Rich wanted chocolate and peanut butter, so that's what he got. Four layers of cake, salted peanut butter frosting and a heavy swirl of dark chocolate ganache. This was one seriously decadent cake!
I went with the canned frosting route (again), but doctored it up with some all natural smooth peanut butter, real vanilla extract and a good sprinkling of sea salt. A good whipping with the Kitchen Aid mixer resulted in a creamy and super fluffy frosting that was a little sweet and a little salty. Just like those delicious Reese's cups.
For that luscious ganache topping, I used semi-sweet chocolate and soy milk (1:1 by weight). Heat the soy milk until it just starts to simmer, take it off the heat and pour it in a heat safe bowl holding the chocolate. Let it sit for a minute without stirring so it can do it's thing. Stir until smooth, allow to cool.