Description
A decadent dessert combining rich chocolate cake, creamy cheesecake, and delicious peanut butter frosting, perfect for any special occasion.
Ingredients
Scale
- 1 3/4 cup all-purpose flour
- 2 cup sugar
- Heaping 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1/2 cup butter (melted)
- 1 tbsp vanilla extract
- 1 cup black coffee (hot)
- 4 (8 oz) packages full-fat cream cheese (softened)
- 1 1/4 cup sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 5 large eggs
- 12 fun-sized Reese’s Peanut Butter Cups (chopped)
- 1 (14 oz) can of dulce de leche
- 3/4 cup butter (softened)
- 3/4 cup shortening
- 3/4 cup peanut butter
- 1 1/2 tsp vanilla
- 4–5 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line the bottoms of 2 (9-inch) round baking pans with parchment paper and spray with cooking spray.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- Add the eggs, buttermilk, melted butter, and vanilla extract, then mix until smooth.
- Fold in the hot coffee until a runny batter forms.
- Pour the batter into the prepared baking pans and bake for about 30-35 minutes.
- Remove from the oven and let cool in the pans for 10 minutes before inverting onto cooling racks. Wrap in saran wrap and refrigerate once fully cool.
- Preheat your oven to 475°F (245°C). Fill a large pan with about 1/2 inch of water and spray a 9-inch springform pan with non-stick cooking spray. Wrap the bottom in foil.
- In a large bowl with an electric mixer, beat the cream cheese until fluffy.
- Mix in sugar, sour cream, and vanilla until combined.
- Add the eggs one at a time, blending well after each addition. Fold in the chopped Reese’s Peanut Butter Cups.
- Pour the mixture into the prepared pan and place the pan in the water bath.
- Bake for 10 minutes, then reduce the heat to 350°F (175°C) and continue to bake for another 50-60 minutes until the cheesecake is just set.
- Remove from the oven and let cool. Cover and refrigerate for at least 4-6 hours, preferably overnight.
- In a large bowl, cream together butter and shortening until fluffy.
- Add the peanut butter and vanilla, mixing until well combined.
- Gradually add in powdered sugar, one cup at a time, until desired consistency is reached.
- In a heat-proof bowl, place the chocolate chips. Heat heavy cream until just boiling and pour over the chocolate chips. Let sit for 5-7 minutes, then stir until smooth. Let cool slightly.
- On a turntable or cake stand, place one layer of chocolate cake. Spread half of the dulce de leche on top, followed by one layer of the cheesecake, then about 1 cup of the peanut butter buttercream.
- Add the second layer of chocolate cake, spread with the remaining dulce de leche, and top with the second layer of cheesecake.
- Trim the edges of the cake if needed. Apply a thin layer of peanut butter buttercream around the sides and top as a crumb coat. Freeze for 30 minutes.
- Pour ganache over the top and sides, repeating until completely covered.
- Drizzle warm peanut butter over the top of the cake and decorate with remaining peanut butter buttercream.
Notes
Allow the cheesecake to chill properly to build its texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: chocolate cake, cheesecake, peanut butter, dessert, birthday cake