Peanut Butter Chocolate Layer Cake

This Peanut Butter Chocolate Layer Cake recipe is made with layers of moist chocolate cake, peanut butter frosting and chopped Reese's peanut butter cups! It's rich, delicious and so fun!

Chocolate cake
280 grams (2 cups) plain flour
80 grams (1 cup) cocoa powder
1 teaspoon baking powder
1 and 1/2 teaspoon baking soda
300 grams (1 and 1/2 cups) caster sugar
90 grams (1/2 cup) brown sugar
240 ml (1 cup) buttermilk
180 ml (3/4 cup) vegetable oil
2 teaspoon vanilla extract
3 large eggs, room temperature
240 ml (1 cup) hot water
Peanut butter frosting
230 grams (1 cup or 2 sticks) unsalted butter, room temperature
250 grams (1 cup) smooth peanut butter
435 grams (3 and 1/2 cups) icing or powdered sugar
3 tablespoons milk
150 grams (1 cup) Reese’s Peanut Butter Cups, chopped in half
Chocolate cake
Preheat your oven to 180 C (360 F). Grease and line two 8 inch round cake tins with baking or parchment paper.
In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water and set aside.
Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.

full instruction :

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