Reese's Peanut Butter Earthquake
An indulgent dessert combining chocolate cake with a creamy peanut butter twist, perfect for gatherings and special occasions.
Ingredients
For the chocolate cake
- 1 box chocolate cake mix The foundation of this dish, with its rich cocoa flavor.
- 3 large eggs Essential for binding and adding moisture.
- 1/2 cup oil Provides the cake with a tender crumb.
- 1 cup water Helps in achieving the right cake batter consistency.
For the peanut butter cream layer
- 120 g melted butter Adds a luxurious richness to the overall flavor profile.
- 225 g softened cream cheese Infuses the dish with a creamy texture and tangy taste.
- 125 g creamy peanut butter The star of the show, adding a nutty, velvety smooth flavor.
- 2.5 ml vanilla extract Enhances the sweet aromas in the dish.
- 500 g powdered sugar Sweetens the cream cheese mixture, giving it the perfect consistency.
For the toppings
- 90 g semi-sweet chocolate chips Contributes delightful bursts of chocolatey goodness.
- 180 g mini peanut butter cups, halved Provides delightful pockets of peanut butter goodness.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and lightly grease a 23 x 33 cm glass baking dish.
- In a large mixing bowl, mix the chocolate cake batter according to package instructions, incorporating the specified water, oil, and eggs. Pour evenly into the prepared baking dish.
- In another bowl, beat together the softened cream cheese and melted butter until smooth. Add the creamy peanut butter and vanilla extract, mixing until combined.
- Gradually blend in powdered sugar until the mixture is thick and creamy.
Assembly
- Distribute spoonfuls of the peanut butter cream mixture across the surface of the chocolate batter.
- Scatter the semi-sweet chocolate chips and halved mini peanut butter cups over the top.
Baking
- Bake for 45 to 55 minutes, or until edges are set and the top is cracked. Allow to cool slightly before serving.
Notes
For a richer flavor, consider using homemade chocolate cake. For added crunch, add chopped peanuts before baking. Store leftovers at room temperature for 1-2 days or in the refrigerator for up to a week.