I just made the cake to trump all cakes. A giant Reeses peanut butter cup cake.
I actually was challenged by my boyfriend’s brother months ago to make this cake. He later told me I didn’t have to because it would take too long and it looks impossible.
Impossible you say? Oh ho ho..challenge accepted!
So I went to the nearest store that sells baking supplies and picked out a GIANT cupcake pan. When I got home, I wondered how I would ever be able to take this cake out of that pan without all the chocolate being destroyed. There must be a better way!
Looking around online, I found this Big Top Cupcake Silicone Mold, and I’m glad I did. I bought it from eBay, which made it all that much cheaper, and waited for it to arrive.
As soon as it arrived, I wasted no time, and made this right away. Warning: it takes a while to make!!
After I made the huge one, I still had some batter, peanut butter filling and chocolate ganache left, so I made a smaller, lighter version as in the pictures below.
If I were to make this again (and I bought some bakeware specifically for this so.. why not?) I would definitely make that lighter version. There was too much chocolate on the edges of the first one, while this one was just right.
You can just tell how good this was by the way I was licking every plate, bowl, spoon, mixer…that got into contact with this stuff. This was definitely worth the effort. If you want to give a special someone a surprise on their birthday, you should make them this cake.
GIANT Reeses peanut butter cup cake recipe, perfect for dessert. So rich and chocolatey, you will need to have a slice with a cup of coffee.
- 1/4 cup milk
- 1 tsp white vinegar
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup water
- 3/4 cup salted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup graham cracker crumbs
- 3/4 cup powdered sugar
- 1 Tbsp salted butter
- 1/2 cup smooth peanut butter (or more, add to your liking)
- 4 Tbsp salted butter
- 1 1/3 cup whipping cream
- 26 oz chocolate chips
For the cake: In a small bowl, mix together the milk and vinegar and set aside.
In a large bowl, mix together the flour, sugar, baking soda and salt.
In a medium saucepan, heat the water, 3/4 cup butter and cocoa powder on medium heat. Stir constantly. As soon as it begins to boil, remove from stove.
Pour the cocoa mixture into the dry ingredients and mix until fully combined. Add in the egg, milk mixture and vanilla, and mix until fully incorporated.
Grease the giant cupcake silicone mold with butter and pour a little cocoa powder over the butter. Shake around until the butter is coated with powder.
Pour about 3/4 inch of batter into the bottom of the mold.
Bake at 325˚F for about 20-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Let cool. When cool, cut the top of with a large serrated knife so that it is flat and leveled.
Repeat steps 5-8.
For the peanut butter filling: In a medium bowl, mix together the peanut butter filling ingredients, adding more peanut butter until it tastes right to you.
Trace the bottom of the mold onto a piece of wax paper. Take the peanut butter mixture and form a little “patty” in the centre. Leave space between the edge of the paper and the peanut butter patty. Refrigerate for around 2 hours.
Once the layers are formed, cut the layers so that they fit into the mold with spaces around the sides. (See photo below)
For the chocolate ganache: In a large saucepan, heat the 4 tablespoons of butter and whipping cream on medium heat. Heat until it begins to bubble.
Remove from stove and add the chocolate chips. Let sit for a minute, then slowly stir it in. Pour around 3/4 inch of ganache into the mold. Place it in the fridge to cool, then transfer to freezer for a bit.
Place one layer of chocolate cake on the bottom, then the peanut butter layer, then another chocolate cake layer.
Rewarm the chocolate ganache until just melted (avoid stirring too much). Pour around the sides of the cake layers and cover the top. Refrigerate, then transfer to freezer.
Carefully peel back the mold