My little baby girl turned five yesterday. Since my baby is no longer a baby, we had to mark the occasion with an epically delicious cake: a chocolate peanut butter cake with chocolate peanut butter frosting, chocolate ganache and a Reese’s rose. I’m going into a chocolate peanut butter coma just thinking about.
I used two different recipes for the cake. The cake itself is a vegan chocolate peanut cake from Sexy Vegan Mama. Thanks, Sexy Vegan Mama, you’re sexy and your cake is awesome. For the frosting combination, I used this recipe from Dulce Dough. Amazing frosting!
Here’s the best part, when you cut the cake, it looks like this:
I know. Super fancy, huh? It’s actually quite easy to achieve the stripy effect. You simply alternate layers of chocolate and peanut butter batters in the cake pan, 1/4 cup at a time:
The cake looks like this once it’s baked:
Once the cakes have cooled, you need to level them so that they can be stacked. I have heard there is a such a device as a cake leveler. I just used a serrated knife and eye-balled it.
The chocolate peanut butter frosting gets smoothed on and cools in the fridge:
The ganache is then added and the final touch is the Reese’s peanut butter cup rose:
The birthday girl was most pleased: