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1
Preheat oven to 350u00b0F and spray three 9-inch round cake pans with Pam baking spray. Set aside.
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2
In a large mixing bowl, combine all cake ingredients together until fully combined. Divide batter between the 3 baking pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
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3
Once cooled, remove cakes from cake pan and cut the top domes off so they are flat.
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4
In a large bowl, cream butter, powdered sugar, peanut butter, vanilla and salt. Stir in powdered sugar a little at a time. Add heavy cream until you reach your desired consistency.
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5
In a small saucepan, heat heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
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6
Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth.
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7
Pour ganache into a squeeze bottle.
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8
Place the first cake layer onto a serving plate. Scoop 1 cup of frosting onto the first layer and spread it out. Repeat steps with remaining cake layers. Frost top and sides too.
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9
Scoop remaining frosting into a piping bag with a star tip ,and set aside
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10
Using the squeeze bottle, to create a drizzle effect around the top of the cake. Squeeze some ganache over the side allow the chocolate ganache to drip down.
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11
Pour remaining ganache onto the center of the top of the cake and smooth evenly to coat the top.
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12
Allow to sit for 10 minutes to allow ganache to harden.
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13
Pipe dollops of frosting onto the top cake.
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14
Take the potato peeler and run it along the edge of the chocolate bar like you're peeling an apple to create shavings.
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15
Place the Reese Peanut Butter Cups in between the frosting dollops.
