Reese’s Peanut Butter Chocolate Cake Cheesecake Explosion: A Decadent Dessert for Chocolate and Peanut Butter Lovers

🍫 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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