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Decadent Reese’s Peanut Butter Poke Cake Recipe with Easy Chocolate Ganache

reeses peanut butter poke cake - featured image
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A rich and moist chocolate poke cake infused with a creamy peanut butter filling and topped with a silky homemade chocolate ganache, perfect for any occasion.

Ingredients

Scale
  • 1 box chocolate cake mix (about 15.25 oz / 432 g) – Duncan Hines recommended
  • Ingredients called for on the cake mix box (usually eggs, oil, water)
  • 1 cup creamy peanut butter (natural or regular, about 250 g / 8.8 oz) – Skippy or Jif
  • 8 oz (225 g) cream cheese, softened
  • 1 cup powdered sugar (120 g / 4.2 oz), sifted
  • 1/2 cup heavy whipping cream (120 ml / 4 fl oz)
  • 1 cup semi-sweet chocolate chips or chopped chocolate (175 g / 6.2 oz) – Ghirardelli or good-quality brand
  • 1/2 cup heavy cream (120 ml / 4 fl oz)
  • 1 teaspoon vanilla extract (optional)
  • Reese’s Peanut Butter Cups for garnish (about 6, halved or chopped)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan.
  2. Prepare chocolate cake batter according to box instructions using specified eggs, oil, and water. Pour batter evenly into pan.
  3. Bake for 30-35 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs. Avoid overbaking.
  4. While cake is warm, poke holes about 1 inch (2.5 cm) apart all over the cake using a wooden skewer or spoon handle.
  5. In a mixing bowl, beat softened cream cheese and peanut butter until smooth (2-3 minutes). Gradually add powdered sugar and mix.
  6. Slowly add heavy cream and beat until light and fluffy (3-4 minutes). Add more cream if filling is too thick.
  7. Spread or pipe peanut butter filling evenly over warm cake, pressing gently to allow filling to seep into holes.
  8. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Stir in vanilla if using.
  9. Pour ganache evenly over peanut butter layer, smoothing with an offset spatula. Let set at room temperature for 30 minutes or refrigerate for quicker setting.
  10. Garnish with halved Reese’s Peanut Butter Cups just before serving. Optionally sprinkle flaky sea salt.

Notes

Poke the cake while warm for best absorption of peanut butter filling. Use good quality chocolate for ganache. Let cream cheese soften fully before mixing. Ganache can be made ahead and gently reheated. Refrigerate cake to set ganache faster. For gluten-free, use almond flour cake mix and dairy-free cream cheese and cream alternatives.

Nutrition

Keywords: peanut butter poke cake, chocolate ganache, Reese's dessert, easy poke cake, peanut butter cake, chocolate cake, homemade ganache

Find it online: https://realityeats.com/decadent-reeses-peanut-butter-poke-cake-recipe-with-easy-chocolate-ganache/