Description
A comforting and indulgent dessert that layers rich chocolate and creamy peanut butter for a delightful treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup hot water
- 2 cups unsalted butter, room temperature
- 1 1/4 cups peanut butter
- 9 cups powdered sugar
- 6-7 tbsp water or milk (as needed)
- 6 Reeses, chopped
- Pinch of salt
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 8 Reeses, cut in half for decoration
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine milk, oil, vanilla, and eggs. Whisk until smooth.
- Mix the wet ingredients into the dry ingredients, then stir in hot water until combined.
- Divide the batter between prepared cake pans and bake for 25-30 minutes until a skewer comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- For the frosting, beat the butter until creamy, then add peanut butter and mix. Gradually add powdered sugar and enough water or milk to reach desired consistency.
- For ganache, heat heavy cream and pour over chocolate chips. Stir until glossy. Optionally, fold some ganache into the frosting.
- To assemble the cake, layer frosting and chopped Reeses between cake layers, then crumb-coat the cake and chill. Finish with a thicker coat of frosting and pour ganache on top, decorating with halved Reeses.
Notes
Store leftovers in an airtight container in the fridge. The flavors deepen over time, making it a great option for lunches.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg