Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) boiling water
  • 1/2 cup (120g) creamy peanut butter
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 6 large egg yolks
  • 1 cup (240g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 12 Reese's Peanut Butter Cups, chopped
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 1/4 teaspoon salt
  • 1 cup (150g) roasted peanuts, unsalted
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon baking soda

Instructions:

  1. Bake the Peanut Butter Cake: Prepare cake batter. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
  2. Churn the Reese's Peanut Butter Ice Cream: Make a custard base. Churn in an ice cream maker according to the manufacturer's instructions. Fold in chopped Reese's Cups during the last few minutes of churning. Freeze until solid.
  3. Prepare the Chocolate Ganache: Heat heavy cream in a saucepan. Pour over chopped chocolate and let sit for a minute. Whisk until smooth and glossy. Cool slightly.
  4. Make the Peanut Brittle Crumble: Combine sugar, water, and salt in a saucepan. Cook over medium heat until golden amber. Stir in peanuts, butter, and baking soda. Pour onto a baking sheet and let cool completely. Break into small pieces.
  5. Assemble the Reese's Dream Cake: Layer one cake round in the springform pan. Spread with half of the ice cream. Top with the second cake round. Spread with remaining ice cream. Freeze for at least 2 hours.
  6. Frost and Finish: Remove cake from freezer. Pour chocolate ganache over the top. Sprinkle with peanut brittle crumble. Freeze for 30 minutes to set the ganache. Serve immediately.