Description
Reese’s Peanut Butter Chocolate Cake Cheesecake Explosion
Ingredients:
Chocolate Cake:
– 1¾ cups flour
– 2 cups sugar
– ¾ cup cocoa powder
– 2 tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup buttermilk
– ½ cup melted butter
– 1 tbsp vanilla
– 1 cup hot coffee
Cheesecake:
– 32 oz cream cheese, softened
– 1¼ cups sugar
– ½ cup sour cream
– 2 tsp vanilla
– 5 large eggs
– 12 Reese’s Cups, chopped
– 1 can (14 oz) dulce de leche
Peanut Butter Buttercream:
– ¾ cup butter, softened
– ¾ cup shortening
– ¾ cup peanut butter
– 1½ tsp vanilla
– 4-5 cups powdered sugar
Ganache:
– 2 cups chocolate chips
– 1 cup heavy cream
– 1 tsp vanilla
Instructions:
1. Chocolate Cake:
Mix dry ingredients. Add eggs, buttermilk, butter, and vanilla. Fold in hot coffee. Bake in two 9-inch pans at 350°F for 30-35 mins. Cool.
2. Cheesecake:
Beat cream cheese, sugar, sour cream, and vanilla. Add eggs, fold in Reese’s. Bake at 475°F for 10 mins, then 350°F for 50-60 mins. Chill.
3. Buttercream:
Beat butter, shortening, peanut butter, and vanilla. Add powdered sugar.
4. Ganache:
Heat cream, pour over chocolate chips, stir smooth.
5. Assemble:
Layer cake, dulce de leche, cheesecake, and buttercream. Repeat. Coat, chill, top with ganache, drizzle peanut butter.
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Step-by-Step Guide
For a flawless assembly, follow this precise layering order after all components are completely cooled. Place the first chocolate cake layer on your serving plate. Spread the entire can of dulce de leche evenly over the cake. Carefully place the chilled cheesecake layer on top. Apply a thick layer of peanut butter buttercream over the cheesecake. Add the second chocolate cake layer. Apply a thin “crumb coat” of buttercream over the entire exterior of the cake. Chill for 30 minutes. Apply a final, smooth coat of buttercream. Chill again for 30 minutes. Pour the slightly cooled ganache over the top, allowing it to drip down the sides. Finally, drizzle with melted peanut butter for the signature finish.
Serving Suggestions
This is a rich, celebratory dessert. Serve slices at room temperature for the best texture and flavor. Accompany with a glass of cold milk, a strong cup of coffee, or a dessert wine like a tawny port. Garnish each plate with a mini Reese’s Cup, crushed peanuts, or a sprinkle of sea salt to enhance the sweet and salty profile.
How-to Summary
Create a decadent layered dessert by baking a moist chocolate cake and a Reese’s-studded cheesecake. Whip up a peanut butter buttercream and a simple chocolate ganache. Assemble by layering cake, dulce de leche, cheesecake, and buttercream. Frost, chill, and top with ganache and a peanut butter drizzle.
Frequently Asked Questions
Can I make components ahead of time? Absolutely. The chocolate cake layers can be baked, wrapped tightly, and frozen for up to a month. The cheesecake must be made at least one day ahead to chill properly. Buttercream and ganache can be made 1-2 days in advance and stored in the fridge; bring to room temperature and re-whip/rewarm before using.
What can I use instead of hot coffee? The coffee enhances the chocolate flavor without making the cake taste like coffee. You can substitute hot water, but the depth of flavor will be less pronounced.
My cheesecake cracked. What happened? Cracking is often due to overmixing (which incorporates too much air) or a drastic temperature change. The initial high heat (475°F) helps set the surface, but ensure you switch to 350°F without opening the oven door. Cooling the cheesecake gradually in the turned-off oven with the door ajar can prevent cracks.
Can I use natural peanut butter for the buttercream? It’s not recommended. The oil separation in natural peanut butter can make your buttercream greasy and unstable. Use a commercial, stabilized peanut butter like Jif or Skippy for best results.
How should I store the finished cake? Due to the cheesecake layer, this cake must be refrigerated. Store it in a cake carrier or loosely covered with plastic wrap for up to 5 days.
Common Mistakes to Avoid
- Using cold cream cheese for the cheesecake, which leads to a lumpy batter.
- Overmixing the cheesecake batter after adding eggs, causing a dense texture.
- Assembling the cake with warm components, which will melt the buttercream and make layers slide.
- Skipping the crumb coat, resulting in a final frosting filled with cake crumbs.
- Pouring ganache that is too hot over the chilled cake, which can melt the frosting.
Conclusion
The Reese’s Peanut Butter Chocolate Cake Cheesecake Explosion is the ultimate project for a special occasion. While it requires multiple steps and careful assembly, the result—a masterpiece of chocolate, peanut butter, and creamy cheesecake—is utterly unforgettable. By planning ahead, following the detailed guide, and heeding the common pitfalls, you can confidently create a show-stopping dessert that will earn rave reviews and become a legendary treat.