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!