🍫 Reese’s Peanut Butter Chocolate Cake Cheesecake Explosion: A Decadent Dessert for Chocolate and Peanut Butter Lovers 🥜
This Reese’s Peanut Butter Chocolate Cake Cheesecake Explosion is the ultimate indulgence! With rich chocolate cake layers, creamy cheesecake infused with Reese’s Cups, peanut butter buttercream, and a luscious ganache topping, this dessert is an explosion of flavors and textures. Perfect for special occasions or when you want to treat yourself to something truly extraordinary.
🍫 Ingredients
Chocolate Cake:
- 1¾ cups flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup melted butter
- 1 tbsp vanilla extract
- 1 cup hot coffee
Cheesecake:
- 32 oz cream cheese, softened
- 1¼ cups sugar
- ½ cup sour cream
- 2 tsp vanilla extract
- 5 large eggs
- 12 Reese’s Cups, chopped
- 1 can (14 oz) dulce de leche
Peanut Butter Buttercream:
- ¾ cup butter, softened
- ¾ cup shortening
- ¾ cup peanut butter
- 1½ tsp vanilla extract
- 4-5 cups powdered sugar
Ganache:
- 2 cups chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
🍫 Instructions
1️⃣ Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth.
- Gradually fold in hot coffee (batter will be thin). Pour into prepared pans and bake for 30-35 minutes. Cool completely on wire racks.
2️⃣ Cheesecake:
- Preheat oven to 475°F (245°C). Grease and line a 9-inch springform pan.
- Beat softened cream cheese, sugar, sour cream, and vanilla extract until smooth.
- Add eggs one at a time, beating on low speed. Fold in chopped Reese’s Cups.
- Pour batter into prepared pan. Bake for 10 minutes at 475°F, then reduce temperature to 350°F (175°C) and bake for 50-60 minutes.
- Let cheesecake cool completely, then chill for at least 4 hours or overnight.
3️⃣ Peanut Butter Buttercream:
- In a large mixing bowl, beat butter, shortening, peanut butter, and vanilla extract until creamy.
- Gradually add powdered sugar, beating until the frosting is fluffy and smooth.
4️⃣ Ganache:
- Heat heavy cream in a microwave-safe bowl until hot but not boiling. Pour over chocolate chips and let sit for 1 minute.
- Stir until smooth and glossy. Mix in vanilla extract.
5️⃣ Assemble the Cake:
- Place one chocolate cake layer on a serving plate. Spread a thin layer of dulce de leche on top. Add a layer of cheesecake and spread a layer of peanut butter buttercream.
- Repeat the layers with the second chocolate cake layer, dulce de leche, cheesecake, and buttercream.
- Coat the entire cake with a thin layer of buttercream (crumb coat) and chill for 30 minutes.
- Pour ganache over the top, letting it drip down the sides. Drizzle warmed peanut butter over the ganache.
6️⃣ Decorate and Serve:
- Garnish with additional chopped Reese’s Cups, mini chocolate chips, or a sprinkle of crushed peanuts. Slice and serve this decadent masterpiece!
✨ Tips for Success:
- Room temperature ingredients: Ensure cream cheese, eggs, and butter are at room temperature for a smoother batter and frosting.
- Prevent cheesecake cracks: Use a water bath or place a pan of water on the oven rack below the cheesecake.
- Chill before slicing: Allow the assembled cake to chill for at least 1 hour for cleaner cuts and better texture.
Frequently Asked Questions:
Q: Can I use store-bought chocolate cake mix?
A: Absolutely! Use a high-quality chocolate cake mix to save time while keeping the dessert delicious.
Q: How do I store leftovers?
A: Store the cake in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze this cake?
A: Yes! Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Common Mistakes and Solutions:
- Mistake 1: Cheesecake sinking or cracking.
Solution: Avoid overmixing the batter and use a water bath to maintain even baking. - Mistake 2: Ganache separating.
Solution: Ensure the heavy cream isn’t too hot when added to the chocolate. Stir gently until smooth. - Mistake 3: Frosting too thick or thin.
Solution: Adjust the consistency by adding more powdered sugar (to thicken) or a splash of milk (to thin).
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