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Peanut Butter Chocolate Layer Cake

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  • Author: Isabella
  • Total Time: 1 hour 10-15 minutes
  • Yield: 12-16 servings
  • Diet: Vegetarian

Description

Indulge in the ultimate Peanut Butter Chocolate Layer Cake, a showstopper dessert with three layers of moist chocolate cake, creamy peanut butter frosting, and decadent chocolate ganache. This rich, flavorful cake is perfect for any celebration and a must-try for peanut butter and chocolate lovers. It’s easy to make and garnished with mini peanut butter cups and crushed peanuts, making it as stunning as it is delicious.

Ingredients

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

Instructions

  • Prepare the Chocolate Cake:

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

  • Make the Peanut Butter Frosting:

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

  • Prepare the Chocolate Ganache:

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

  • Assemble the Cake:

    • Place one layer of chocolate cake on a serving plate and spread a layer of peanut butter frosting on top.
    • Repeat with the second layer. Add the final layer of cake and spread frosting on top and around the sides of the cake.
    • Drizzle cooled ganache over the cake, letting it drip down the sides.

  • Garnish and Serve:

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

Notes

  • Variations: Add a layer of raspberry or strawberry jam between cake layers for a fruity twist. For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
  • Ensure the cake is fully cooled before frosting to avoid melting the peanut butter frosting.
  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://recipes.kqeducationgroup.com/peanut-butter-chocolate-layer-cake/