I just recently got a new baking book called Rose's Heavenly Cakes by Rose Levy Beranbaum. She's the one who wrote The Cake Bible which has become this legendary must-have textbook for avid bakers like myself. However, I've never owned a copy of The Cake Bible because I found the old style layout to be quite confusing and hard to use (it was first written in 1988), but this book I absolutely love. Beautiful photos, great recipes, and detailed instructions and tips. I highly recommend it!
Anyways, my friend Lisa has asked me to bake a cake for her boyfriend's 24th birthday and specially requested for a Reese's Peanut Butter Cup cake. And this time around, I decided to use a chocolate chiffon cake recipe from my new baking book. My love for chiffon cake still continues and the result was lighter, more delicate textured cake with finer crumbs and richer chocolate flavor than the chocolate butter cake recipe I had used previously.
This three layer chocolate cake has peanut butter frosting between them with bite-size pieces of Reese's peanut butter cup. It was then topped with velvety dark chocolate ganache and wrapped with chocolate ladyfingers lightly dusted with cocoa powder. And finally, the cake was decorated with more of that delicious peanut butter frosting, Reese's Pieces and of course, mini Reese's Peanut Butter Cups.
Thanks for the order Lisa and hope your boyfriend had a very special 24th birthday and got his Reese's craving totally satiated! And sorry for the massively overdue blog post! :0