This cake is a celebration of contrasts and harmony. Moist chocolate layers infused with cocoa richness are paired with a silky peanut butter frosting and a glossy chocolate fudge glaze that drips down the sides like a dream. It’s sweet, salty, fudgy, and nutty—all in one bite. Whether you’re baking for a birthday, a holiday, or just a cozy night in, this cake delivers comfort and wow-factor. It’s easy to make, but tastes like something from a high-end bakery.
🧈 Ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup heavy cream (plus more as needed)
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Fudge Glaze:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter
- 1 tbsp corn syrup (optional, for shine)
👩🍳 Instructions:
1. Make the Chocolate Cake:
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, milk, oil, and vanilla until smooth. Gradually add the wet ingredients to the dry, mixing until just combined.
Now, carefully stir in the boiling water. The batter will be thin—don’t worry, that’s what makes the cake moist and tender.
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Peanut Butter Frosting:
In a large bowl, beat the peanut butter and softened butter until creamy and smooth. Add the powdered sugar gradually, mixing on low speed to avoid a sugar cloud.
Add the vanilla, salt, and heavy cream, then beat on high until fluffy. If the frosting is too thick, add a bit more cream, one tablespoon at a time, until it’s spreadable but holds its shape.
Taste test alert: this frosting is dangerously good. Try not to eat it all before the cake is ready!
3. Make the Chocolate Fudge Glaze:
In a small saucepan, heat the cream until it just begins to simmer. Remove from heat and stir in the chocolate chips, butter, and corn syrup (if using). Let it sit for a minute, then stir until smooth and glossy.
Let the glaze cool slightly—it should be pourable but not too runny.
4. Assemble the Cake:
Place one cake layer on your serving plate. Spread a generous layer of peanut butter frosting over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
Now comes the magic: pour the chocolate fudge glaze over the top of the cake, letting it drip down the sides naturally. Use a spoon to guide the drips if you want a more dramatic look.
Optional: Sprinkle chopped roasted peanuts or mini chocolate chips on top for texture and flair.
5. Chill and Serve:
Let the cake chill in the fridge for 30 minutes to set the glaze. Slice and serve at room temperature for the best texture.
💡 Tips & Twists:
- Tropical flair: Add a layer of banana slices between the cake and frosting for a peanut-butter-banana-chocolate combo.
- Sugar-free option: Use monk fruit sweetener and sugar-free chocolate chips for a lighter version.
- Party-ready: Bake in a sheet pan and cut into squares for easy serving at gatherings.
- Festive finish: Top with whipped cream rosettes and drizzle with caramel for extra indulgence.
This cake is pure joy in every bite, My. Want help turning it into cupcakes or adding a seasonal twist? I’ve got ideas!