For the cheesecake:
– 180g butter
– 180g sugar
– 3 eggs
– 120g self-raising flour
– 60g cocoa powder
– 400g cream cheese
– 50g icing sugar
– 190g smooth peanut butter
– 150ml whipped cream
– 1 tsp vanilla extract
– Reese’s Peanut Butter Cups
For the buttercream:
– 175g butter
– 380g icing sugar
– 110g milk chocolate
First, cream the butter and sugar together.
Then whisk in the eggs.
Fold in the flour and cocoa powder.
Pour the mix into a cake tin. Bake for 25 minutes at 180 degrees Celsius.
For the cheesecake mix, melt soaked gelatine in milk.
Combine cream cheese, icing sugar, peanut butter and whipped cream.
Add in the vanilla and whisk in the milk and gelatine mixture.
Once the cake is cool, slice in half.
Place one half back in the tin and pour on the cheesecake mix.
Sandwich the mix with the other sponge. Refrigerate for four hours.
Spread on the chocolate buttercream.
And top with Mini Reese’s.