Description
Indulge in a rich Chocolate Peanut Butter Cake with layers of moist chocolate cake, creamy peanut butter frosting, and a decadent chocolate ganache. Perfect for celebrations or a delightful treat!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Chopped peanuts
- Chocolate shavings or curls
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
- Carefully stir in the boiling water until the batter is smooth and glossy.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter and peanut butter together until creamy and well combined (about 2-3 minutes).
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Pour in the heavy cream and vanilla extract, then beat on medium-high speed for about 2-3 minutes until light and fluffy. Adjust consistency with more cream if needed.
- In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir continuously until melted and smooth (about 3-5 minutes).
- Remove from heat and let cool for a few minutes to thicken.
- Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining peanut butter frosting.
- Drizzle the chocolate ganache over the top of the frosted cake, allowing it to drip down the sides.
- Garnish with chopped peanuts and chocolate shavings or curls.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- You can adjust the sweetness of the frosting by adding more or less powdered sugar.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 35 minutes