Love Reese’s?? Then this Reese’s peanut butter-chocolate perfection cake recipe is for you!
I always prepare my cake by baking it in two round 9″ pans. After baking, I let the cakes cool completely before wrapping them in plastic wrap and freezing them ahead of time. 

Once frozen, you can choose to make two separate cakes or two layers of cake from the two frozen cakes.
Perfect for any occasion!

Ingredients:

For the cake:

• 2 eggs

• 100 grams of sugar

• Pinch of salt

• 100 ml of oil

• 140 grams of flour

• 5 grams of baking powder

• Half a cup of orange juice

• 3-4 spoons of Liqueur Disaronno or any other, according to your preference.

For the cream:

• 250 whipping cream 38%

• 250 milk

• Lemon zest

• 1 Vanilla pudding package

• 1\2 tsp Vanilla extra

• Nutella spread

• Chunky peanut butter

• 100 gr milk chocolate + 1 spoon of oil

• Mini Reese’s cups for decoration.

Instructions:

1. Heat the oven to 180 degrees. Grease a mold.

2. Prepare the base: beat eggs with a pinch of salt and gradually add the sugar until a stable foam is obtained. Add the oil in a slow stream while whisking.

3. Add flour and baking powder to the mixture, alternately with the orange juice.

4. Pour into a pan and bake until a toothpick inserted into the cake comes out dry with moist crumbs. Cool well.

5. Prepare the cream: whip all the cream ingredients.

Assemble the cake:

1. Make holes with a toothpick and dip in the liqueur.

2. Spread Nutella spread.

3. Spread chunky peanut butter.

4. Beat the cream ingredients: whipping cream, milk, Lemon zest and vanilla pudding until firm.

   Apply cream.

5. Melt chocolate with oil in a 30-second pulses in the microwave.

6. Stir every 30 seconds before continue melting.

7. Decorate with Mini Reese’s cups or salted peanuts, or both (-: