A Reese’s Peanut Butter Chocolate Cake Cheesecake Extravaganza
A decadent dessert that’s sure to impress!
This layered masterpiece combines the rich flavors of chocolate cake, creamy peanut butter cheesecake, and luscious ganache. It’s a dream come true for any chocolate and peanut butter lover.
Ingredients:
Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup melted butter
- 1 tablespoon vanilla extract
- 1 cup boiling water
Peanut Butter Cheesecake:
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 5 large eggs
- 12 fun-sized Reese’s Peanut Butter Cups, chopped
- 1 (14 oz) can dulce de leche
Peanut Butter Buttercream:
- ¾ cup unsalted butter, softened
- ¾ cup peanut butter
- 1 ½ teaspoons vanilla extract
- 4-5 cups powdered sugar
Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
Garnish:
- Mini Reese’s Peanut Butter Cups
- Chocolate shavings
Instructions:
1. Bake the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients. Mix wet ingredients. Gradually add wet to dry, then stir in boiling water.
- Divide batter between pans and bake for 30-35 minutes. Cool completely.
2. Make the Cheesecake:
- Preheat oven to 475°F (245°C). Fill a large pan with about ½ inch of water. Wrap a 9-inch springform pan in foil.
- Beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time, mixing well. Fold in Reese’s cups.
- Pour into prepared springform pan. Bake for 10 minutes, then reduce heat to 350°F and bake for 50-60 minutes more. Cool completely, then refrigerate.
3. Make the Peanut Butter Buttercream:
- Cream together butter, peanut butter, vanilla, and powdered sugar until fluffy.
4. Make the Chocolate Ganache:
- Heat heavy cream until simmering. Pour over chocolate chips and let sit for 5 minutes. Stir until smooth.
5. Assemble the Cake:
- Place one chocolate cake layer on a plate. Spread with dulce de leche, then a layer of cheesecake. Top with the second cake layer, more dulce de leche, and the remaining cheesecake.
- Frost the sides and top with peanut butter buttercream. Chill for 30 minutes.
- Pour ganache over the cake, spreading it down the sides. Garnish with Reese’s cups and chocolate shavings.
Tips:
- For a richer flavor, use high-quality chocolate and peanut butter.
- To prevent cracking, let the cheesecake cool completely before removing it from the springform pan.
- To make the cake ahead of time, assemble it and refrigerate it for up to 2 days.
- For a more intense chocolate flavor, add a teaspoon of instant coffee powder to the ganache.
Enjoy this decadent treat!
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