Description

A rich, three-layer chocolate cake featuring a creamy peanut butter mousse filling and a glossy dark chocolate fudge ganache, garnished with crushed Reese’s Peanut Butter Cups.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 cup (100g) unsweetened cocoa powder (Dutch-processed)
2 cups (400g) granulated sugar
1 cup (240ml) boiling water or strong coffee
1/2 cup (120ml) vegetable oil
4 large eggs (room temperature)
1 cup (240ml) buttermilk
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
8 oz (225g) cream cheese (softened, full-fat block)
1 cup (250g) creamy peanut butter
1/2 cup (60g) powdered sugar
2 cups (480ml) heavy cream (cold, for mousse)
12 oz (340g) semi-sweet chocolate chips
1 cup (240ml) heavy cream (for ganache)
2 tablespoons butter
1 bag Reese’s Peanut Butter Cups (regular size, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and beat on medium speed for 2 minutes. Carefully stir in boiling water until batter is thin.
Divide batter evenly among pans and bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
For the mousse, beat softened cream cheese and peanut butter until smooth. Add powdered sugar and beat until combined.
In a chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.
Assemble the cake: Place one cake layer on a stand, spread with mousse, add second layer, spread with mousse, add third layer.
For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate, and let sit for 5 minutes. Whisk from center outward until smooth. Stir in butter and let cool slightly.
Pour ganache over the top of the cake, allowing it to drip down the sides. Immediately sprinkle crushed peanut butter cups over the wet ganache.
Refrigerate for at least 2 hours or overnight to set. Slice with a hot, clean knife.

Notes

Ensure cakes are completely cool before frosting to prevent the ganache from melting. Use oil instead of butter in the batter for a moister cake. For the mousse, ensure cream cheese is fully softened to avoid graininess. The cake tastes better the next day as flavors meld.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 650
Sugar: 55
Fat: 35
Saturated Fat: 18
Carbohydrates: 75
Fiber: 3
Protein: 10

Keywords: Reese's, peanut butter cake, chocolate layer cake, fudge ganache, dessert recipe, birthday cake, chocolate and peanut butter