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Extra Moist Chocolate Peanut Butter Layer Cake

A tall slice of rich chocolate peanut butter cake with three layers, peanut butter frosting, and chocolate ganache drip.
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Make this rich, decadent chocolate peanut butter cake with moist layers, creamy peanut butter frosting, and a chocolate ganache drizzle. This recipe is simple to follow for a showstopper dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the granulated sugar and mix well.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the peanut butter frosting: Beat the softened butter and peanut butter together until creamy. Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and spreadable. Add salt to taste.
  8. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Let the ganache cool slightly until it thickens enough to drizzle.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the peanut butter frosting evenly over the top. Place the second cake layer on top.
  10. Frost the top and sides of the cake with the remaining peanut butter frosting.
  11. Drizzle the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
  12. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For extra flavor, press chopped peanut butter cups onto the sides of the frosted cake.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe makes a great showstopper birthday cake.

Nutrition

Find it online: https://dishicious.com/chocolate-peanut-butter-cake-recipe/