Recipes

Search
« Take Me Back
Posted in: Desserts
Prep Time:
35 Minutes
Marinade Time:
30 Minutes - Chill
Serves:
16
Grill time:
35 Minutes

Chocolate & Peanut Butter Cake

With Reese Peanut Butter Cups

Posted on by Andrea Alden
Chocolate & Peanut Butter Cake
Serves 16
Prep Time:
Marinade Time: 30 Minutes - Chill
Grill time: 35 Minutes
After another quiet Halloween, we ended up with a ton of chocolaty treats. What better way to use up leftover candy than to make a Chocolate & Peanut Butter Cake With Reese Peanut Butter Cups. This dense and rich cake is bracketed by light and fluffy layers of peanut butter icing, topped with chopped peanut butter cups and drizzled with silky ganache. This dessert was a little too much after a big turkey dinner, but you’ve got to go big when it comes to dessert! 
Tap on the counter to release bubbles
Tap on the counter to release bubbles
Bake using indirect heat
Bake using indirect heat
Mix up the icing
Mix up the icing

Chocolate & Peanut Butter Cake

Serves: 16       Total Time: 1 Hour 40 Minutes

Ingredients

  • 1¾ cup flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1 cup of water with 1 tbsp. of espresso powder
  • 1 cup of buttermilk, room temperature
  • ½ cup of melted coconut oil
  • 1 tbsp. vanilla
  • 12 peanut butter cups, chopped
  • 1 cup of Reeses pieces/chocolate chips (optional)

Peanut Butter Icing

  • 1½ cups of peanut butter
  • ½ cup of room temperature butter
  • 1 block of cream cheese (250g)
  • ½ cup of smoked cream
  • 1 tsp. vanilla
  • 2¼ cups powdered sugar

Chocolate Ganache

  • 3 oz. dark chocolate, chopped
  • 3 oz. milk chocolate, chopped
  • ½ cup of smoked cream
  • 1 tbsp. butter

Directions

Step 1
Preheat your grill to 350°F. this recipe will use the indirect method.
Step 2
Prepare two 9-inch cake pans by brushing them with butter and then sprinkling in cocoa powder and coating the butter. Alternatively, use nonstick spray, and then place a piece of parchment on the bottom of each pan and hit them again with a little spray. Set aside.
Step 3
Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, water, espresso powder, buttermilk, coconut oil, and vanilla.
Step 4
Using a stand or hand mixer, slowly pour the eggs mixture into the flour mixture and combine. Once combined, turn the mixer onto medium-high and mix for 2 minutes. At this point, fold in the optional chocolate chips or Reeses pieces.
Step 5
Divide the batter evenly between the two prepared cake pans and drop the pans from about 1-inch above the counter a couple of times. This will break any air bubbles in the cake to help prevent the cake from breaking when you take them out of the pan. Bake using indirect heat for 35 minutes, rotating the cakes half way through the bake. When a toothpick comes out clean remove them from the grill and allow the cakes to cool to room temperature on a rack before turning them out. Then move the cakes to the fridge, or freezer to cool further while you make the icing and ganache.
Step 6
For the icing, Use a hand mixer to combine the peanut butter, butter, and cream cheese until fluffy. Add the smoked cream, vanilla, and powdered sugar. Continue to beat until fluffy. When the cakes are ice cold, if not frozen, divide the icing in half. Place the bottom layer of the cake onto a cake plate. Spread half of the icing on top of the first layer of cake. Repeat with the second layer of cake. Place in the fridge to set.
Step 7
For the ganache, place the chopped chocolate into a heatproof bowl. Pour the smoked cream and butter into a saucepan and heat until the cream begins to steam. Pour the steaming cream over the chocolate and let it sit for 5 minutes. Whisk until the chocolate is completely melted and glossy.
Step 8
Pour the ganache over the top of the iced cake, allowing it to drip however it wants. Top the cake with chopped peanut butter cups and Reeses pieces.
Step 9
Serve to the delight of your friends, family, the birthday person, peanut butter enthusiasts, and chocoholics.
Spread the icing thick
Spread the icing thick
That's a big cake
That's a big cake
Look at all that candy
Look at all that candy
And the silky ganache
And the silky ganache
A slice of life
A slice of life
So much chocolate
So much chocolate

Sharing Chocolate & Peanut Butter Cake With Reese Peanut Butter Cups is definitely easy to do after eating a big meal. This rich, dark, cake has the subtle smokiness from the grill and smoked cream, which is offset by the sweet chocolate and salty peanut butter-ness. It was a great way to use up all of the candy that we didn’t give away on Halloween, repurposing them for a post Thanksgiving treat that looks as amazing as it tastes. What dessert do you turn your favorite Halloween candy into?

Happy Grilling!



Related Articles

    • Grilled Banana Boat Sundaes - Grilled Banana Boat Sundaes are easily customized for everyone’s tastes and needs (allergy friendly). Mine was topped with home...
    • Oatmeal Cookies - These Oatmeal Cookies on the grill are wonderful. Just what the doctor ordered. I often find myself wanting freshly baked cookies, and ...
    • 3 Ingredient Chocolate Mousse - This 3 Ingredient Chocolate Mousse With Smoked Cream was creamy and delicious. It’s chocolate, so really, why wouldn’t it b...
    • Red Wine Chocolate Cake - If you are a chocoholic, then this cake is for you. Red Wine Chocolate Cake with Wine Soaked Berries, Red Wine Ganache, and Creamy Fros...
    • White Chocolate Cheesecake - My White Chocolate Cheesecake With Fresh Raspberries was the right amount of sweet, the berries adding the perfect accent to this desse...