Skip to content 
Make the chocolate cake:
1- Preheat oven to 350°F (175°C). Line the bottom of 2 (9-inch) round baking pans with parchment paper and spray with cooking spray.
2- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
3- Add the eggs, butter, melted butter, and vanilla extract and mix until smooth.
4- Fold in the hot coffee until a runny batter forms.
5- Pour the batter into the prepared baking pans and bake for about 30-35 minutes.
6- Remove from the oven and let cool in the pans for 10 minutes before inverting onto cooling racks. Once completely cool, wrap in Saran wrap and refrigerate.
Make the cheesecake:
1- Preheat oven to 475°F (245°C). Fill a large baking pan with about 1⁄2 inch of water and spray a 9-inch springform pan with nonstick cooking spray. Line the bottom with foil.
2- In a large bowl with an electric mixer, beat cream cheese until fluffy.
3- Mix sugar, sour cream, and vanilla until combined.
4- Add eggs one at a time, mixing well after each addition. Fold in chopped Reese’s Peanut Butter Cups.
5- Pour batter into prepared pan and place pan in water bath.
6- Bake for 10 minutes, then reduce heat to 350°F (175°C) and continue baking for another 50-60 minutes until cheesecake is set.
7- Remove from oven and let cool. Once cooled, cover and refrigerate for at least 4-6 hours, preferably overnight.
Make the peanut butter frosting:
1- In a large bowl, cream together some of the butter and shortening until fluffy.
2- Add the peanut butter and vanilla, mixing until well combined.
3- Gradually add the powdered sugar 1 cup at a time until desired consistency is achieved.
Make the ganache:
1- In a heatproof bowl, place the chocolate chips.
2- In the saucepan, heat the heavy cream until it begins to boil, then pour over the chocolate chips.
3- Cover and let sit for 5-7 minutes. Stir until the chocolate is melted and smooth. Let sit until slightly thickened.
Assemble the cake:
1- On a turntable or cake stand, place one layer of chocolate cake. Spread half of the dulce de leche on top.
2- Add one layer of cheesecake on top of the dulce de leche, followed by about 1 cup of the peanut butter frosting.
3- Place the second layer of chocolate cake on top, spread with the remaining dulce de leche, and add the second layer of cheesecake.
4- Trim the edges of the cake if necessary to even out, then spread a thin layer of peanut butter frosting around the sides and top for a crumb coat. Stop for 30 minutes to set.
5- Remove the cake from the freezer and pour the ganache over the top, spreading it around the sides. Repeat until the top and sides are completely covered.
6- Heat 1/4 cup peanut butter until it melts and drips over the top of the cake.
7- Frost the top and bottom of the cake with any remaining peanut butter frosting.
Enjoy 😉