Chocolate Peanut Butter Cheesecake Cake

Ingredients

• 1 (14oz) can of dulce de leche

CHOCOLATE CAKE
• 1 3/4 cup all-purpose flour
• 2 cup sugar
• Heaping 3/4 cup cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temp
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 Tbs vanilla extract
• 1 cup black coffee, hot

CHEESECAKE
• 4 (8oz) packages full fat cream cheese, softened
• 1 1/4 cup sugar
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 5 eggs
• 12 fun sized Reese's Peanut Butter cups, chopped
• 1 tbsp flour

PEANUT BUTTER BUTTERCREAM
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup peanut butter
• 1 1/2 tsp vanilla
• 4-5 cups powdered sugar, sifted

GANACHE
• 2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tsp vanilla

Instructions

Chocolate Cake Instructions
1. Prepare 2 9” round pans either by putting parchment paper rounds on the bottom of each with cooking spray on top, or grease the 2 9”pans and coat with flour.
2. Preheat oven to 350 degrees.
3. Combine all dry ingredients (Flour, sugar, cocoa, baking soda and salt) until well mixed.
4. Add the eggs, butter, vanilla and buttermilk. Mix until it is well combined. Don’t overmix though or you will have a tough cake.
5. Add the cup of hot coffee and mix until incorporated. The batter will look very runny.
6. Divide the batter evenly between the 2 pans.
7. Bake for approx. 30 minutes.
8. Once finished, take out and allow to cool completely before wrapping with plastic wrap and putting in the refrigerator.

Cheesecake Instructions
1. Preheat oven to 475 degrees.
2. Prepare a water bath for the cheesecake. Line the outside (bottom and sides) of 2 9” springform pans with foil, to ensure that no water is able to leak into the pan. Place a parchment paper round on the bottom (inside) of the pan and spray with cooking spray. Place the springform pans in a larger pan.
3. Mix the cream cheese until light and fluffy. Slowly add the sugar, making sure to clean the sides with a spatula in between.
4. Add the sour cream and vanilla.
5. Add the eggs, one at a time, until completely mixed.
6. In a separate bowl, mix the chopped peanut butter cups with a tbsp of flour until it is lightly covered. This will help keep the peanut butter cups from sinking to the bottom of the cheesecake.
7. Fold the peanut butter cups into the cheesecake batter. (Make sure you shake all the excess flour off before adding to the batter)
8. Pour the cheesecake batter into the prepare springform pan.
9. Place both pans in the oven and add water (approx. 1/2”) to the larger pans.
10. Bake for 10 min. Decrease the oven temperature to 350 degrees and bake for an additional 50 minutes.
11. Let the cheesecakes cool completely. Cover with plastic wrap and refrigerate overnight.

Peanut Butter Buttercream
1. Cream butter and shortening together until fluffy.
2. Add peanut butter and vanillaand mix well.
3. Add powdered sugar, one cup at a time, until desired consistency is reached.

Cake Assembly
1. Place a layer of chocolate cake down.
2. Top with a little less than half of the dulche de leche and spread evenly. (If the dulche de leche is a little too thick to spread, you can add a small amount of milk to thin it out.)
3. Add a layer of cheesecake.
4. Spread an even layer of peanut butter buttercream.
5. Add a layer of cheesecake.
6. Spread some dulche de leche on top. (You will most likely not use all of the dulche de leche. Personal preference on how much you want to use)
7. Top with a chocolate cake layer.
8. Spread a thin layer of peanut butter buttercream on the top and sides of the cake.
9. Refrigerate for 30-60 minutes.

Ganache Instructions
1. While the cake is firming up in the refrigerator, place chocolate chips in a bowl.
2. Warm the heavy cream in a saucepan over med heat until it comes to a boil.
3. Pour heavy cream over the chocolate chips and allow to sit for about 5 minutes.
4. Mix until combined and add the vanilla.
5. Take the cake out of the fridge and pour ganache over the top and sides of the cake.
6. Decorate with leftover buttercream and drizzle warm peanut butter on top.

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