Ingredients
1 box Devil’s Food Cake mix
1 c. all-purpose flour*
1/2 c. butter, softened
1 c. peanut butter
1/2 c. brown sugar
1/2 c. powdered sugar
1 tsp. pure vanilla extract
1 tsp. kosher salt
3 tbsp. whole milk
1/2 c. mini chocolate chips
1 1/2 c. chocolate chips
3/4 c. heavy cream
1/3 c. peanut butter, melted
1 c. roughly chopped Reese’s
Preparation
Step 1Preheat oven to 350° and line two cake pans with parchment paper. Step 2Prepare cake batter according to package instructions then divide between prepared cake pans. Bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cakes cool completely.Step 3Meanwhile, make peanut butter cookie dough: Microwave flour until the flour has reached about 160° in temperature, 2 to 3 minutes. Step 4In a large bowl, combine butter, peanut butter, brown sugar, and powdered sugar and beat until smooth. Add in flour, vanilla, salt, and milk until fluffy. Fold in chocolate chips.Step 5Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.Step 6Spread cookie dough onto one of the cooled cakes. Place the second cake on top. Cover with ganache, drizzle with peanut butter, then top with chopped Reese’s.Step 7Let ganache set for about 10 minutes then slice and serve.
*While some experts say it’s okay to eat raw flour (as long as it hasn’t been affected by recalls), the FDA warns against it. Some suggest heat-treating the flour, by cooking it in the microwave or oven, to kill off any bacteria, before using it in any no-bake treat.
