I’ve got a buddy at work. Her name is Amy. She needs an intervention. She is crazy about all things peanut butter. For now though, I am on her side! She’s expecting something totally different tonight, but I’ve made this for her before and I *think* she’ll forgive me.
This is a Reeses Overload cake, based on this link:
I got my inspiration, and the peanut butter buttercream recipe here, but for the cake I used my old favorite standby chocolate cake (see the Black Forest recipe earlier – this is an awesome, and really really easy cake to throw together). The ganache is just 1-1/3 cup of semi sweet chocolate chips and a cup of heavy cream, heated one minute at time in the microwave until it stirs smooth and shiny.
Let the cake layers cool completely. I put mine in the fridge, because I’m usually pressed for time. After frosting each layer (and studding it with chopped up Reeses cups – chop several to cover the ones you eat), pop it in the fridge to chill while you prepare and cool the ganache. This is a great time for lunch.
Once you pour on the ganache, cool it again! You want your piped peanut butter frosting and Reeses decorations to stay on top, not slide off!
I hope Amy doesn’t mind – my cake is so tall that the cover mooshed down the top a bit. I’m pretty sure it will still taste the same.
Have a great Monday everyone!