PEANUT BUTTER CHOCOLATE LAYER CAKE

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A Peanut Butter Chocolate Layer Cake is a decadent dessert that pairs rich chocolate cake with creamy peanut butter frosting, making it perfect for any occasion. The balance of sweet chocolate and salty peanut butter creates a heavenly treat.

Peanut Butter Chocolate Layer Cake Recipe

Ingredients:

For the Chocolate Cake:

  • 2 cups (250g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Peanut Butter Frosting:

  • 1 ½ cups (340g) unsalted butter, softened
  • 1 ½ cups (375g) creamy peanut butter
  • 4 cups (480g) powdered sugar, sifted
  • 1-2 tablespoons heavy cream or milk (optional, for consistency)
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Drip:

  • ½ cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips

For Decoration:

  • Mini peanut butter cups (optional)
  • Chocolate shavings or chopped peanuts (optional)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and line the bottoms of two or three 9-inch round cake pans, depending on how many layers you want.

2. Prepare the Chocolate Cake:

  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth.
  • Gradually stir in the boiling water until well combined (the batter will be thin).
  • Divide the batter evenly between the prepared pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Peanut Butter Frosting:

  • In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating on low speed.
  • Once incorporated, increase speed and beat until fluffy. If needed, add heavy cream or milk, one tablespoon at a time, to achieve the desired consistency.
  • Beat in the vanilla extract.

4. Make the Chocolate Ganache:

  • Heat the heavy cream in a small saucepan until it begins to simmer (do not boil).
  • Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
  • Allow the ganache to cool slightly so it thickens but is still pourable.

5. Assemble the Cake:

  • Once the cakes have cooled, place one layer on your serving plate.
  • Spread a generous layer of peanut butter frosting over the top.
  • Add the second cake layer and repeat with more frosting. If making a three-layer cake, add the third layer.
  • Frost the top and sides of the cake with the remaining peanut butter frosting.

6. Drip the Chocolate Ganache:

  • Spoon or pour the slightly cooled ganache around the edges of the cake, allowing it to drip down the sides.
  • Spread any remaining ganache over the top of the cake if desired.

7. Decorate and Serve:

  • Garnish with mini peanut butter cups, chocolate shavings, or chopped peanuts for an extra touch.
  • Refrigerate the cake for at least 30 minutes before serving to let the ganache set.

This Peanut Butter Chocolate Layer Cake is a rich and indulgent dessert, combining the timeless pairing of chocolate and peanut butter. It’s the perfect treat for celebrations, and it’s sure to be a crowd-pleaser!

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