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How to Make Ultimate Chocolate Peanut Butter Torte
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, melt 1 cup (2 sticks) unsalted butter. Add 1 cup unsweetened cocoa powder and whisk until smooth.
- Add 2 cups granulated sugar and mix until well combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup chopped Reese's Peanut Butter Cups.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, spread ¼ cup creamy peanut butter on the top of one layer.
- Top with the second cake layer.
- Melt 6 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle melted chocolate over the top of the torte.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
227g
Fat
94g
Carbs
25g
