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Reese's Peanut Butter Cake
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| subscribe to Bon Appétit ingredients Cake: Nonstick vegetable oil spray | |
| 3 cups | all purpose flour |
| 2 cups | sugar |
| 2/3 cup | sifted natural unsweetened cocoa powder, (sifted, then measured) |
| 2 teaspoons | baking soda |
| 1 teaspoon | salt |
| 2 cups | water |
| 2/3 cup | vegetable oil |
| 2 tablespoons | apple cider vinegar |
| 2 teaspoons | vanilla extract |
| Filling and frosting: | |
| 4 ounces | imported milk chocolate, chopped |
| 5 tablespoons | heavy whipping cream |
| 2 1/4 cups | powdered sugar |
| 1 1/2 cups | chilled heavy whipping cream |
| 3/4 cup | creamy, (smooth) natural peanut butter (made with only peanuts and salt) |
| 3/4 cup | chilled mascarpone cheese* |
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For cake:
Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Sift flour, sugar, cocoa, baking soda, and salt into large bowl. Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend. Gradually add water mixture to dry ingredients, whisking until batter is smooth. Divide batter between prepared pans (scant 3 cups each).
Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes. Cool cakes in pans 15 minutes. Cut around cakes and turn out onto racks. Peel off parchment and cool.
For filling and frosting:
Place chocolate in medium bowl. Bring 5 tablespoons cream just to simmer in small saucepan over medium heat. Pour cream over chocolate; whisk until melted and smooth. Let stand until thick enough to spread, whisking occasionally, about 30 minutes.
Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended. Add mascarpone; beat frosting just until thickened (do not overbeat).
Place 1 cake layer, flat side up, on platter. Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Cover with cake dome and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.
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