream until steaming. While the heavy whipping cream is heating, place the chocolate chips in a heatproof bowl.

Once the whipped cream is hot, pour over the chocolate chips. Let stand 1 minute before whisking until smooth.

Pour the ganache into a squeeze bottle.

Place the first layer of cake on a serving platter. Pour 1 cup of frosting over the first layer and spread it. Repeat steps with remaining cake layers. Frost the top and sides too.

Spoon the rest of the frosting into a piping bag with a star tip and set aside

Using the squeeze bottle, create a drizzle effect around the top of the cake. Squeeze some ganache on the side to let the chocolate ganache drip.

Pour the remaining ganache into the center of the top of the cake and smooth evenly to coat the top.

Leave to rest for 10 minutes to allow the ganache to harden.

Drop spoonfuls of frosting on top of the cake.

Take the potato peeler and run it along the edge of the chocolate bar like you’re peeling an apple to create shavings.

Place the Reese Peanut Butter Cups between the dollops of frosting.