📖 Instructions:
1️⃣ Make the Chocolate Cake: Preheat your oven to 350°F (175°C) and grease two 9-inch pans with parchment paper. Combine the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in a large bowl. Add eggs, buttermilk, melted butter, and vanilla, mixing well. Gradually add hot coffee to make a smooth batter. Divide the batter between the pans and bake for 30-35 minutes. Cool completely and refrigerate. 🍰
2️⃣ Prepare the Cheesecake Layer: Set your oven to 475°F (245°C) and arrange a water bath. Beat cream cheese until fluffy, then add sugar, sour cream, and vanilla. Add eggs one at a time, mixing after each addition. Fold in the chopped Reese’s cups. Bake for 10 minutes, reduce the heat to 350°F (175°C), and bake for 50-60 minutes until set. Cool overnight in the fridge. 🍰🧀
3️⃣ Make the Peanut Butter Buttercream: Beat softened butter and shortening until fluffy. Blend in peanut butter and vanilla, then gradually add powdered sugar until smooth and creamy. 🥜🍰
4️⃣ Prepare the Chocolate Ganache: Heat heavy cream until simmering, then pour it over the chocolate chips. Let sit for 5 minutes, then stir until smooth and thick. 🍫🧴
5️⃣ Assemble the Cake: Place one chocolate cake layer on a serving plate and spread dulce de leche on top. Add the cheesecake layer, then cover with peanut butter buttercream. Repeat with the second cake layer, dulce de leche, cheesecake, and buttercream. Coat the entire cake with a thin layer of buttercream (crumb coat) and freeze for 30 minutes. Pour ganache over the top, letting it drip down the sides. Drizzle warmed peanut butter and decorate with buttercream swirls for the final touch. 🍰🍫🍯
