Chocolate Peanut Butter Cake
This rich and moist chocolate cake layered with creamy peanut butter frosting and topped with glossy chocolate ganache is simple to make yet impressive.
Ingredients
Main Ingredients
- 2 cups flour (250g)
- 3/4 cup cocoa powder (75g)
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar (350g)
- 2 large eggs
- 1 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1/2 cup vegetable oil (120ml)
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee (240ml)
Peanut Butter Frosting
- 1 cup peanut butter (250g)
- 1/2 cup butter (at room temperature)
- 2 cups powdered sugar (250g)
- 1/4 cup cream or milk (60ml)
- 1 teaspoon vanilla extract
Chocolate Ganache
- 150 grams milk or dark chocolate
- 1/2 cup cream (120ml)
Instructions
Baking the Cake
- Preheat the oven to 170°C (340°F). Grease your cake pans and line them with paper.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Add the dry mix to the wet mix, then stir in the hot water or coffee. The batter will be thin.
- Pour into your pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
Making the Frosting
- Beat the butter and peanut butter until creamy.
- Add the powdered sugar, then pour in the cream and vanilla. Beat until the frosting is soft and spreadable.
Making the Ganache
- Heat the cream until it just begins to simmer. Pour it over the chopped chocolate.
- Let sit for 1–2 minutes, then stir until smooth and glossy.
Assembling the Cake
- Place one cake layer on a plate. Spread some peanut butter frosting over it.
- Add the next cake layer and spread frosting on the top and sides.
- Pour the ganache over the top, letting it drip down the sides. Smooth as you like.
Notes
Slice the cake with a sharp knife warmed under hot water for clean cuts. Serve at room temperature. Add roasted peanuts or cocoa dusting for garnish.