sour cream chocolate cake (recipe is for a 2 tiered cake) (bake at 350 for 45 min or till toothpick comes out clean)
2 Cups all purpose flour
2 1/2 Cup sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup canola oil
1 cup sour cream
1 1/2 cup water
2 Tbsp distilled white vinegar
1 tsp vanilla extract
Peanut butter buttercream frosting
3 cups butter (6 sticks)
1 1/4 cup shortening
2/3 cups peanut butter
1/2 cup chocolate syrup
2 2 Lb bags powder sugar
chocolate peanut butter ganache
8 0x semisweet chocolate, coarsely chopped
4 tbsp peanut butter
3 tbsp light corn syrup
3/4 cup half and half
Level cake with bread knife
Torte cake (split in half). I use tooth picks to mark where my cake meets so that when I place the top back on, you know where to align it.
Separate the two halves
Add frosting on the bottom half.
Smooth out frosting (level) and add the top half.
Add the top layer of the split half. Make sure to remove all toothpicks.
Repeat process with the second layer of cake.
Completed stack (bottom tier)
Add a very thin coating of the buttercream frosting on top and around sides (crumb coat). this process captures all the crumbs and keeps them from showing up in the final coat of frosting. Some people disregard this step but it is very important as it keeps the cake crumbs out of the final coat.
Completed crumb coat
Apply a second coat of frosting to cover up the crumbs that are captured in the crumb coat. You should have a clean smooth coat at this point.
Prepare bottom tier by adding support rods - I use either wooden dowels or boba straws (heavy thick straws) for my support. This keeps the top tier from sinking into the bottom tier and making the cake look unlevel.
All 4 supports have been added.
I cover all my cake boards with fondant and then add ribbon around the edge. It adds a bit of class to your cake. Move frosted cake onto cake board.
Move top tier onto bottom tier, placing evenly over supports.
Mix grated chocolate with cream and peanut butter to complete ganache for chocolate drips.
Unwrap Reese’s miniatures for placement on cake. I think Butterfingers or Heath bars would also be great!
Once you have all your Reeses unwrapped, you want to drizzle your ganache around the edges of the cake. Don’t let the ganache get too cool. It will flow easier if it is warm. Make sure that your cake has been in the fridge for at least an hour before doing this step. I put my ganache into a container via a funnel into a “ketchup bottle” so that I can control the drips onto the cake. You may need to also use an offset spatula to help maneuver the ganache. Don’t mess with the ganache too much or it will look sloppy. It is not like a glaze, and every time you touch it with your spatula, it will leave a ridge.
The ketchup bottle technique works great and allows you more control over your drips. With this cake, don’t worry too much about ragged edges around the base of the tiers as it will be covered with the peanut butter cups.
Once your drizzle is complete, add your peanut butter cups around the base of each tier.
Cut several of the peanut butter cups in half for additional garnishment on the cake.
Place pieces on cake (top of cake and top of bottom tier) and your done :)
Clean up your kitchen (LOL)