For some reason, I thought this year would be easy.
This year I would be solely focused on teaching. No tutoring on the weekends, and spares during my school day to prep at school. But we all know how it goes. Lessons to write, class websites to set up, tests to create and then mark.. the work never ends.
Especially since if you do finish a week’s worth of lesson planning.. well, there is always next weeks that can be planned out.
This afternoon I thought: hang on. I have been working nonstop from when I wake up at 6am to when I go to sleep at 11pm. I have all my lessons done all the way until Friday. Why not celebrate? I can always use my weekends to plan for the week ahead.
And celebrating = cake. Always.
And peanut butter + chocolate. Because that combo really can’t be beat!
Honestly, I don’t know why the idea of making a cake didn’t come to me sooner. Baking has always been a stress reliever for me, so this baking dry spell that has been going on around here has got to stop NOW.
So to all those too stressed out to function right now, here’s a suggestion. Take a moment and try baking up this cake! The instant reward is a great motivator.
But if baking isn’t your thing.. well… I wish I could give you a slice of my cake. If we were neighbours, I totally would.
Chocolate Layer Cake with Peanut butter glaze.The perfect combination of chocolate cake and peanut butter glaze. Don't forget the peanut butter cups on top!
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup hot water
- 2 large eggs
- 1/2 cup milk of choice
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 1/4 cup milk of choice
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- mini white chocolate reeses peanut butter cups
Preheat the oven to 350°F. Lightly grease two 9-inch round baking pans. Set aside.
In a large bowl, mix together the white sugar, flour, baking soda and salt. Set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the cocoa powder and the hot water, and bring the mixture to a boil. Remove from heat.
Mix in the chocolate mixture into the dry ingredients and mix until fully combined. Add in the eggs one at a time,and beat into the mixture. Add in the milk and 1 teaspoon of vanilla extract, and mix in until fully incorporated.
Pour the mixture evenly into the baking pans, and place in the preheated oven for 30 minutes, or until a toothpick comes out clean.
Meanwhile, in the bowl of a stand mixer, beat together the peanut butter glaze ingredients until fully combined.
Remove the cake from the oven and allow to cool in the pans for 10 minutes, then remove and place on wire racks to cool completely.
Level the cakes (if necessary), then frost the round that you will be using for your bottom, using around 1/3 of the glaze. Place the other round cake on top. Pour the remaining frosting over the cake. This might get messy, so I suggest doing this on your wire racks with a piece of wax paper underneath for easy cleanup.
Roughly chop the reeses peanut butter cups, and sprinkle them over the cake.
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