Reese's Peanut Butter Chocolate Cake
This decadent cake features a moist chocolate sponge layered with a creamy peanut butter filling and topped with a glossy ganache, making it a perfect centerpiece for dessert lovers.
Ingredients
For the Chocolate Sponge
- 1 box Chocolate cake mix Follow instructions on the box.
- 1/2 cup Vegetable oil Using oil keeps the cake moist.
- 3 large Eggs Includes an extra egg for strength.
- 1 cup Water As per box instructions.
- 3.9 oz Instant chocolate pudding mix Adds moisture and improves texture.
For the Peanut Butter Filling
- 2 cups Creamy peanut butter Use emulsified peanut butter for stability.
- 2 cups Confectioners' sugar Adjust for sweetness and texture.
- 4 tablespoons Melted butter For texture in the filling.
- 1 teaspoon Milk Add if the filling is too stiff.
For the Mirror-Finish Ganache
- 2 cups Semi-sweet chocolate chips For a smooth ganache.
- 1 pint Heavy cream Heated to simmer, not boil.
For Assembly
- Mini pieces Reese's peanut butter cups For garnish.
Instructions
Phase 1: Engineering the Base
- Preheat your oven according to the box instructions. Grease and flour two 9-inch cake pans.
- Combine the cake mix, oil, water, eggs, and pudding mix. Beat until well blended.
- Pour the batter evenly into the prepared pans and bake until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks. Ensure they are completely cold before assembly.
Phase 2: The Fudge-Like Peanut Butter Filling
- Mix 2 cups of creamy peanut butter, 2 cups of confectioners' sugar, and 4 tablespoons of melted butter.
- Adjust the consistency with milk if too stiff or add more sugar if too soft.
Phase 3: The Mirror-Finish Ganache
- Place the chocolate chips in a heat-proof bowl.
- Heat the heavy cream until it begins to simmer, then pour over the chocolate chips and let sit for 5 minutes.
- Whisk gently from the center outward until the mixture is smooth and glossy.
Assembly
- Place the first cake layer on a serving plate and level it if necessary.
- Spread the peanut butter mixture evenly on the first layer, leaving a half-inch border around the edge.
- Place the second layer on top and pour the ganache over the center, using an offset spatula to push towards the edges.
- Decorate with mini Reese's cups while the ganache is still tacky.
Notes
Store the cake in an airtight container in the refrigerator. For best flavor, let it sit at room temperature for 20 minutes before serving.