Reeses Peanut Butter Chocolate Cake Cheesecake 樂
Ingredients
For the Chocolate Cake:
1 cup all-purpose flour
2 cups sugar
Heaping cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup buttermilk
cup melted butter
1 tablespoon vanilla extract
1 cup hot black coffee
For the Cheesecake:
4 8 oz packages full-fat cream cheese, softened
1 cups sugar
cup sour cream
2 tsp vanilla extract
5 large eggs
12 fun-sized Reeses Peanut Butter Cups, chopped
1 14 oz can dulce de leche
For the Peanut Butter Buttercream:
cup softened butter
cup shortening
cup peanut butter
1 tsp vanilla extract
4-5 cups powdered sugar
For the Ganache:
2 cups semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla extract
Instructions
1. Make the Chocolate Cake:
Preheat your oven to 350F 175C. Line two 9-inch round cake pans with parchment paper and spray with non-stick spray.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
Add the eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth.
Gradually fold in the hot coffee to form a runny batter.
Divide the batter between the prepared pans and bake for 30-35 minutes, until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to cooling racks. Once fully cooled, wrap in plastic wrap and refrigerate.
2. Make the Cheesecake:
Preheat your oven to 475F 245C. Prepare a water bath by filling a large pan with inch of water. Grease a 9-inch springform pan and wrap the bottom in foil.
In a large bowl, beat the cream cheese until light and fluffy.
Add the sugar, sour cream, and vanilla, mixing until well combined.
Blend in the eggs one at a time, ensuring each is fully incorporated. Fold in the chopped Reeses Peanut Butter Cups.
Pour the cheesecake mixture into the prepared springform pan. Place the pan in the water bath.
Bake for 10 minutes, then reduce the temperature to 350F 175C and bake for another 50-60 minutes, until the cheesecake is set.
Cool the cheesecake, then cover and refrigerate for at least 4-6 hours, or overnight.
3. Make the Peanut Butter Buttercream:
In a large bowl, cream together the butter and shortening until fluffy.
Mix in the peanut butter and vanilla extract.
Gradually add the powdered sugar, one cup at a time, until you reach the desired consistency.
4. Make the Ganache:
Place the chocolate chips in a heatproof bowl.
In a saucepan, heat the heavy cream until it just begins to boil. Pour over the chocolate chips and cover. Let sit for 5-7 minutes.
Stir the mixture until smooth and let it sit until it thickens slightly.
5. Assemble the Cake:
Place one layer of chocolate cake on a turntable or cake stand. Spread half of the dulce de leche over the top.
Add a layer of cheesecake on top, then spread about 1 cup of peanut butter buttercream.
Place the second chocolate cake layer on top and spread with the remaining dulce de leche. Top with the second layer of cheesecake.
Trim the edges of the cake if needed for evenness. Apply a thin layer of peanut butter buttercream around the sides and top as a crumb coat. Freeze for 30 minutes.
Once firm, pour the ganache over the top of the cake, allowing it to drip down the sides until fully covered.
Heat cup of peanut butter until runny, and drizzle over the top of the cake for a final touch.
Use any remaining peanut butter buttercream to decorate the top and bottom edges of the cake.