Jan
5
2008

Room For One More Reeses Recipe?

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Desserts

Have any more Reeses Peanut Butter Cups from your stocking? Even if you don’t, do like I did and go buy more! This cake is soooo yummy!

We had a fun lunch today at my mom’s with my sweet grandpa and I was asked to bring a dessert. This cake was the first thing that popped in my mind, I have been looking for an excuse to make it. I’m glad I did!

I first saw this cake when I was browsing through Bakespace, which is a fun little site to swap recipes. Culinary Concoctions by Peabody posted it and I knew I wanted to make it eventually. This recipe is from the cookbook, Death by Chocolate Cake by Marcel Desaulniers. I adapted this recipe by layering the cakes between a peanut butter cream cheese frosting and frosted it with a ganache.

I love that this cake was quick to make. It only took 15 minutes to bake. 

To make sure the ganache does not dull, make sure your cakes are cooled before frosting. Enjoy, this is really good! 

Layered Reeces Peanut Butter Cake

4 Tablespoons unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
½ Cup creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup chocolate chips

8 oz softened cream cheese
½ Cup powdered sugar
¼ Cup creamy peanut butter

2 packages Recees Peanut Butter Cups, chopped

1. Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt.

2. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

3. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

4. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. If you have Use a toothpick to see if it is done. Let cool completely.

5. Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.

Chocolate Ganache
1 Cup semisweet chocolate chips
¾ Cup heavy cream
2 Tablespoons unsalted butter

1. Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream/butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.


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22 Responses | Comments RSS

  1. 1
    Emiline says:

    Oh, that looks amazing! Although, I admit, I’m still thinking about that avocado sandwich.

  2. 2
    Jenny says:

    Too funny! That sandwich does sound good right now.

  3. 3
    Catherine says:

    Yikes! Jenny! This cake is totally off the hook! What a fan-tab-u-lous cake…I can’t wait to make it as soon as I clear out the 52 pounds of other candy all over the house! My husband made me promise, “no more desserts!”, but, heck, what does he know!?

  4. 4
    Kevin says:

    That looks decadent and delicious!

  5. 5
    Jenny says:

    Catherine,
    You crack me up! Sad to say that most of our Christmas candy is already gone. That’s pretty pathetic!

    Thanks Kevin!

  6. 6
    The Baker & The Curry Maker says:

    Yum! Thats fantastic, quick and peanut butter + chocolate! Sounds like heaven! Looks great.

  7. 7
    Tracy says:

    This is so weird. I was eating Reese’s peanut butter cups when I clicked onto your site. Obviously the New Year’s diet isn’t going very well. The cake looks incredible!

  8. 8
    Proud Italian Cook says:

    Jenny this could be dangerous!!! I have a resolution to keep!!

  9. 9
    kellypea says:

    This certainly looks decadent! The cream cheese sounds lovely with the Reeses…I’ve ingested some calories just by looking.

  10. 10
    Jenny says:

    The Baker and The Curry Maker,
    Thanks, love your blog, just checked it out!

    Tracy,
    How funny, I’d probably be eating them too if I had any left!

    Proud Italian Cook,
    Yes, a bit dangerous!

    Kellypea,
    Yes, this one is not for anyone on a strict diet! I just peeked at your blog and my little boy said, Mmmm, pancakes! Those look delicious!

  11. 11
    Deborah says:

    Oh, you’re killing me! First the bread, and now a cake? I’m going to gain 50 pounds if I keep reading your blog!!

  12. 12
    MrsPresley says:

    i have been wanting to try this recipe since seeing it on peabody’s blog too! your adaptation looks delicious!

  13. 13
    Michelle says:

    I just went to start making this recipe and I have a question about one part. In the dierctions, on number 3, it says to add the peanut butter chips and mix. I don’t see the peanut butter chips listed in the ingredients. Should there be some in addition to the chocolate chips or is it just an either/or type thing?
    I’ve been waiting to make this until our friends come over that love Reese’s PB cups, and they are coming tonight! I’m sure it will turn out great! Thanks for posting these yummy recipes. I enjoy looking at your site.

  14. 14
    Jenny says:

    Hi Michelle,
    I actually just used chocolate chips rather than peanut butter chips, that was a typo in my part. Hope you get this before your friends come over! Enjoy!

  15. 15
    Brynnly says:

    Love your blog! You have amazing recipes! I made this recipe last week and don’t know what happened but I didn’t have enough batter to put in 2 pans. There was only enough to fill one. Weird! What could it have been? I followed it to a T? I’m going to make the mile high one this Sunday for a birthday party. It looks amazing! I made the coffee cake a few wks ago for my in laws and it was a hit! Thanks for the amazing recipes!

  16. 16
    Cheryl Newton says:

    Hi, Jenny,
    Does 2 packages of Reese’s Peanut Butter Cups mean 2 of the 1.6 oz. packages? Because, you know, it would be such a tragedy if I bought more than the recipe called for. Ha!
    Cheryl

  17. 17
    Cheryl Newton says:

    And do all the Reese’s get put on top of the cake, or do any get mixed in the filling?
    Cheryl

  18. 18
    Jen says:

    I’m getting ready to make this but unsure on the 2 packages of Reese’s sizes? Can you elaborate?

  19. 19
    Amber says:

    Keep the reeses recipes coming!! I just can’t get enough!

  20. 20
    Melanie says:

    Just made this and frosted it. One thing — I am a ganache newbie. I’ve used it on top of a cheesecake, but never to frost a cake. It would have been helpful for you to mention that the ganache should be cooled completely before spreading on the cake. I lost most of mine to the cookie sheet underneath. I spent a LARGE amount of time scooping it off the cookie sheet and putting it back on top. Through some research I learned that for a ganache frosting you usually let the ganache cool completely and even might refrigerate it before using. Thank you for the delicious recipe though! :)

  21. 21
    angela says:

    How long would I cook it if I used a 9” springform or two 8″ pans I don’t own two 9″ pans. My hubby is drooling at this one I’m hoping to make it soon. Thanks.

  22. 22
    Http://rugz.org says:

    This specific posting Room For One More Reeses Recipe?
    | Picky Palate, offers truly very good information and I
    learned precisely what I had been browsing for. Thanks.

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Jenny Flake, Picky Palate

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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