Name: Moose Tracks Cake
Prep time: 40 min
Total time: 5 h
Ingredients: 2 1/2 cups sifted cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/2 sticks unsalted butter, softened to room temperature; 1 3/4 cups granulated sugar; 5 large egg whites, at room temperature; 1/2 cup sour cream, at room temperature (I used greek yogurt); 1 tablespoon pure vanilla extract; 1 cup whole milk, at room temperature; 1 cup mini chocolate chips; 4 ounces semi-sweet chocolate; 1/2 cup heavy whipping cream; 2 tablespoons unsalted butter; 1 cup creamy peanut butter; 8 tablespoons butter, softened to room temperature; 1 1/2 cups powdered sugar; 2 teaspoons vanilla extract; 2-3 tablespoons milk

Ingredients

For the cake:

2 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
5 large egg whites, at room temperature
1/2 cup sour cream, at room temperature (I used greek yogurt)
1 tablespoon pure vanilla extract
1 cup whole milk, at room temperature
1 cup mini chocolate chips

For the ganache:

4 ounces semi-sweet chocolate
1/2 cup heavy whipping cream
2 tablespoons unsalted butter

For the peanut butter frosting:

1 cup creamy peanut butter
8 tablespoons butter, softened to room temperature
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons milk

For decorating: Reese’s mini cups

Cook Mode Prevent your screen from going dark

Instructions

Make the cake:

Preheat the oven to 350°F. Grease and lightly flour two 9-inch cake pans.
Whisk the dry ingredients together in a small bowl: cake flour, baking powder, baking soda, and salt. Set aside.
With a handheld mixer or stand mixer fitted with whisk attachment, beat butter on high speed for about one minute until smooth and creamy. Add the sugar and beat for another two minutes on high until creamed together.
Add egg whites and beat on high speed until combined (about two minutes), then beat in the sour cream and vanilla extract. Use a rubber spatula to scrape down the sides and along the bottom of the bowl as needed.
With the mixer on low speed, carefully add the dry ingredients and mix until just incorporated. Don’t over mix!
Leaving the mixer on low, slowly pour the milk into the mixture and mix until just combined.
Add chocolate chips and whisk mixture by hand to combine, ensuring that no lumps of batter remain at the bottom of the bowl. Batter will be slightly thick but pourable.
Pour batter evenly into prepared cake pans. Bake for 25 minutes or until cakes are lightly brown. To test, press a fingertip into the surface of the cake. It should bounce back. If the mark stays indented, bake for 3-5 more minutes until done.
Place cake pans on a wire rack and allow to cool completely. Time permitting, wrap cakes in plastic wrap and refrigerate overnight. This will make assembly easier.

Make the ganache:

Heat all the ingredients together in a saucepan over medium heat. Stir constantly until melted and homogenous. Do not stop stirring, or mixture may burn!
Remove from heat immediately. Set aside to cool while you prepare the frosting.

Make the frosting:

Beat peanut butter and butter together on medium speed until creamy.
Add vanilla extract and one tablespoon of milk, plus half the powdered sugar. Beat until well combined, gradually adding more powdered sugar until desired consistency is reached.
If the frosting gets too stiff, add more milk one tablespoon at a time.

Assemble the cake:

Place one cake layer on a platter or cake stand. Spread a thin layer of peanut butter frosting on it, followed by a generous layer of ganache. Sprinkle with chopped up Reese’s mini cups if desired.
Place second cake layer on top of the ganache.
Frost cake with peanut butter frosting.
Drizzle with any remaining ganache.
Decorate with Reese’s mini cups.
Serve to people you love.

Notes

Vanilla cake recipe based on Sally’s Baking Addiction.