I absolutely love my sister. I always tell her how much I miss her, I actually don’t ever miss anyone to be honest but every time I see her she doesn’t have a choice but get the biggest hug + I hold onto her for as long as she will let me. Now, we’re no angels and don’t always see eye to eye, to be honest there’s so many things we don’t agree on and see life differently, that’s what makes us who we are, but cake, that’s definitely not one of those things. + Reeses, well our love affair with Reeses will never end. She turned 28, yea I don’t know how we’re already this age but anyway, besides the point and who actually cares! I made her this. Here’s to you sis, keep being you.
Honestly the white Reeses cups are the best, who’s with me? but they didn’t make the cut here It was ALL the chocolatey stuff. Those biscuits you see, yea they’re peanut cookies and in the shape of peanuts, awesome right!! Awesome?? Am I American now? Anyway, I love this kind of thing and gives me far to much joy finding things like that that brings cakes to life.
Let me introduce to you my Reeses peanut butter with salted caramel and chocolate cake, I’ll paint a picture for you, beneath the peanut buttery icing there’s four layers of chocolate fudge cake. in between the layers I went for chocolate peanut butter and salted caramel and its all smothered in that peanut butter icing + topped with ALL the toppings. Basically anything peanut buttery I could get my hands on is in or on this cake.
As if it was sent from heaven. To feed our Reeses addiction, which has significantly grown. Whenever I have my own cookbook lets hope this one makes the cut. I reckon Ju will make sure it does.
Ju, this one’s for you. Happy Birthday Sis. Love SK x
Serves: about 20
For the cake
- 300g butter
- 300g sugar
- 250g self raising flour
- 100g peanuts, ground
- 1 tsp baking powder
- 4 eggs
- 150g dark chocolate, melted
- 50ml milk
- 1 tsp vanilla extract
- pinch sea salt
For the icing
- 150g butter
- 150g Reeses peanut butter (or smooth peanut butter)
- 350g icing sugar
- 150g chocolate peanut butter
- 100g salted caramel sauce
- 100g dark chocolate
- 150ml cream
- 1 x chocolate doghnut
- 2 x Reeses nut bars
- 50g chocolate peanuts
- 25g roasted salted peanuts
- peanut butter cookies
- 2 x peanut butter cups
Preheat oven to 160 fan. Grease and line the base of 4 6” sandwich tins and place on two large baking trays (two per tray, this just makes it easier to move them in and out of the oven).
To make the cakes beat the butter and sugar in a stand alone mixer until light in colour and increased in size. Add the flour, ground peanuts, baking powder to a bowl and add the to the mixer alternatively with the eggs until they are both use up, Stir through the dark chocolate, milk, vanilla and sea salt . divide between the prepared tins and spread out evenly. Place in the oven to cook for 20-25 minutes until a skewer inserted comes out clean.
While they are cooking add the butters and sugar to a stand alone mixer and beat until super smooth!
Once the cakes have cooled and are ready to assemble, place a small dollop on your cake stand first and then put a quarter of the mix onto three of the layers, spread out slightly and evenly, divide the chocolate peanut butter and salted caramel between these three layers also and spread evenly in a layer. Stack on the stand, top with the final layer and then using the remainder of the icing put it on the top of the cake and spread down the sides to evenly coat. Place in the fridge for at least 2 hours to Harden.
Once chilled and the icing has firmed make your ganache. heat the cream in a small saucepan and pour over the dark chocolate, gradually, stirring until melted and fully incorporated. pour over the cake allowing to drip down the sides.
Top with all the toppings whatever way you feel like.
note: do not use water instead of milk, some people will try to do this I’m sure but it’ll make for a tough dense mix, nothing you want for this cake!