Description
This Reese’s Chocolate Snack Cake is a decadent and moist chocolate cake layered with a creamy peanut butter mousse, topped with chopped Reese’s Miniature Cups for an extra peanut butter and chocolate punch. Perfect for chocolate and peanut butter lovers, this dessert combines rich cocoa with smooth peanut butter in a simple baked treat ideal for gatherings or indulgent snacking.
Ingredients
Scale
Chocolate Cake
- ½ cup (113g) unsalted butter
- 1 ⅓ cup (285g) granulated sugar
- ½ cup (56g) cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (160g) cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (204g) water
Peanut Butter Mousse
- ¾ cup (190g) creamy peanut butter
- ¼ cup (57g) unsalted butter
- ½ cup (60g) powdered sugar
- ¾ cup (6oz / 170g) heavy cream
Topping
- 8-10 Reese’s Miniature Cups, chopped (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease an 8” x 8” square pan with cooking spray and line it with parchment paper, creating an overhang on all four sides to form a sling for easy cake removal.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar until the mixture is fluffy and light in color, approximately 5 minutes, ensuring the butter is softened for best results.
- Add Eggs and Cocoa: Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract. Scrape down the bowl, then add the cocoa powder. Start mixing on low speed and gradually increase to medium until fully combined and smooth, scraping the sides as needed.
- Combine Dry Ingredients and Alternate Mixing: Sift together the cake flour, baking soda, baking powder, and salt. Alternately add the sifted flour mixture and the water into the batter, starting and ending with the flour. Mix gently after each addition just until combined, scraping down the bowl occasionally to ensure even mixing without overdeveloping gluten.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 45-50 minutes or until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan.
- Prepare Peanut Butter Mousse: In a large mixing bowl, beat together the creamy peanut butter and unsalted butter with an electric mixer until smooth and free of lumps. Add the powdered sugar and mix just until fully incorporated. In a separate bowl, whip the heavy cream to soft peaks and then fold it carefully into the peanut butter mixture until the mousse is thick and smooth.
- Assemble the Cake: Using a tapered spatula, spread the peanut butter mousse evenly over the cooled chocolate cake, pushing the frosting to cover the edges and corners completely for a neat finish.
- Add Topping and Serve: Optionally, sprinkle chopped Reese’s Miniature Cups over the top of the mousse for added texture and flavor. Slice the cake into 9 generous servings and enjoy your indulgent Reese’s Chocolate Snack Cake.
Notes
- Use a thick, conventional creamy peanut butter like Skippy or Jif for best mousse texture; natural peanut butter varieties may affect consistency.
- Store the cake in an airtight container in the refrigerator for up to 3 days to maintain freshness and mousse stability.
Nutrition
- Serving Size: 1 slice (approximately 1/9 of the cake)
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
