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Ultimate Chocolate Peanut Butter Explosion Cake
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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
Calories:
Author: Kim Lange

Ingredients

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 your choice
  • 3 Tablespoons Reese's peanut butter
  • 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 peanut butter

Peanut Butter Mousse Frosting

  • 4 tablespoons butter softened
  • ¼ cup Reese's peanut butter
  • 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

Instructions

Peanut Butter Cake

  • 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.