Name: Reese’s Cake
Prep time: 40 min
Cook time: PT-488175H19M9S
Total time: PT-488175H19M9S
Cuisine: American
Ingredients: 3/4 cup + 2 tbsp all-purpose flour; 1/3 cup Dutch-processed cocoa powder; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine sea salt; 1 cup granulated sugar; 1/4 cup canola oil; 1 large egg; 1 tsp vanilla extract; 1/2 cup whole milk; 1/3 cup hot coffee (or hot water); 1 cup creamy no-stir peanut butter; 1/4 cup powdered sugar; 2 tbsp granulated sugar; 1 1/2 cups heavy whipping cream; 2 tsp vanilla extract; 7 oz bittersweet chocolate, chopped; 2 tbsp canola oil; Flaky sea salt; Chopped peanut butter cups

Description

A decadent Reese’s-inspired cake with a rich chocolate base, fluffy peanut butter mousse, and glossy ganache, topped with peanut butter cups and flaky sea salt. Perfect for celebrations and indulgent dessert cravings.

Ingredients

3/4 cup + 2 tbsp all-purpose flour

1/3 cup Dutch-processed cocoa powder

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp fine sea salt

1 cup granulated sugar

1/4 cup canola oil

1 large egg

1 tsp vanilla extract

1/2 cup whole milk

1/3 cup hot coffee (or hot water)

1 cup creamy no-stir peanut butter

1/4 cup powdered sugar

2 tbsp granulated sugar

1 1/2 cups heavy whipping cream

2 tsp vanilla extract

7 oz bittersweet chocolate, chopped

2 tbsp canola oil

Flaky sea salt

Chopped peanut butter cups

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Instructions

Preheat oven to 350°F (180°C). Line an 8-inch cake pan with parchment and oil the sides.
Whisk flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, whisk sugar, oil, egg, vanilla, and milk. Stir in dry ingredients, then hot coffee. Pour into pan and bake 20–30 minutes until set. Cool completely.
Whip peanut butter, powdered sugar, and granulated sugar until fluffy. Add cream and vanilla, then whip until light and airy.
Place cake in a tart or springform pan. Spread mousse evenly. Freeze 4–6 hours until firm.
Melt chocolate and oil until smooth. Pour over frozen cake on a rack, coating sides. Chill 10–15 minutes. Flip right side up, spread more ganache, and top with salt and peanut butter cups. Freeze 30 minutes more.
Slice with a hot knife and serve chilled.

Notes

Swap Reese’s for Snickers or KitKats.
Use milk chocolate for a sweeter ganache.
Add crushed Oreos between cake and mousse.
Make minis in muffin tins for individual servings.
Add caramel sauce to mousse for extra indulgence.

Prep Time: 40 minutes
Cook Time: 20–30 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 480 kcal
Sugar: 35 g
Sodium: 280 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 65 mg