Chocolate Peanut Butter Cake
This rich, decadent chocolate cake is layered with a smooth, creamy peanut butter frosting and finished with glossy chocolate ganache. Join me in making the best chocolate peanut butter cake you'll ever try!
Ingredients
Chocolate cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- ⅓ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup hot water or hot coffee (decaf or regular)
Peanut butter frosting
- 2 cups salted butter room temperature
- 1¼ cups peanut butter creamy
- 9 cups powdered sugar
- 6 tablespoon whole milk
Chocolate ganache
- 6 oz semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Cake
- Preheat oven to 350 degrees F.
- Spray three 8 inch cake pans with non-stick baking spray and line with parchment paper circles in the bottom of the pan.
- Add the all-purpose flour, granulated sugar, cocoa, baking soda, baking powder, and table salt to the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
- Add the milk, vegetable oil, vanilla extract, and eggs to another bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the prepared cake pans.
- Place the pans on the center rack of the preheated oven and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cakes from the oven and place them on a wire rack in the pans to cool for 2-3 minutes.
- Remove the cakes from the pan and place them back on the wire rack to cool completely.
Frosting
- Combine the butter and peanut butter in a large mixer bowl and mix until well combined.
- Add about half of the powdered sugar and mix until smooth.
- Add 3 tablespoons of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
Assemble
- Use a large serrated knife to remove the tops of the cake layers so that they’re flat.
- Place the first cake layer on a serving plate or cake pedestal and top with one cup of frosting. Smooth the frosting into an even layer.Repeat the process with the next layer.
- Add the final cake layer.
- Add a small amount of frosting to the sides and the top of the cake creating a thin crumb coat. Let the frosting dry for 10 minutes before finishing the frosting.
- Add the remaining frosting to the top of the cake and spread to cover the sides and top of the cake.
Ganache and assembly
- Add the chocolate chips to a heat proof bowl.
- Microwave (or heat over stove top) the heavy cream until it just begins to boil, then pour it over the chocolate chips. Let the mixture sit for 2-3 minutes, then whisk until smooth.
- Let the chocolate ganache cool before using.
- Use a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
- Place the cake in the refrigerator for 10 -15 minutes to let the ganache firm up.
- Top the cake with the remaining frosting, spreading it over the top and sides of the cake (save a little of the frosting for piping on the top of the cake).
- Refrigerate the cake until ready to serve. Serve at room temperature.
Nutrition
Calories: 907kcalCarbohydrates: 116gProtein: 9gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 84mgSodium: 587mgPotassium: 314mgFiber: 4gSugar: 98gVitamin A: 874IUVitamin C: 0.04mgCalcium: 70mgIron: 2mg
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