Chocolate Peanut Butter Buckeye Cake
A decadent cake combining rich chocolate layers with creamy peanut butter filling and glossy chocolate ganache, perfect for any celebration.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup sour cream
- 3 large eggs Use room temperature for better mixing.
- 2 teaspoons vanilla extract
- 1 cup brewed coffee, cooled Enhances chocolate flavor.
For the Peanut Butter Cream Layer
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons heavy cream More if needed for consistency.
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, chopped Good quality chocolate recommended.
- 1 cup heavy cream
Instructions
Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, mix oil, sour cream, eggs, and vanilla until creamy. Stir in cooled brewed coffee.
- Add wet ingredients to dry and mix until just combined. Do not overmix.
- Divide batter between pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then remove to cool completely.
Make the Peanut Butter Cream
- Beat peanut butter and softened butter until smooth. Gradually add powdered sugar, then heavy cream and vanilla extract, beating until fluffy.
- If too thick, add more heavy cream, one tablespoon at a time.
Make the Chocolate Ganache
- Heat heavy cream until it begins to simmer. Pour over chopped chocolate and let sit for 1–2 minutes.
- Stir until ganache is smooth and glossy. Cool slightly before using.
Assemble the Cake
- Place one cake layer on a serving plate. Spread peanut butter cream on top.
- Add the second layer and slowly pour ganache over top, letting it drip down the sides.
Chill & Serve
- Refrigerate for at least 1 hour. Serve slices after letting them sit at room temperature for 15 minutes.
Notes
For cleaner slices, dip your knife in hot water between cuts. This cake tastes even better the next day as flavors develop.