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Reese’s Peanut Butter Chocolate Cake
Plat : CakesPortions
12
portionsTemps de préparation
30
minutesTemps de cuisson
40
minutesCalories
700
kcalIngredients
1 box chocolate cake mix
1/2 cup vegetable oil
1 1/4 cup water
3 eggs (or as directed by the cake mix, with an optional extra egg for added richness)
1 package (3.9 oz) instant chocolate pudding mix
Peanut Butter Filling:
2 cups creamy peanut butter
2 cups powdered sugar
4 tablespoons butter, melted
Chocolate Ganache:
2 cups semi-sweet chocolate chips
1 cup heavy cream
Garnish:
1 bag (8 oz.) mini Reese’s peanut butter cups, chopped
Directions
- Preheat your oven according to the cake mix instructions. Grease and flour three 8-inch round cake pans.
Make the cake: In a large bowl, combine the cake mix, oil, water, and eggs (as directed). Beat with an electric mixer on medium speed for 2 minutes. Stir in the instant chocolate pudding mix until just combined. - Divide the batter evenly between the prepared cake pans. Bake for the time specified on the cake mix box, or until a toothpick inserted into the center comes out clean.
Make the peanut butter filling: While the cake layers cool, in a medium bowl, cream together the peanut butter, powdered sugar, and melted butter until smooth and spreadable. - Make the chocolate ganache: In a heat-resistant bowl, heat the heavy cream over medium heat until simmering. Remove from heat and pour over the chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy.
Assemble the cake: Once the cake layers are completely cool, place one layer on a cake plate or serving stand. Spread the peanut butter filling evenly over the top. Top with another cake layer, and repeat with the remaining filling and cake layer. - Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
Decorate: Garnish with chopped Reese’s peanut butter cups. Refrigerate for at least 30 minutes before slicing and serving
