This indulgent Reese’s Peanut Butter Egg Chocolate Cake Eggtravaganza is a peanut butter fan’s dream cake. Chocolate sponges filled with a chocolate and peanut butter frosting, topped with Reese’s eggs, chocolate and a caramel sauce. Delicious!
Anyone who adores all things peanut butter will love those Reeses peanut butter eggs which hit the shops this year. As soon as I saw them on my social media feed, I knew I had to somehow incorporate them into a cake. So here it is, my Reese’s Peanut Butter Egg Chocolate Cake Eggtravaganza which is a celebration of all things chocolate, peanut butter and cake.
This cake is simple enough to make and would be great served at Easter as an indulgent treat. Of course, why wait until Easter when you could make and enjoy this cake now?
As well as using the Reese’s chocolate eggs to top my cake with, I also made some homemade salted peanut and dark chocolate eggs to sit around the bottom. I own a silicone egg mould so this was easy for me to do. However, you could add some more of the Reese’s eggs instead or not add any extra ones of course. It is optional, I just like to go a little OTT with my cake decorating from time to time !
This Reeses Peanut Butter Egg Chocolate Cake Eggtravaganza contains a chocolate sponge inside, sandwiched together and covered with a homemade frosting made using cream cheese,peasnut butter and chocolate spread. Topped with milk chocolate, the Reeses eggs, a caramel sauce and some more salted peanuts, this really is a peanut butter fans perfect cake.
It does taste very yummy and surprisingly is not sickly due to the mixture of salty and sweet flavours within it.
Here is the recipe:
- 300g butter
- 300g sugar
- 250g flour
- 50g cocoa powder
- 6 eggs
- *For the peanut butter & chocolate frosting*
- 250g cream cheese
- 200g chocolate spread
- 200g peanut butter
- 150g milk chocolate, melted
- 6 Reeses Eggs, cut in half
- salted peanuts
- caramel sauce ( I used a pre made one from a tin)
- *Homemade Dark chocolate & salted peanut eggs* (optional - you could leave these out or use shop bought egg halves))
- 200g dark chocolate
- salted peanuts
- a silicone egg mould
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line 3 x 8cm cake tins (or if like me you only have 2 cake tins this size, you will need to bake in 2 batches)
- Place the butter and sugar in a large bowl to cream together. Beat well for about 5 minutes until pale and soft
- Add the eggs and a spoonful of the flour and beat for a few more minutes
- Fold in the remaining flour and the cocoa powder
- Divide the batter between the tins and bake in the oven for about 23 mins until risen and cooked right through
- Leave to cool inside the tins
- *To make the homemade Dark chocolate & salted peanut eggs* ( purely optional of course)
- Melt the chocolate
- Place a few salted peanuts inside each of the egg moulds (mine has 6 cavities) and divide the melted chocolate by pouring the chocolate into each mould
- Leave to cool and then pop into the fridge to set fully.
- *To make the peanut butter & chocolate frosting*
- Place the peanut butter, cream cheese and chocolate spread into a bowl and beat well to make smoothish frosting
- Keep ½ a piping bags worth back.
- *Assemble the cake*
- Sandwich the sponges together with some of the frosting
- Cover the outside of the cake with more of the frosting
- Place in the fridge for an hour to set
- Take out the cake, and pour the melted milk chocolate over the top and encourage drips to cascade down the cake
- Take the frosting you reserved in the piping bag and pipe 10 swirls around the circumference of the cake, and one in the centre
- Top the outer swirls with half an egg on each, and the middle swirl top with two egg halves.
- Using the leftover frosting, pipe some onto the back of your 6 homemade eggs (if you made them - you could add any other bought chocolate egg if you prefer) and stick them along the bottom of the cake
- Lastly, take the caramel sauce and place into a piping bag (or you could go free hand), and drizzle over the top of the cake and scatter some more salted peanuts over the top as a final flourish.
Pin for later x
Bake of the Week
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Welcome to a new Bake of the Week. Thank you to everyone who linked up last week – a total of 10 bakes which is brilliant,ad here they are:
Gooey Caramel Brownies by Curly’s Cooking
My very own Chocolate Orange Flapjacks
Kat’s delicious Lotus Biscoff Cupcakes
Coffee and Walnut Drip Cake.Corina’s comforting Spiced Apple Crumble Muffins
A healthy syn free mushroom tagliatelle meal from Mother Geek
Perfect for Burns night are these creative Wee Sleekit Cheese and Haggis Birls from Claire
Another tasty Scottish inspired recipe are these Crumbly Cranachan Shortbread with Whisky by Hodge Podge Days
Then we had this gorgeous Coffee and Walnut Drip Cake with a dark chocolate ganache topping baked by Katie
Helen’s very own scrummy looking Cherry Bakewell Cookies
Another bake by me -my After Eight Triple Chocolate Brownies
Finally we have the unusual sounding, but tasty looking Tiger Nut Chocolate Chip Cookies from Choclette
What an amazing array of bakes. So now to choose a favourite, which is very hard because they are all do delicious looking. However, I am going with these biscuits by Hodge Podge days as my Bake of the week – they just sounded very moreish,and such a great take on a classic ad well know Scottish dessert. Also they would be perfect for a Burns Night celebration.
The new linky opens every Thursday with a new Roundup, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE
Please do link up your new #BakeoftheWeek here: