Ultimate Chocolate Peanut Butter Explosion Cake
The peanut butter cake is light and moist, Perfectly layered with that creamy peanut butter mousse, chocolate fudge ganache and our favorite -- Reese's Peanut Butter Cups! My cup can keep running over with this. I won't complain.
Course: Dessert
Keyword: cake, chocolate, layered dessert, peanut butter, peanut butter and chocolate, peanut butter cups
Servings: 8 Servings
Calories:
Author: Kim Lange
Peanut Butter Cake
- ¾ cups all-purpose flour
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ Tablespoons olive oil or oil of choice
- 3 Tablespoons Reese's peanut butter or peanut butter of choice
- ½ cup brown sugar
- 1 large egg
- ½ cup buttermilk or milk of choice
- ½ teaspoon maple syrup or vanilla extract
Chocolate Ganache Glaze
- 1 cup whipping cream
- 1 cup semi-sweet chocolate chips
- ¼ cup peanut butter chips or 2-3 tablespoons peanut butter
Peanut Butter Mousse Frosting
- 4 tablespoons butter softened
- ¼ cup Reese's peanut butter or peanut butter of choice
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 5 tablespoons whipping cream or milk add more if needed
- 1 bag mini or large Reese's Peanut Butter Cups cut into chunks
Peanut Butter Cake
Preheat the oven to 350 degrees and grease 9x5 loaf pan. Can also line with parchment paper for easy removal.
In a medium bowl, add flour, baking powder, baking soda and salt and whisk for about 45 seconds.
Using a mixer, in a large bowl add the peanut butter, oil, and brown sugar and beat until combined.
Add eggs and maple syrup or vanilla extract and continue beating until just combined.
Alternately add the flour and buttermilk to the wet mixture, beating just until combined and do not overbeat. (A few small lumps of flour is fine, overbeating will result in a dry, dense cake.)
Pour batter into the bread loaf pan.
Bake for about 15-18 minutes.
Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
Peanut Butter Mousse Frosting
Cream butter and add in all other ingredients until combined and creamy.
Cut the cooled cake in half horizontally. Frost the bottom top half of the cake, drizzle some chocolate ganache and then add some chopped Reese cups on top
Place the top layer of the cake, upside down, on top of the bottom layer and repeat with another layer of frosting, chocolate ganache and Reese's cups.
Place in fridge until ready to slice and serve.