Chocolate Peanut Butter Cake
To have Fun in the eventual dessert experience with this Chocolate Peanut Butter Cake, where rich chocolate layers meet a silky, creamy peanut butter frosting. This cake is an absolute showstopper, perfect for birthdays, family gatherings, or any celebration that calls for an extra special touch. Each bite delivers a luscious blend of deep cocoa flavor balanced with the nutty sweetness of peanut butter, topped with a smooth and glossy chocolate ganache that elevates this Chocolate Peanut Butter Cake to a new level of decadence. It’s a feast for both the eyes and the taste buds, making it a must-have for any dessert lover.
Ingredients Breakdown
Chocolate Cake Layers:
The chocolate cake layers are the foundation of this dessert, delivering a moist and tender crumb that’s packed with flavor. The secret lies in using Dutch process cocoa powder, which provides a deeper, richer chocolate flavor compared to regular cocoa powder. Hot coffee is added to the batter, not only enhancing the chocolate notes but also creating a tender, melt in your mouth texture. This combination brings an intense depth that sets this Chocolate Peanut Butter Cake apart from the rest. You can choose between whole milk or buttermilk based on your preference. Buttermilk adds a slight tanginess and tenderizes the cake even further, making it exceptionally soft.
Peanut Butter Frosting:
The peanut butter frosting is where this Chocolate Peanut Butter Cake truly shines. Creamy peanut butter is beaten together with softened unsalted butter to create a light, fluffy, and irresistibly smooth texture. This frosting strikes the perfect balance between sweet and savory, bringing a luxurious, melt-in-your-mouth finish that complements the chocolate layers beautifully. If you prefer a less sweet frosting, you can adjust the powdered sugar to suit your taste or incorporate a pinch of salt to cut through the sweetness, enhancing the nutty flavor.
Chocolate Ganache:
For the finishing touch, a rich chocolate ganache is draped over the top, creating a glossy and sophisticated look that will impress any crowd. High-quality dark chocolate is essential for a ganache that’s smooth, velvety, and perfectly balanced in sweetness. The ganache adds an indulgent layer that not only looks stunning but also enhances the overall chocolate experience, making each bite even more decadent.
Step-by-Step Instructions
Preparing the Chocolate Cake:
Start by preheating your oven and greasing your cake pans to ensure a smooth release. Sift together the dry ingredients flour, sugar, cocoa powder, baking powder, baking soda, and salt to avoid lumps and ensure even distribution. In another bowl, whisk the wet ingredients, making sure everything is well combined. Slowly add the dry mixture to the wet, taking care not to overmix to prevent a dense cake. Pouring in the hot coffee last will thin the batter, making it perfectly pourable and yielding a soft, tender crumb once baked. Divide the batter evenly between the prepared pans and bake until a toothpick inserted comes out clean.
Making the Peanut Butter Frosting:
Achieving a fluffy and light frosting is all about the whipping process. Beat the peanut butter and butter until fully aerated, which takes about five minutes. Gradually add the powdered sugar, ensuring each addition is fully incorporated before adding more. This method prevents lumps and results in a smooth, consistent frosting. Finish by adding heavy cream and vanilla, whipping for a few more minutes until the frosting reaches your desired consistency. For those who find the frosting too stiff, a little more cream can be added to soften it to your liking.
Assembling the Cake:
Assembling a layered cake can be a work of art. Start by placing a dollop of frosting on your serving plate to anchor the first layer. Level the top of each cake layer with a serrated knife for a professional look, then generously spread the frosting between the layers, making sure it’s even. For a crumb coat, apply a thin layer of frosting around the entire cake to seal in crumbs, then chill briefly to set. Apply the final layer of frosting in a thicker coat, smoothing it with a spatula for a polished finish. Adding swirls or textured designs can give the cake a stunning homemade touch.
Creating the Chocolate Ganache:
Ganache is a simple yet elegant topping that takes this cake to the next level. Heat the cream gently, ensuring it doesn’t boil, then pour it over finely chopped chocolate. Let it sit to melt the chocolate completely before whisking into a silky mixture. Pour the ganache over the top of the chilled cake, pushing it gently over the edges to create elegant drips. For a more controlled look, use a squeeze bottle. The ganache will set slightly, creating a glossy finish that’s both beautiful and delicious.
Recipe Tips & Frequently Asked Questions
- Use high-quality cake pans to ensure even baking and easy release.
- You can make the cake layers a day ahead; just wrap them tightly in plastic wrap and store at room temperature.
- For a fun twist, add a layer of crushed peanuts between the cake and frosting for extra texture.
- To make this cake extra special for an event, consider adding decorative elements like chocolate curls, gold leaf, or edible glitter on top.
