Description
A rich, no-bake (mostly) dessert featuring a moist chocolate cake base soaked in a peanut butter and chocolate ganache filling, topped with velvety fudge frosting. This crowd-pleasing treat tastes like a Reese’s cup and brownie combined.
Ingredients
Scale
- 1 box (15-18 oz) chocolate cake mix (Devil’s Food recommended)
- 1 box (3.4 oz) instant chocolate pudding mix
- Water and vegetable oil (per box instructions)
- 1 jar (16 oz) chocolate fudge frosting
- 12–14 Reese’s Peanut Butter Cups (chopped finely)
- 1 cup heavy cream (divided)
- ½ cup smooth peanut butter
- ½ cup semi-sweet chocolate chips
- ½ cup crushed Reese’s Pieces or mini cups (for garnish)
- Sea salt flakes (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Mix cake mix, pudding mix, water, oil, and eggs according to box directions. Pour into pan and bake for 25-30 minutes until a toothpick comes out clean.
- Let the cake cool completely in the pan. Do not poke holes in a warm cake.
- While cake cools, chop Reese’s cups, reserving ¼ cup for garnish.
- In a medium saucepan, heat 1 cup heavy cream until it simmers. Remove from heat and add chocolate chips and chopped Reese’s cups. Let sit 2 minutes, then whisk until smooth and glossy.
- Poke holes all over the cooled cake surface using the handle of a wooden spoon, spacing them about 1 inch apart. Do not poke through to the bottom.
- Pour the warm peanut butter chocolate filling evenly over the poked cake. Let sit for 15-20 minutes to absorb.
- If necessary, soften the jar of fudge frosting by microwaving for 15-20 seconds or whipping with an electric mixer.
- Spread the fudge frosting evenly over the cake.
- Garnish with reserved chopped Reese’s pieces and a sprinkle of sea salt flakes.
- Refrigerate for at least 2 hours, preferably overnight, before slicing.
Notes
Ensure the cake is completely cool before poking holes to prevent collapse. Use smooth peanut butter for a silky texture; natural peanut butter may separate. The cake is best made 1-2 days ahead to allow flavors to meld. Store in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 480
- Sugar: 38
- Sodium: 320
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 3
- Protein: 8
Keywords: Reese's cake, poke cake, no-bake dessert, peanut butter chocolate, fudge frosting, easy dessert, party dessert, chocolate cake