People: we must talk about this cake. I need to confess that I’ve eaten it for breakfast the past two days. I’ve also eaten it for dessert. And I can’t deny that I’ve “evened out the edges” more than a couple of times after opening the fridge and seeing it sitting there with its edges all uneven-like. Maybe I have a problem. Or maybe the cake has a problem. Yes, that’s it. The cake is the problem. It’s too f*cking good. In fact, I took a break from writing this post to go eat lunch, and I’m sitting here at my computer again eating more cake. There are cake crumbs on my face and my keyboard. I think I feel slightly better after this public, chocolaty confession, but this cake infatuation is definitely becoming a little worrisome.
If you aren’t already persuaded, I will tell you forthright: you absolutely must try this recipe. If you are a peanut butter and chocolate lover, you will never need to find another cake recipe again. If you’re not, I don’t trust you anyway so I don’t really care if you make this or not. Just kidding (except I’m kind of not). Although it’s slightly time consuming to prepare and assemble, you will not be disappointed when you are finished constructing this three-tiered chocolate beauty, which is covered with whipped peanut butter frosting and smothered with a layer of chocolate ganache. Did I mention there are Oreos on it? Because there are.
This recipe came to be this past weekend, in honor of my sister’s birthday. I thought I was going to have to send her something that was compatible for shipping all the way to New York City. However, a couple of weeks ago, she and my cousin decided to come visit me in Denver for her birthday weekend, after I convinced them that it would be in the 70s that weekend and there would be cake waiting for them upon their arrival. It’s amazing what power birthday cake can have over people. My sister asked me if I thought a cake that combined peanut butter, chocolate and Oreos would taste weird. I laughed out loud at her. What do you think the answer to that question is, Emalie?
Birthday or no birthday, special occasion or not, I urge you to make this Chocolate Peanut Butter Oreo Cake. I promise it will bring you happiness for breakfast, lunch, dinner or dessert, or in my case, all of the above and in between.
- 2 cups sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup Hershey's Cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk (I used skim; any kind will work)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup dark roast coffee, hot
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 10 Tbsp unsalted butter, softened
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2/3 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1 package Oreos or mini Oreos (I used a combination of both)
- Heat oven to 350°F. Grease and flour three 8-inch round cake pans. Set aside.
- Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Then, add the eggs, one at a time, stirring after each. Add in the milk, oil and vanilla, beating on medium speed for 2 minutes. Stir in the hot coffee. The batter will be very thin and runny. Pour the batter evenly into the three pans.
- Bake for 30 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 30 minutes before removing the cake from the pans to a wire cooling rack.
- In the bowl of an electric mixer, beat the powdered sugar, peanut butter, softened butter, vanilla and salt on low speed until smooth and creamy. Slowly add in the heavy cream and beat on high speed until whipped and smooth. Spread the frosting evenly on each layer of the chocolate cake, assembling the layers one on top of another. Spread a final layer of frosting around the tops and sides of the cake. Reserve some frosting to decorate the top of the cake with a piping bag.
- In a microwave safe bowl or container, heat the heavy cream in the microwave for 60 seconds. Add in the chocolate chips and whisk until smooth. Pour ganache in the center of the assembled cake, spreading from the center to the sides so the ganache slowly drips down. Using a piping bag and frosting tip, decorate the top of the cake with frosting flowers. Place mini Oreos around the cake on top of the frosting. Half the regular Oreos and assemble around the base of the cake.
- For best results, keep the cake refrigerated.