Ingredients:
For the Chocolate Cake:
* 3/4 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup granulated sugar
* 2 large eggs
* 1/2 cup milk
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
For the Cheesecake Filling:
* 8 oz cream cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 1/4 cup Reese’s Pieces, chopped
* 1/4 cup Butterfinger candy bars, crushed
For the Chocolate Ganache:
* 1 cup semi-sweet chocolate chips
* 1/2 cup heavy cream
Instructions
1. Make the Cheesecake Filling (first, so it can chill):
1. In a mixing bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla extract. Mix until creamy.
3. Fold in the chopped Reese’s Pieces and crushed Butterfinger.
4. Scoop into a small bowl and refrigerate to firm up (30–60 minutes, or while cake is baking).
2. Bake the Chocolate Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper).
2. In a large bowl, whisk together:
Flour
Cocoa powder
Baking powder
Baking soda
Salt
3. In another bowl, beat together:
Sugar
Eggs
Milk
Vegetable oil
Vanilla extract
4. Combine the wet and dry ingredients until smooth.
5. Pour half the batter into the cake pan.
6. Spoon the cheesecake filling into the center, leaving a small border around the edge.
7. Cover with the remaining cake batter.
8. Bake for 30–35 minutes, or until a toothpick inserted into the chocolate part comes out clean (avoid the cheesecake center).
9. Cool completely in the pan before removing.
3. Make the Chocolate Ganache:
1. Heat heavy cream in a saucepan or microwave until just about to boil.
2. Pour over the chocolate chips in a bowl.
3. Let sit 2 minutes, then stir until smooth and glossy.
4. Let cool slightly to thicken before pouring.
4. Assemble & Serve:
1. Place cooled cake on a serving plate.
2. Pour ganache over the top, letting it drip slightly over the edges.
3. Optional: Top with extra candy pieces for garnish.
4. Chill in the fridge for 1–2 hours for clean slices—or serve warm for a gooey treat!
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