Happy Valentine’s Day Almost! I have such a delectable, make-you-drool dessert for your romantic Valentine Dinner!
Ultimate Chocolate Peanut Butter Explosion Cake is on the menu baby! Talk about love!
Now even if you end up going out to dinner and all that jazz, you still might want to make this for the special ones in your life.
The smitten explosions of peanut butter and chocolate overload will send your heart out to orbit. Ready to live dangerously?
The peanut butter cake is light and moist, perfectly layered with some 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.
And know what’s really cool? I made these Double Stuffed Peanut Butter Cup Bliss Cupcakes using the same exact ingredients as this Ultimate Chocolate Peanut Butter Explosion Cake! (I split the batter in half and made both.) I love these stuffed candy layered loaf cakes! They are truly the ultimate!
Here’s the recipe! Enjoy those peanut butter and chocolate explosions!
Ultimate Chocolate Peanut Butter Explosion Cake
Peanut Butter Cake
- 3/4 cups all-purpose flour
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 Tablespoons olive oil or your choice
- 3 Tablespoons Reese's peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon maple syrup or vanilla extract
Chocolate Ganache Glaze
- 1 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips or peanut butter
Peanut Butter Mousse Frosting
- 4 tablespoons butter softened
- 1/4 cup Reese's peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 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
- Preheat the oven to 350 degrees and grease 9x5 loaf pan.
- 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.
- Chocolate Ganache Glaze
- Microwave the heavy cream in the microwave for 2-3 minutes or starting to boil.
- Add in chocolate and peanut butter chips and let sit for a minute or two then whisk for a couple of minutes.
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.
Is chocolate and peanut butter your guilty pleasure? Here are some more you are going to absolutely die for!
How bout those Double Stuffed Peanut Butter Cup Bliss Cupcakes? Gahhhh! 😉