Decadent Reese’s Peanut Butter Chocolate Layer Cake
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
For Decoration:
- 1 cup Reese’s Pieces
- 1 cup mini Reese’s Peanut Butter Cups, halved
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla to the flour mixture and beat on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, remove from the pans and cool completely on a wire rack.
- To make the peanut butter frosting, beat the butter and peanut butter together in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth. Add heavy cream and beat on high speed until the frosting is light and fluffy.
- To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
- To assemble the cake, place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting on top. Place the second cake layer on top of the frosting.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate the top of the cake with Reese’s Pieces and halved mini Reese’s Peanut Butter Cups.
- Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.
- Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 20 minutes
- Kcal: 550 kcal | Servings: 12 servings
FAQs:
- What ingredients are needed for Reese’s Peanut Butter Chocolate Cake Extravaganza?
- You will need flour, sugar, cocoa powder, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, creamy peanut butter, powdered sugar, butter, heavy cream, and Reese’s Peanut Butter Cups. Optional: chocolate ganache for drizzling on top.
- Can I use a different type of peanut butter?
- Yes, you can use any type of peanut butter, but creamy peanut butter works best for a smooth texture in the frosting and filling. Natural peanut butter can be used, but make sure to stir it well to incorporate the oils.
- How should I layer the Reese’s Peanut Butter Chocolate Cake Extravaganza?
- Start by baking the chocolate cake layers and letting them cool completely. Spread a layer of peanut butter frosting between each cake layer, adding chopped Reese’s Peanut Butter Cups between layers if desired. Frost the entire cake with the remaining peanut butter frosting and decorate with additional Reese’s Peanut Butter Cups and a drizzle of chocolate ganache.
- Can I make this cake ahead of time?
- Yes, you can bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temperature or in the refrigerator. You can also make the frosting ahead of time and store it in the refrigerator. Assemble and decorate the cake on the day you plan to serve it for the best presentation.
- How do I store leftover Reese’s Peanut Butter Chocolate Cake?
- Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 3 months. Thaw frozen cake in the refrigerator overnight before serving.