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Reese’s Peanut Butter Chocolate Drippy Cake

Today we are celebrating  a long lasting marriage of peanut butter and chocolate.
These two have been together for so long and still get along so well. Today this perfect relationship resulted in this delicious cake Reese’s Peanut Butter and Chocolate Drippy Cake.

Peanut Butter Cake Recipe

3/4 cup unsalted butter at room temperature, 1 1/2 sticks of butter
1 1/2 cups granulated sugar
1/2 cup brown sugar-packed
1 cup creamy peanut butter
1cup buttermilk
3 cups cake flour
1tbl baking powder
1/4tsp salt
1/2 cup peanut butter chips (optional)- if using add these last
Preheat oven to 350F
Butter 2 6 inch baking pans, line bottom with parchment, and butter and flour again.
In a medium bowl sift together cake flour, baking powder and salt.
a mixer fitted with paddle attachment, beat together room temperature
butter and sugar. First beat on low and gradually increase speed to
medium high, until fluffy, about 5 minutes. Mix in the peanut butter,
then add eggs, one at a time. Beat well until combined.
On low speed, add flour, alternating with buttermilk milk, in 3 parts, until smooth and well combined.
Fill the cake pans with the batter.
Bake until toothpick comes out clean 30 minutes or until toothpick inserted in the center comes out clean
Cool on wire rack for 20 minutes, remove from the pans, and let cool completely.

Chocolate Ganache Filling
2 cup heavy Cream
3 cups chocolate Chips
Heat heavy cream until bubbles start to form around the edges, pour over
chocolate. Cover with paper towel and a plate. Paper towel is not
suppose to touch the chocolate. Let sit 5 minutes.
Then whisk until smooth. Cover with paper towel and a plate, chill until set, several hours, or up to overnight.

Chocolate  Ganache  Drip Glaze
1cup(200grams)semisweet chocolate chips
1/3cup(70grams) heavy cream
Heat heavy cream  until it is hot and bubbles are forming on
the surface, pour over small pieces of chocolate, cover and let stand
for 2 minutes. Stir with a wooden spoon until smooth.Pour over cake. If
thicker ganache is desired let the ganache thicken. Once on the cake let
set for 20 minutes, add the decorations.

Cream Cheese Chocolate Ganache Frosting/Filling
1/2 cup semisweet chocolate chips, or if you prefer use milk chocolate chips.
1/2 cup  bittersweet chocolate chips, or you can use good quality dark chocolate as well.
1/3 cup heavy cream
1package  room temperature cream cheese
1/4cup room temperature butter(optional)
1cup to 1 1/2 cup powdered sugar
1 tsp vanilla extract
Heat heavy cream  until it is hot and bubbles are forming on
the surface, pour over small pieces of chocolate, cover  and let stand
for 2 minutes. When covering a bowl, first, place a piece of clean dry
paper towel over and then place a plate or a lid on top. This helps to
keep any water from condensation dripping into the ganache. Whisk until smooth. Let cool to room temperature.Beat cream cheese with room temperature butter and powdered sugar, until smooth.Gradually add room temperature ganache, add vanilla extract, beat until combined and smooth. Taste, if needed add more powdered sugar. Personally don’t like frosting that is overly sweet, so you may have to add more sugar based on your taste.This is one luscious frosting. You can, fill,  frost the cake or cupcakes using this frosting.

Decorations and tools
6 inch Cake pan
Stencil – similar to the one in the video

Dark Merckens Chocolate Wafers
White Merckens Chocolate Wafers
Reese’s Candies
Reese’s Peanut Butter Cups
Chocolate Covered Peanuts
Disposable Piping Bags
Watch the video how to make stenciled chocolate topper


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    1. I love cream cheese ganache, the only thing is that it’s absolutely best when eaten with a spoon, you don’t even need a cake. LOL

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