Chocolate Peanut Butter Cake: Reeses Cake from Cookies Cupcakes and Cardio
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Learn how to make a chocolate peanut butter cake (Reese's Cake), step by step.
Reeses cake recipe & equipment:
Peanut Butter Mousse
• 8 oz cream cheese
• 3/4 cup icing sugar
• 1 cup peanut butter
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• pinch of salt
Chocolate Peanut Butter Ganache
• 12 oz semi-sweet chocolate
• 1 cup whipping cream
• 2 tablespoons peanut butter
2 x 8 Chocolate Cake
• Reece's Peanut Butter Cups halved and quartered
• chopped peanuts
• chocolate chips
• peanut butter chips
Procedure:
Bake and cool two 8 round chocolate cakes.
Begin by making the chocolate peanut butter ganache as it needs time to cool slightly. Bring whipping cream close to a boil either in the microwave or on the stove. Remove from heat and add chocolate and peanut butter. Allow to sit for a couple of minutes, and then stir until the mixture comes together smoothly.
For the peanut butter mousse, the first step is to cream the cream cheese and icing sugar together until smooth. Add the peanut butter, and vanilla and again, cream until smooth. Set aside. In a seperate bowl, whip whipping cream until soft peaks form. Gently fold the whipping cream into the peanut butter mixture until no white streaks remain. Use this to fill and cover the cake.
To assembly the cake, cover in peanut butter mousse. If desired, place quartered peanut butter cups in the filling between the two cake layers. Once mousse is smoothed onto the cake, pour a 1/4 cup of the ganache in the center of the cake, and using the back of a spoon, gently work the ganache to the edge of the cake. Continue to add ganache in the center of the cake until the chocolate reaches the edge and flows over the sides. Put as little or as much on as you'd like! Place halves and quarters of peanut butter cups along the bottom border of the cake. On the top of the cake, place halves of the cups in a circular shape and fill center with both chips, peanuts and quartered cups.
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Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.
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Reese's Chocolate Peanut Butter Cake
Love Reese's?? Then this Reese's chocolate peanut butter cake recipe is for you! It's made with moist chocolate cake layers, creamy peanut butter frosting, and loads of Reese's peanut butter cups.
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Eggless Peanut Butter Cake | Peanut Butter Chocolate Cake ~ The Terrace Kitchen
Are you looking for any better and healthy alternative for butter or oil in your cakes? We have got you a perfect recipe that uses Disano peanut butter instead of dairy butter or vegetable oil in the cake. Moreover, it adds a nutty flavor to the cake that is simply irresistible.
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Chocolate Peanut Butter Ice Cream Cake Recipe
Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.
#icecreamcake #chocolatepeanutbuttercake #peanutbuttericecreamcake
To print the recipe check the full recipe on my blog:
Cakeware:
Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.
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Peanut Butter Chocolate Cake | Perfect Recipe
In this video I show you the best way that I know to stack and decorate a chocolate peanut butter cake. This method makes the most delicious cake recipe for any peanut butter lovers out there. Don't forget to check out my previous video about creating the cake layers. Let me know in the comments below what you would like to see next!
Produced by: Morgan Steinagel
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!