Chocolate Cake: Preheat oven to 350°F. Line the bottoms of two 9″ round baking pans with parchment paper and spray with cooking spray. In a large bowl, mix flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter, and vanilla. Mix until smooth. Fold in hot coffee to form a runny batter. Pour into prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes, then invert onto racks to cool completely. Wrap and refrigerate.

Preheat oven to 475°F. Prepare a 9″ springform pan by spraying with non-stick spray and wrapping the bottom in tinfoil. In a large bowl, cream the cream cheese until fluffy. Mix in sugar, sour cream, and vanilla. Add eggs one at a time, blending after each. Fold in chopped Reese’s. Pour into prepared pan, place in a water bath, and bake for 10 minutes. Reduce heat to 350°F and bake for another 50-60 minutes. Cool, then refrigerate 4-6 hours or overnight. Level the top, then cut horizontally.

Cream butter, shortening, and peanut butter. Add vanilla. Gradually mix in powdered sugar to desired consistency.

Place chocolate chips in a heat-proof bowl. Heat cream until boiling and pour over chocolate. Let sit 5-7 minutes, then stir until smooth. Allow to thicken slightly.

Assembly :

Place one layer of chocolate cake on a stand. Spread dulce de leche, add one layer of cheesecake, and spread some buttercream. Add the second layer of cake, more dulce de leche, and the second cheesecake layer. Apply a crumb coat of buttercream. Freeze for 30 minutes. Cover cake with ganache. Drizzle melted peanut butter over the top. Decorate with additional buttercream, pieces of Reese’s cups, and optional chocolate decorations. Notes Keep cake refrigerated. Calories: Approximately 911 kcal per serving.

• Ingredient Temperatures : For best results, ensure that all refrigerated ingredients like eggs, cream cheese, and buttermilk are at room temperature before you start.
• Coffee in Cake : The hot black coffee enhances the cocoa flavor in the chocolate cake, making it richer and more intense. If you prefer, decaffeinated coffee can be used as a substitute.
• Water Bath for Cheesecake : Baking the cheesecake in a water bath helps to regulate the temperature and prevent cracking on the surface, making for a smoother finish.
• Decorating Tips : For an extra touch of elegance, consider using tempered chocolate to create decorative shards or curls that can be placed on top of the ganache.

Q1: Can I make any part of this dessert in advance? A1: Yes, both the chocolate cake and the cheesecake layers can be made in advance and stored in the refrigerator. The chocolate cake can be wrapped tightly and kept for up to 2 days, and the cheesecake can be refrigerated overnight.

Q2: What can I use if I don’t have a springform pan for the cheesecake? A2: If you do not have a springform pan, you can use a regular round cake pan. Line it with parchment paper and allow the paper to extend over the sides to easily lift the cheesecake out once it’s set.

Q3: How do I ensure my ganache is smooth and not grainy? A3: To ensure the ganache is smooth, make sure the cream is boiling when you pour it over the chocolate chips, and do not stir immediately. Let it sit for 5-7 minutes to gently melt the chocolate before stirring.