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Reese’s Chocolate Peanut Butter Cake Recipe

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★★★★★

4.8 from 338 reviews

This Reese’s Cake is a decadent chocolate and peanut butter dessert featuring a rich chocolate cake base layered with a creamy peanut butter mousse, finished with a smooth bittersweet chocolate ganache and garnished with flaky sea salt and chopped peanut butter cups. Perfect for peanut butter lovers, this cake combines classic flavors with a velvety texture and a beautiful presentation.

Ingredients

Scale

Chocolate Cake

  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/3 cup hot coffee (or substitute hot water)

Peanut Butter Mousse

  • 1 cup no-stir creamy natural peanut butter (e.g. Jiffy)
  • 1/4 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 2 teaspoons vanilla extract

Chocolate Ganache & Garnishes

  • 7 ounces bittersweet chocolate, chopped
  • 2 tablespoons canola oil
  • Flaky sea salt, for finishing
  • Chopped peanut butter cups, for finishing

Instructions

  1. Prepare the Pan and Oven: Line an 8-inch cake pan with parchment paper on the bottom and lightly oil the sides. Preheat oven to 350°F (180°C).
  2. Combine Dry Ingredients: In a bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk sugar, canola oil, egg, vanilla extract, and whole milk until smooth.
  4. Incorporate Dry Ingredients: Whisk the dry ingredients into the wet mixture just until combined. Avoid overmixing.
  5. Add Hot Coffee: Whisk in hot coffee (or hot water if substituting) until just combined for enhanced chocolate flavor.
  6. Bake the Cake: Pour cake batter into prepared pan. Bake for 20-30 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool the cake in the pan on a wire rack for 20 minutes, then remove from pan and cool completely on the rack.
  7. Make Peanut Butter Mousse: Using a stand mixer fitted with whisk attachment, beat peanut butter, granulated sugar, and powdered sugar for 5 minutes until fluffy and sugar dissolves. Gradually add heavy cream and vanilla extract, then increase speed to medium-high and whip until light, fluffy, and thick.
  8. Assemble Cake: Place cooled cake layer back into the tart pan. Spoon peanut butter mousse evenly into and over the cake, smoothing to fill the pan fully. Tap pan on counter 3-4 times to settle mousse. Freeze for at least 4-6 hours to set.
  9. Melt Chocolate Ganache: Using a double boiler or microwave, gently melt chopped bittersweet chocolate with canola oil until smooth and pourable. Transfer to a container with a spout for easier pouring.
  10. Remove Cake from Pan: Remove cake from freezer and let sit at room temperature for 5-10 minutes. Press bottom of cake pan upward to release the sides without fully detaching. Invert cake onto wire rack placed above a sheet pan to catch excess ganache. Remove sides and bottom of pan.
  11. Pour Ganache Over Cake: Slowly pour melted chocolate ganache over edges and top of cake, allowing it to drip down sides and cover mousse completely. Rewarm ganache gently if it starts to thicken. Chill cake in freezer for 10-15 minutes to set ganache.
  12. Garnish and Final Chill: Place serving platter on top of cake and invert carefully so mousse side is now the top. Pour additional ganache over top, spreading quickly. Sprinkle with flaky sea salt and chopped peanut butter cups. Chill in freezer an additional 30 minutes before serving.
  13. Serve and Store: Serve the cake chilled, cutting with a sharp knife wiped clean between slices. Store leftovers in an airtight container in the refrigerator for 4-5 days. For longer freezing, store cake without ganache to maintain texture, adding ganache before serving.

Notes

  • For accurate flour measurement, spoon flour into the measuring cup and level off with a knife to avoid packing.
  • Using hot coffee enhances the chocolate flavor but hot water can be substituted if preferred.
  • This cake requires several hours of chilling/freezing time to set the mousse and ganache properly.
  • Use a sharp knife warmed under hot water and wiped dry to make clean cake slices.
  • Keep leftovers refrigerated and consume within 5 days for optimal freshness.

Keywords: Reese's cake, chocolate peanut butter cake, chocolate cake, peanut butter mousse, chocolate ganache, dessert, layered cake

Find it online: https://miarosetti.com/reeses-chocolate-peanut-butter-cake-recipe/