counter create hit Print

Chocolate Peanut Butter Cake with Reese’s and Ganache: An Epic Dessert Experience

A rich, indulgent peanut butter chocolate layer cake featuring moist chocolate cake layers, creamy peanut butter frosting, and a luscious chocolate ganache topped with Reese’s candies.

Ingredients

Scale
  • 1 3/4 cups (228g) all-purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water
  • 2 cups (448g) salted butter, room temperature
  • 1 1/4 cups (350g) peanut butter
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90–105ml) water or milk
  • 6 Reese’s, chopped
  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 8 Reese’s, cut in half
  • Crumbled Reese’s for garnish

Instructions

  1. Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick spray and parchment paper.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix milk, oil, vanilla extract, and eggs.
  4. Add wet ingredients to the dry ingredients and beat until combined.
  5. Slowly add hot water while mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
  6. Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Cool cakes for 2–3 minutes in pans, then transfer to a cooling rack to cool completely.
  8. For the frosting, beat butter and peanut butter until smooth.
  9. Add half the powdered sugar and mix until combined.
  10. Add 3 tbsp of water or milk and mix until smooth. Repeat with remaining sugar and liquid, adjusting consistency as needed.
  11. Level the cake layers using a serrated knife.
  12. Place the first cake layer on a plate and top with 1 cup of frosting. Smooth evenly.
  13. Press half the chopped Reese’s into the frosting and spread a thin layer of frosting over them.
  14. Add the second cake layer, repeat frosting and chopped Reese’s layer.
  15. Top with the final cake layer and apply a thin crumb coat around the cake.
  16. Frost the top of the cake with 1 cup of frosting and smooth it out.
  17. Use an offset spatula to create decorative stripes along the sides.
  18. To make ganache, heat the cream and pour over chocolate chips. Let sit 2–3 minutes, then whisk until smooth.
  19. Drizzle ganache around cake edges and fill the top. Smooth with an offset spatula.
  20. Pipe frosting swirls on top and garnish with halved and crumbled Reese’s.
  21. Refrigerate until ready to serve. Bring to room temperature before serving. Best consumed within 3–4 days.

Notes

  • Use high-quality cocoa for a richer chocolate flavor.
  • Adjust frosting consistency gradually to avoid thinning too much.
  • Chilling the cake before slicing makes cleaner cuts.
  • The cake can be made a day ahead for deeper flavor development.
  • Use a cake leveler or serrated knife for even layers.

Nutrition

Find it online: https://fiteatshub.com/chocolate-peanut-butter-cake-with-reeses-and-ganache-an-epic-dessert-experience/