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If you like chocolate peanut butter cups you'll love this cake. Rich chocolate butter cream is
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sandwiched between three layers of moist, not too sweet, chocolate cake and covered with creamy
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peanut butter frosting, topped with chocolate peanut butter swells and homemade chocolate peanut
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butter cups. This recipe has several parts to it but if you follow this order you won't spend all
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day in the kitchen. This cake uses my Perfect Chocolate Cake batter which is my absolute
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favourite chocolate cake. It's moist, not too sweet and easy to make. You'll find the full
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recipe on britishgirlbakes.com with conversions for different sizes. Divide the cake batter between
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three cake pans and bake until the cakes don't wobble when you shake the pans. Leave the cake
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layers in the pans for 10 minutes to cool and firm up slightly and then turn the cakes out onto a
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wire cooling rack. While the cakes are cooling make your peanut butter cups. The only ingredients
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for these are chocolate chips, peanut butter and powdered sugar. To melt the chocolate chips, use
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short intervals of 30 seconds at a time in the microwave and choose 70% power to prevent overheating
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the chocolate. Stir the chocolate until it's smooth. Line a mini cupcake pan with mini cupcake wrappers
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which will make the peanut butter cups easiest to remove from the pan after they set. Use two
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spoons to fill the cupcake wrappers about a quarter full with melted chocolate. You want a thin layer
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of chocolate that covers the base of the wrappers. If the chocolate is very thick it will be difficult
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to bite into. To sweeten the peanut butter, stir in one tablespoon of powdered sugar. You can skip this
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if you want your peanut butter cups to be less sweet but if you're using semi-sweet or bittersweet
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chocolate, the slightly sweet peanut butter filling works really well. Now spoon the peanut butter
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mixture into each cup. Using two spoons will make this easier because peanut butter is sticky
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Cover the peanut butter with chocolate and then put the pan in the fridge for about 30 minutes
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until the chocolate sets. Pinch the wrappers or push down on one side to pop them out of the pan
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and then peel apart the wrappers to release the peanut butter cups. Set them aside until later
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The filling and frosting for this cake starts with my 4 Minute Buttercream
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Mix one cup of buttercream with two tablespoons of melted chocolate and for the rest of the
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buttercream stir in three quarters of a cup of peanut butter. Now it's time to put it all together
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To assemble your cake, alternate cake layers and the chocolate buttercream. Save the leftover
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chocolate buttercream for later. Using peanut butter buttercream, cover the cake with a crumb
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coat to trap any crumbs that come off the cake. Let the crumb coat set, which takes about an hour
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at room temperature, or speed this up by putting the cake in the fridge for 30 minutes or the
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freezer for 15 minutes. Then apply a final layer of peanut butter frosting, smoothing it with a
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cake comb. For a really decadent finishing touch, fit a piping bag with a star-shaped piping tip
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like a 1M tip. Spoon the remaining chocolate buttercream down one side of the piping bag
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and peanut butter buttercream down the other side. Push the buttercream down to the bottom of the bag
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and twist the top of the bag and then pipe swirls of two-tone frosting around the cake
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You'll notice that one side of each swirl will be peanut butter buttercream and the other side
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will be chocolate. Press a peanut butter cup into each swirl. The weight of the peanut butter cups
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will push the swirls down but you'll still be able to see the two-tone frosting. You can serve
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this cake immediately or refrigerate it for up to two days. It tastes best when it's at room
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temperature so if you do refrigerate it, take it out of the fridge at least two hours before serving
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it so that it isn't cold when you eat it. Get the full recipe on britishgirlbakes.com with tips
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on how to make it in advance and you'll also find all of my other recipes and tutorials on
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britishgirlbakes.com and my Cake School, with online courses and membership access. Thanks for watching
