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Peanut Butter Mousse Reese’s Cup Cheesecake Cake Recipe



INGREDIENTS:


Chocolate Cake Layers:
  • 2 cups sugar
  • 1 cup (2 sticks) butter, melted
  • 3/4 cup Greek yogurt
  • 1 cup whole milk
  • 4 eggs
  • 1 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 cup cocoa powder
  • 2 cups all purpose flour
  • 2/3 cup semi-sweet chocolate chips or chunks 
Cheesecake Layers:
  • 24 ounces(3 8oz packages) cream cheese, softened
  • 3/4 cup sour cream or Greek yogurt (or 1/3 cup of each)
  • 3/4 cup sugar
  • 3 eggs
  • 3 tablespoons flour
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon salt
  • 1 1/2 (about) cups chopped Reese's peanut butter cups
Peanut Butter Mousse:
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter
  • 1 cup whole milk
  • 3 tablespoons cornstarch + 2 tablespoons water
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
Chocolate Coating:
  • 1 cup semi-sweet chocolate
  • 4 teaspoons sunflower oil (or preferred oil)
  • 1 additional cup chopped Reese's peanut butter cups (optional)
Peanut Butter Mousse Reese’s Cup Cheesecake Cake Recipe


INSTRUCTIONS:

Chocolate Cake Layers:
  1. {First make sure to clear some space in your fridge and freezer for chilling the pieces and then storing the finished cake.}
  2. Preheat oven to 350° F (180° C) and combine butter and sugar in large mixing bowl and whisk until smooth. Add yogurt and milk, then beat in eggs. Mix in salt, vanilla, and soda, then cocoa powder and flour and stir until batter is smooth. Stir in chocolate chips until combined.
  3. Grease and flour 2 10-inch round spring-form pans. Divide batter between them and spread the top into an even layer. Bake for 20 - 24 minutes or until toothpick comes out clean when inserted in centers.
  4. Cool for at least 5 minutes then loosen cakes from pan and place on a wire rack to finish cooling. After about 30 minutes place the cakes on plates and wrap them completely in plastic and put in the fridge to chill for at least 2 hours (you can put them in the freezer instead to speed up the chilling).
Cheesecake Layers:
  1. Reduce oven to 325 degrees F (160 C) and beat cream cheese until very smooth with no lumps. Add sugar and sour cream/yogurt and beat together with cream cheese. Beat in eggs one at a time until batter is silky smooth. Add the flour, vanilla, and salt and beat until mixed.
  2. Again grease and flour 2 10-inch round spring-form pans very well. Divide batter between the two and spread the top into an even layer. Sprinkle the chopped Reese's over the cheesecake and use a rubber spatula to gently push them down and cover as much as possible with batter.
  3. Now place pans in oven and bake for 35 - 40 minutes until the center doesn't, or just barely, jiggles when nudged and the tops are browning.
  4. Remove from oven and cool for at least 30 minutes then loosen cakes from sides of pan and remove the form pieces, leaving cakes on bases of pans. Place on a wire rack to finish cooling. After about 30 minutes wrap them completely in plastic on the bases and put in the fridge to chill for at least 2 hours (you can put them in the freezer instead to speed up the chilling).
Peanut Butter Mousse:
  1. Combine the sugar, salt, butter, and milk in a medium saucepan over medium low heat. Bring to a soft boil and stir for about 5 minutes until it is just starting to thicken a little, then reduce heat to low. Mix the cornstarch with water until smooth and add to pan with peanut butter. Stir over heat for about 5 minutes more until the peanut butter is melted in and the mixture is thick. Stir in vanilla and pour mixture into a bowl or container. Allow it to cool for about 10 minutes then cover and place in the freezer to chill for at least 1 hour. Meanwhile, pour the 2 cups of cream into the bowl of a stand mixer and place in fridge to get it as cold as possible for whipping.
  2. After the peanut butter mix is cold, remove mixing bowl from fridge and beat cream until it forms stiff peaks. Stir about 1/2 cup of whipped cream into peanut butter mixture until loosened and combined, then fold in the remaining whipped cream until you have a thick fluffy mousse. Chill until cake layer are ready to assemble.
Assemble:
  1. Once everything is completely chilled, choose desired plate/dish to assemble cake on and remove layers from fridge and/or freezer. Place one of the chocolate cake layers on tray and spread a thin layer of the mousse on top. Carefully loosen one of the cheesecake layers from pan base and place on top of mousse. Now top that layer with a thicker layer of mousse (about 1/2 inch) and then repeat this pattern for layering the other half of cake. Top the cake with a generous layer of mousse and use a cake spatula to spread any mousse that wanted to ooze out the sides. Place the whole cake in the freezer and allow it to get as cold as possible for at least 30 minutes before adding the topping.
Chocolate Coating:
  1. Melt chocolate with 2 tablespoons of oil in a double boiler until smooth then remove from heat and allow it to cool for about 5 minutes then remove cake from freezer and poor ganache over the top. If desired, pile more Reese's in the center and then fill and star-tipped pastry bag with some of the remaining mousse and pipe a border around the top. Store cake in fridge or fridge until ready to serve. Any remaining mousse can also be piped like whipped cream to garnish for serving.

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Peanut Butter Mousse Reese’s Cup Cheesecake Cake Recipe Peanut Butter Mousse Reese’s Cup Cheesecake Cake Recipe Reviewed by kuji hara on 1:24 AM Rating: 5

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