1 3/4 cup all-purpose flour
2 cup sugar
Heaping 3/4 cup cocoa
2 tsp baking soda
1 tsp salt
2 eggs, room temp
1 cup buttermilk
1/2 cup butter, melted
1 Tbs vanilla extract
1 cup black coffee, hot
4 (8oz) packages full fat cream cheese, softened
1 1/4 cup sugar
1/2 cup sour cream
2 tsp vanilla extract
12 fun sized Reese’s Peanut Butter cups, chopped
1 (14oz) can of dulce de leche
PEANUT BUTTER BUTTERCREAM
3/4 cup butter
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
- To make chocolate cake, preheat oven to 350.
- Line bottoms of 2 9″ round baking pans with parchment paper and spray with cooking spray, set aside.
- In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
- Add your eggs, buttermilk, butter and vanilla and mix until smooth.
- Fold in your hot coffee until a runny batter forms.
- Pour into your prepared baking pans and bake for about 30-35 minutes.
- Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
- Once fully cool, wrap in saran wrap and refrigerate.
- To make your Cheesecake preheat your oven to 475.
- Fill large pan with about 1/2″ of water and spray a 9″ springform pan with non-stick cooking spray and wrap bottom in tinfoil.
- In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.
- Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese’s Peanut Butter Cups.
- Pour into your prepared pan and place pan in water dish.
- Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.
- Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
- Once cooled trim off about 1/2-1″ of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.
- Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.
- Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.
- Add your dulce de leche to a bowl and add a few tsp of milk to thin out.
- On a turntable or cake stand add 1 of your layers of chocolate cake and top with half of your dulce de leche.
- Top your dulce de leche with 1 layer of your cheesecake.
- Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cheesecake.
- Spread the rest of your dulce de leche and top with other layer of cake.
- Trip outside of cake if need be to make even and spread a thin layer of your peanut butter buttercream to do a crumb coating and seal any gaps or spaces in the cake.
- Place in the freezer for about 30 minutes to harden up slightly.
- Meanwhile to make your ganache add your chocolate chips to heat proof bowl and add your heavy cream to sauce pan and heat until it just starts to boil.
- Pour your cream over chocolate chips and cover for about 5-7 minutes.
- Remove cover and stir until chocolate melts into cream.
- Let sit until it starts to thicken slightly but not too thick.
- Remove cake from freeze and pour some of your ganache over the top and spread down the sides of your cake (ganache should slightly harden once it hits the cool cake).
- Repeat until top and sides of cake are covered.
- Place your 1/4 cup peanut butter in small bowl and heat until liquid and drizzle over top of your cake.
- Decorate top and bottom of cake with remaining buttercream.
Keep cake refrigerated.
Original Recipes visit: Copycat Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake @ tornadoughalli.com