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Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake: The Ultimate Decadent Dessert

Indulge in the ultimate Chocolate Peanut Butter Cake: a rich, fudgy dessert with creamy peanut butter filling and glossy ganache. Perfect for any occasion!
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Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 10 people
Calories: 500kcal
Cost: $20

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • 2 9-inch round cake pans Greased and lined with parchment paper
  • Cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  • Preheat your oven to 350°F (175°C), grease two 9-inch round cake pans, and line with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Pour in the milk, vegetable oil, eggs, and vanilla extract into the dry mixture, mixing until smooth and then stir in boiling water.
  • Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Let the cakes cool completely before assembling.
  • Beat the peanut butter and softened butter until smooth, then add powdered sugar and heavy cream until fluffy.
  • Heat the heavy cream until steaming, pour over chocolate chips, and stir until smooth to create ganache.
  • Assemble the cake by spreading the peanut butter filling between the layers and pouring ganache on top.

Notes

For best results, measure ingredients accurately and ensure your eggs and butter are at room temperature. To enhance the peanut butter flavor, consider toasting the peanuts for added crunch. The cake can be stored at room temperature for up to 2 days or refrigerated for a week. Wrap slices individually to freeze for up to 3 months. Thaw in the fridge overnight before serving. Feel free to decorate with crushed peanuts, chocolate shavings, or edible flowers for an elevated presentation.

Nutrition

Calories: 500kcal | Carbohydrates: 60g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 400mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 400IU | Calcium: 100mg | Iron: 2mg
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