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Irresistible Chocolate Peanut Butter Cake Recipe

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This irresistible chocolate peanut butter cake features layers of moist chocolate cake, silky peanut butter frosting, and decadent chocolate ganache, making it a showstopper dessert perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) hot coffee (or hot water)
  • 1 teaspoon vanilla extract
  • 1 cup (240g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 3 cups (375g) powdered sugar
  • 2–3 tablespoons (30-45ml) heavy cream
  • ½ teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • Optional toppings: crushed peanuts, chocolate shavings, caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease the sides.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  5. Slowly pour the hot coffee into the batter, stirring gently. The batter will be thin.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy.
  9. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  10. Mix in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  11. In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and glossy.
  12. Let the ganache cool slightly—it should still be pourable but not hot.
  13. Place one cake layer on your serving plate or cake stand. Spread a generous amount of peanut butter frosting on top.
  14. Place the second cake layer on top, pressing gently to secure. Frost the top and sides of the cake with the remaining peanut butter frosting.
  15. Pour the cooled ganache over the top of the cake, letting it drip down the sides for a dramatic effect.
  16. Decorate with optional toppings like crushed peanuts or chocolate shavings. Let the cake sit for 15-20 minutes before slicing.

Notes

[‘Use room temperature ingredients for even mixing and smooth frosting.’, ‘Coffee enhances the chocolate flavor without adding a coffee taste.’, ‘Ensure cake layers are fully cooled before frosting to avoid melting.’, ‘Thin ganache with a teaspoon of warm cream if too thick.’, ‘Refrigerate the cake for 30 minutes before slicing for clean cuts.’]

Nutrition

Keywords: chocolate cake, peanut butter cake, dessert recipe, chocolate ganache, birthday cake, celebration dessert

Find it online: https://magnetmeal.com/irresistible-chocolate-peanut-butter-cake-recipe/