Reese’s Layer Cake. Indulge in pure chocolate bliss with this delicious Chocolate Peanut Butter Cake recipe. Moist chocolate cake layers are infused with a delectable cocoa syrup, while a creamy peanut butter filling adds a heavenly touch. With Reese’s pieces providing a delightful crunch, this cake is a true treat for the senses. Topped with a rich chocolate ganache frosting and beautifully decorated with swirls of peanut butter filling and mini Reese’s, it’s a showstopper dessert that will have everyone begging for more. Get ready to satisfy your sweet tooth and impress your guests with this divine chocolate and peanut butter delight.
Prep time: 1 hour | Cook time: 25mins | Yield: 8-10 servings
Step-by-Step Video Recipe:
Written Recipe:
Reese’s Layer Cake
Reese’s Layer Cake. A fluffy and moist chocolate cake, filled with smooth peanut butter cream, full of chopped Reese’s. All topped with a delicious chocolate ganache. Impress your guests with this divine chocolate and peanut butter delight.
Ingredients
For the Chocolate Cake:
- 2 large eggs at room temperature
- 2/3 cup (130g) Granulated sugar
- 1/2 cup (120g) Plain yogurt at room temperature
- 1/3 cup (75g) Vegetable oil
- 1 tsp (5g) Vanilla extract
- 1 cup (120g) All-purpose flour
- 1/4 cup (22g) Unsweetened cocoa powder
- 1 1/2 tsp (6g) Baking powder
- 1/4 tsp (1g) Salt
For the Cocoa Syrup:
- 1/2 cup (120g) Hot water
- 2 Tbsp (25g) Granulated sugar
- 1 Tbsp (7g) Unsweetened cocoa powder
For the Peanut Butter Filling:
- 1 1/3 cups (300g) Cream cheese at room temperature
- 1 cup (250g) Natural peanut butter
- 1 cup (135g) Powdered sugar, sifted
- 1 tsp (5g) Vanilla extract
- About 4 regular Reese’s cups, chopped
For the Chocolate Ganache Frosting and Decoration :
- 100g (about 2/3 cup) Semi-sweet chocolate (about 50% cocoa solids)
- 1/2 cup (120g) Heavy cream (bring to room temperature)
- 2 Tbsp (28g) Unsalted butter chopped into small pieces, cold
- About 8 mini Reese’s cups
Instructions
For the Chocolate Cake:
- Line a 7-inch (18cm) round cake pan with parchment paper and set it aside.
- Preheat the oven to 350°F (180°C) and let it preheat for about 5 minutes before baking the cake.
- In the bowl of an electric mixer, combine the eggs and sugar. Beat on medium speed for about 5-7 minutes or until light and fluffy.
- Add the yogurt, vegetable oil, and vanilla, then stir with a wire whisk to combine.
- Sift the flour, cocoa powder, baking powder, and salt over the mixture. Gently fold the dry ingredients until they are just combined. Avoid overmixing the batter.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely at room temperature.
For the Cocoa Syrup:
- Combine the hot water, sugar, and cocoa powder. Whisk until completely dissolved and let the mixture cool before using.
For the Peanut Butter Filling:
- In the bowl of an electric mixer, combine the cream cheese, peanut butter, powdered sugar, and vanilla. Mix for a few minutes until the mixture becomes smooth. If the filling isn't thick enough, refrigerate it for 20-30 minutes.
- Reserve about 230g of the filling to decorate the cake with a piping tip later.
Assembling the Cake:
- Level the top of the cake and cut it into three rounds.
- Place the first cake layer on a serving plate, sprinkle the chocolate syrup all over the cake, and spread half of the filling on top. Place half of Reese's pieces over the filling and lightly press them down with a spatula. Do not use the 230g of filling reserved for decoration.
- Repeat the process and refrigerate the cake while preparing the chocolate ganache topping.
For the Chocolate Ganache Frosting:
- Combine the chopped chocolate and heavy cream. Melt them using a double boiler or microwave in 30-second intervals, stirring until the mixture becomes smooth.
- Add the small cubes of butter and stir gently until they are well combined and smooth. The heat from the chocolate will melt the butter.
- Refrigerate the mixture for 15-30 minutes or until it reaches the desired consistency, stirring occasionally to ensure even firming.
- Cover the cake with the chocolate ganache frosting.
- Decorate the cake with the reserved peanut butter filling, using a piping bag fitted with a 1M piping tip, and place mini Reese's on top.
Notes
Keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.
