Skip to main content

REESE’S Hot Chocolate Cake (Flourless)


12 hours
Skill Level
1 cake

This cake is like a slice of hot chocolate! Since it’s made without flour, it actually starts from melted milk chocolate base. Chopped REESE’S Peanut Butter Cups and a REESE’S Peanut Butter glaze make it extra decadent.

Ingredients & Directions

Prep Time
55 minutes
Bake Time
45 minutes
8 minutes
Cool Time
2 hours
Chill Time
8 hours


  • 4 cups
    HERSHEY'S Milk Chocolate Chips (two 12-oz pkgs)
  • 1-1/4 cups
  • 2 cups
    sugar , divided
  • 2 tsps
  • 2 cups
    butter (4 sticks), softened
  • 12
  • 2 cups
    REESE'S Peanut Butter Cups, chopped (about 14 (0.75 oz each) peanut butter cups)
  • 1 cup
    REESE’S Creamy Peanut Butter
  • 1 cup
    powdered sugar
  • 1 tsp
  • 1/2 cup
  • 1 Tbsp
    corn syrup

Step-By-Step Directions

Equipment Needed 
saucepan saucepan
oven oven
whisk whisk
cake pans (2) 10-inch cake pans
paper parchment paper
measuring cup measuring cups
rubber scraper rubber scraper
mixing bowl mixing bowl

Heat oven to 350° F. Line two 10-inch round cake pans with foil, extending foil beyond pan sides. Lightly coat foil with non-stick cooking spray.



Place chocolate chips in large heatproof bowl. Combine water and 1-1/4 cups sugar in medium saucepan. Bring to a boil, stirring constantly, over medium heat. Pour over chocolate; stir with whisk until chocolate is melted and mixture is blended and smooth. Add butter, stirring with whisk until thoroughly blended. Set aside.


Beat eggs and remaining 3/4 cup sugar in extra large bowl on high speed of electric mixer until pale yellow, almost white and mixture forms a ribbon on the batter that will hold its shape for a few minutes when beaters are lifted. (This will take about 10 minutes using a stand mixer and about 40 minutes if using a hand mixer). Gently fold egg mixture into chocolate mixture; divide batter into prepared pans. Sprinkle 1 cup chopped peanut butter cups over each pan.


Bake in water bath 40 to 45 minutes or until crust forms. Remove from water bath, cool to room temperature on wire rack. Cover; refrigerate 8 hours or overnight.


Lift 1 cake layer from pan, peel back foil. Invert onto serving plate and completely remove foil. Remove second cake layer from pan; peel back foil and invert onto first layer. Remove foil. Prepare and pour glaze on top of chilled cake, spreading evenly over cake top. Garnish with additional chopped peanut butter cups, if desired. Cover; refrigerate leftover cake. Makes 12 servings.


Beat all ingredients in medium bowl until thick and shiny. If necessary, add more milk to get desired consistency. Makes 2 cups glaze.

Note: If you don't have two 10-inch round cake pans or oven is not large enough to bake two pans in a water bath at the same time, cake layers can be prepared and baked one layer at a time. Follow preparation instructions using half the ingredients for each layer.

Additional questions?