- Can I make this cake in advance? Yes, you can bake the layers up to two days ahead and frost the day you plan to serve.
What to Serve with This Recipe
A slice of this Chocolate Peanut Butter Cake pairs wonderfully with a cold glass of milk, a hot cup of coffee, or even a shot of espresso for an intense flavor contrast. For an extra touch, serve with a scoop of vanilla or coffee ice cream, which enhances the cake’s creamy elements. Fresh berries, such as raspberries or strawberries, provide a burst of freshness that cuts through the richness of the cake, making each bite perfectly balanced.
Storing and Leftovers
To keep your Chocolate Peanut Butter Cake fresh, cover it tightly and store it in the refrigerator for up to five days. Bring slices to room temperature before serving for the best texture and flavor. Leftover cake can be transformed into cake pops by crumbling the layers and mixing with frosting, or layered into a trifle with whipped cream and fresh fruit for a new dessert experience.
This Chocolate Peanut Butter Cake is more than just a dessert; it’s an experience. With each step carefully crafted to bring out the best in every layer, this cake promises to be a crowd-pleaser that you’ll return to time and time again.
Chocolate Peanut Butter Cake
Ingredients
Chocolate Cake Layers
- 2 Cups 400 grams Granulated Sugar or Caster Sugar
- 2 Cups 250 grams All-Purpose Flour
- ¾ Cup 90 grams Dutch Process Cocoa Powder (recommend using Bensdorp Dutch Cocoa Powder)
- 1 Teaspoon Baking Powder
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 3 Large Eggs room temperature
- 2 ½ Teaspoons Pure Vanilla Extract
- ½ Cup 4oz Vegetable Oil
- ½ Cup 4oz Sour Cream
- ½ Cup 4oz Whole Milk or Buttermilk
- 1 Cup 8oz Hot Coffee*
Peanut Butter Frosting
- 1 Cup 8oz Unsalted Butter, softened to room temperature
- 2 Cups 16oz Creamy Peanut Butter
- 4 Cups 500 grams Powdered Sugar, sifted
- 1 Cup 8oz Heavy Whipping Cream
- 1 Tablespoon Pure Vanilla Extract
- Pinch of Salt
Chocolate Ganache
- 6 oz High-Quality Dark Chocolate finely chopped
- 4 oz Heavy Whipping Cream
Instructions
Moist Chocolate Cake
- Preheat your oven to 350°F (180°C) and thoroughly grease two 8-inch round cake pans. Set them aside.
- In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir until combined and set aside.
- In a separate large bowl or the bowl of a stand mixer, whisk together the eggs, vanilla extract, vegetable oil, sour cream, and milk until smooth. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Carefully pour in the hot coffee, blending until the batter is smooth and thin. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Peanut Butter Frosting
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened butter and peanut butter on medium speed for about 5 minutes, until light and fluffy.
- Gradually sift in the powdered sugar, adding half at a time, and beat for 2 minutes between each addition. Pour in the heavy cream, vanilla extract, and a pinch of salt, and continue mixing for an additional 3 minutes until creamy and smooth.
- The frosting can be spread or piped onto the cake. If not using immediately, store in the refrigerator for up to 7 days; bring to room temperature and re-whip before use.
Assembly
- To assemble, place a small dollop of frosting on your serving plate to secure the first cake layer. If necessary, trim the tops of the cakes with a serrated knife or cake leveler to make them flat and even.
- Spread approximately 1 cup of peanut butter frosting over the first layer, ensuring it’s evenly spread from edge to edge. Place the second cake layer on top, using the bottom side of the cake for a flatter, more even top.
- Apply a thin layer of frosting all around the cake as a crumb coat to seal in any loose crumbs. Use a straight icing spatula for this, then chill the cake for 20-30 minutes to set the crumb coat.
- Once chilled, apply the remaining frosting in a thicker layer, smoothing it out as best as possible. For a decorative finish, use a small angled spatula to create swirls on the top of the cake as you rotate it. Chill the cake again for 20 minutes while you prepare the ganache.
Chocolate Ganache
- Heat the heavy cream in a medium saucepan over medium-low heat until it just begins to simmer. Place the chopped chocolate in a heatproof bowl.
- Pour the warmed cream over the chocolate, allowing it to sit for 5 minutes. Gently whisk the mixture until the chocolate is fully melted and the ganache is smooth and glossy. Let it cool slightly.
- Drizzle or pour the ganache over the top of the cake, pushing it gently over the edges to create drips. Alternatively, use a squeeze bottle for controlled drips, then spread the remaining ganache on top of the cake. Garnish with roasted peanuts or chocolate chips if desired.
- Store any leftovers in the refrigerator for up to 5 days, allowing slices to come to room temperature before serving for the best flavor and texture.