Peanut Butter Chocolate Layer Cake

Why You’ll Love This Recipe

This Peanut Butter Chocolate Layer Cake is the ultimate treat for chocolate and peanut butter lovers. The soft, moist chocolate cake layers are perfectly complemented by the rich and creamy peanut butter frosting. The addition of a smooth chocolate ganache drizzle enhances the cake’s flavor with every bite. With a beautiful presentation and irresistible taste, this dessert is both a visual and culinary delight. Whether you’re serving it at a party or enjoying it as a special treat, this cake will become your new go-to dessert!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk (or whole milk with 1 tbsp vinegar or lemon juice)
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ⅓ cup heavy cream (or milk, for consistency)
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 2 tbsp unsalted butter

For Garnish:

• Mini peanut butter cups, chopped
• Crushed peanuts
• Chocolate shavings

Directions

1. Prepare the Chocolate Cake:

• Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add buttermilk, oil, eggs, and vanilla extract. Beat until smooth.
• Gradually add the boiling water, mixing until the batter is thin and smooth.
• Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Peanut Butter Frosting:

• In a large bowl, beat the peanut butter and butter until creamy and smooth.
• Gradually add powdered sugar, 1 cup at a time, mixing until combined.
• Add heavy cream and vanilla extract. Beat until light, fluffy, and spreadable. Adjust the consistency with more cream if necessary.

3. Prepare the Chocolate Ganache:

• Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate.
• Let sit for 2 minutes, then stir until smooth. Stir in the butter for a glossy finish. Let the ganache cool slightly to thicken.

4. Assemble the Cake:

• Place one chocolate cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
• Repeat with the second layer. Top with the final cake layer. Spread frosting over the top and sides of the cake.
• Drizzle the cooled ganache over the cake, letting it drip down the sides for a dramatic effect.

5. Garnish and Serve:

• Decorate with chopped mini peanut butter cups, crushed peanuts, and chocolate shavings. Chill for at least 1 hour before slicing to set the frosting and ganache.

Servings and Timing

• Servings: 12-16
• Prep Time: 30 minutes
• Bake Time: 30-35 minutes
• Chill Time: 1 hour

Variations

• Vegan Version: Use dairy-free milk, vegan butter, and a plant-based egg substitute to make this cake vegan-friendly.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Nut-Free Option: Omit the peanut butter frosting and ganache and substitute with a classic chocolate buttercream frosting.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
• Reheating: If you’d like to enjoy a warm slice, microwave individual pieces for 10-15 seconds or warm the entire cake in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Can I make the cake in advance?

Yes, you can make the cake layers a day ahead. Allow them to cool completely before wrapping them tightly in plastic wrap and refrigerating.

Can I freeze this cake?

Yes, the cake can be frozen. Wrap the cooled layers tightly in plastic wrap and freeze for up to 3 months. Allow to thaw before frosting and assembling.

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with whole milk and add 1 tablespoon of vinegar or lemon juice for acidity.

How do I make the ganache thicker?

If the ganache is too thin, let it cool for a bit longer before drizzling. You can also add more chopped chocolate to thicken it.

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but it will change the texture of the frosting.

How do I prevent the cake layers from sticking to the pan?

Grease the pans well with butter or oil and line them with parchment paper to ensure easy removal.

Can I decorate with other toppings?

Feel free to decorate with other toppings such as crushed Oreos, chocolate chips, or even a drizzle of caramel.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

How do I make sure the frosting is spreadable?

If the frosting is too thick, add a little more heavy cream to adjust the consistency. If it’s too runny, add more powdered sugar.

Conclusion

This Peanut Butter Chocolate Layer Cake is a showstopper in both taste and appearance. With its combination of rich chocolate cake, creamy peanut butter frosting, and smooth ganache, it’s sure to be a hit at any gathering. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to bring joy to everyone who tries it.

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