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Prep Time: 40 minutes
Bake Time: 30–35 minutes
Chill Time (for ganache/frosting): 20 minutes
Serves: 12–14
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Ingredients:
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Chocolate Cake Layers
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup hot water or hot coffee
- 2 teaspoons vanilla extract
Peanut Butter Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 ½ to 3 cups powdered sugar
- 2–4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache Drip
- ½ cup heavy cream
- ½ cup semisweet chocolate chips (or chopped chocolate)
- 1 teaspoon butter or corn syrup (optional for shine)
Filling & Decoration
- 1 cup chopped mini Reese’s cups (plus more for topping)
- Crushed peanuts or chocolate shavings (optional)
Instructions:
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1. Make the chocolate cake layers
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot water or coffee until fully incorporated. Batter will be thin.
- Divide evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. Make the peanut butter frosting
- Beat butter and peanut butter until creamy and fluffy (2–3 minutes).
- Gradually add powdered sugar. Add cream, vanilla, and salt, and beat until smooth and spreadable.
- Adjust texture with more sugar or cream as needed.
3. Make the ganache drip
- Heat cream until just simmering. Pour over chocolate chips and let sit for 1 minute. Stir until smooth.
- Add butter or corn syrup for extra shine if desired. Cool slightly before dripping.
4. Assemble the cake
- Place one cake layer on a serving plate. Spread a layer of peanut butter frosting and sprinkle chopped Reese’s over it.
- Repeat with the second layer. Top with the final cake layer.
- Frost the entire cake with a smooth coat of peanut butter frosting. Chill for 15–20 minutes to set.
5. Add the drip and finish
- Spoon or pipe ganache around the edge of the chilled cake to create drips. Fill the center with more ganache if desired.
- Top with halved or chopped Reese’s, crushed peanuts, or extra frosting swirls.
Tips:
- For cleaner layers, chill cake layers before assembling.
- Use a squeeze bottle or spoon to control the ganache drip.
- Store covered at room temp (1 day) or in the fridge up to 5 days. Bring to room temp before serving for best texture.
