Description
Craft the ultimate dessert: fudgy cocoa layers crowned with a 4-cup powdered sugar peanut butter frosting. Baked perfection! Full instructions and nutrition facts included.
Ingredients
- Unsalted Butter: 2 cups (4 sticks), softened and divided
- Creamy Peanut Butter: 1.5 cups
- Powdered Sugar: 4 cups
- High-Quality Cocoa Powder: 1 cup (for the chocolate cake batter)
- Semi-Sweet Chocolate Chips: 1 cup
- Heavy Cream: 1/2 cup (plus more for frosting adjustment)
- Large Eggs: 4
- Miniature Reese’s Peanut Butter Cups: 24 pieces, chilled and halved
Instructions
- Step 1: Prepare and Bake the Chocolate Layers. Mix all dry cake ingredients (flour, sugar, cocoa powder, baking soda, etc.) and wet ingredients (butter, eggs, vanilla) to form the batter. Divide the batter evenly between two or three 8-inch prepared round cake pans and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely on wire racks.
- Step 2: Make the Peanut Butter Frosting. In a large mixing bowl, beat 1.5 cups of the softened butter with the peanut butter until creamy. Gradually add the powdered sugar, alternating with small splashes of heavy cream or milk, beating until the frosting is light, fluffy, and spreadable.
- Step 3: Assemble the Layer Cake. Level the cooled cake layers using a serrated knife. Place the first layer on a serving platter and spread a thick, even layer of peanut butter frosting over the top. Stack the second layer and repeat. Apply a thin layer of frosting (crumb coat) to the sides and top of the entire cake, then chill for 20 minutes before applying the final, smooth coat of frosting.
- Step 4: Prepare and Apply the Ganache Drip. Heat the 1 cup of semi-sweet chocolate chips and the remaining 1/2 cup of heavy cream in a small saucepan until melted and smooth (or microwave in 30-second intervals). Allow the ganache to cool slightly until thickened but still pourable. Use a spoon or piping bag to carefully drizzle the ganache around the edges of the cake so it runs down the sides, then fill in the center.
- Step 5: Decorate and Chill. Immediately arrange the halved Reese’s Cups around the perimeter or across the top of the cake before the chocolate ganache sets. Place the completed cake in the refrigerator for at least one hour before slicing and serving for the cleanest cut.
Notes
- To maintain optimal moisture, store refrigerated leftovers in an airtight container or under a cake dome; always let slices sit out for 20–30 minutes before serving to soften the frosting and cake.
- Since this cake is best served chilled, reheating is unnecessary; simply let refrigerated slices come almost fully to room temperature to achieve the best flavor and texture contrast between the rich ganache and creamy frosting.
- This ultimate dessert pairs beautifully with a cold glass of milk, a robust espresso, or a small scoop of vanilla bean ice cream served alongside the slice.
- For the neatest final assembly, ensure the miniature Reese's Cups are thoroughly chilled before cutting them in half, allowing for clean cuts without smudging the peanut butter filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 850
- Sodium: 520mg
- Fat: 60g
- Saturated Fat: 33g
- Trans Fat: 0.5g
- Protein: 85g