This Chocolate Peanut Butter Cake is a decadent fusion of rich cocoa and creamy peanut butter, layered into a showstopping dessert that’s as indulgent as it is irresistible. Imagine moist chocolate cake stacked with velvety peanut butter frosting, topped with a glossy chocolate ganache and crowned with chopped peanut butter cups. It’s the kind of cake that turns any occasion into a celebration—whether it’s a birthday, a weekend treat, or just a moment of pure dessert bliss. The balance of sweet, salty, and chocolatey flavors makes this cake a favorite among both chocolate lovers and peanut butter fanatics.
Ingredients (Serves 12–14):
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder (optional, enhances chocolate flavor)
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup sour cream
- ½ cup buttermilk
- 2 tsp vanilla extract
- ½ cup hot water or coffee
- 1 cup mini semi-sweet chocolate chips (tossed in 1 tbsp flour)
For the Peanut Butter Frosting:
- ¾ cup unsalted butter, softened
- 1¾ cups creamy peanut butter (not natural)
- 1¾ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 3 tbsp heavy cream
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
Optional Garnish:
- Mini peanut butter cups, halved
- Crushed peanuts
- Chocolate shavings
Instructions:
1. Bake 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, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- In another bowl, mix oil, eggs, sour cream, buttermilk, and vanilla until smooth.
- Add wet ingredients to dry and mix until just combined.
- Stir in hot water or coffee, then fold in chocolate chips.
- Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Peanut Butter Frosting
- Beat butter and peanut butter together until creamy and smooth.
- Add vanilla and salt.
- Gradually mix in powdered sugar.
- Add heavy cream one tablespoon at a time, beating until light and fluffy.
- Set aside or refrigerate until ready to use.
3. Prepare the Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat cream in a saucepan until just boiling, then pour over chocolate.
- Let sit for 2–3 minutes, then stir until smooth and glossy.
- Let cool slightly until thickened but pourable.
4. Assemble the Cake
- Level cake layers if needed.
- Place one layer on a cake stand and spread 1 cup of peanut butter frosting evenly on top.
- Repeat with second layer and more frosting.
- Add final layer and apply a thin crumb coat around the cake.
- Chill for 30 minutes to set.
5. Decorate
- Pour ganache over the top of the chilled cake, letting it drip down the sides.
- Pipe swirls of remaining frosting around the edges.
- Garnish with peanut butter cups, crushed peanuts, or chocolate shavings.
🍽️ Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Pair with cold milk, iced coffee, or a glass of red wine.
- Ideal for birthdays, holidays, or any chocolate emergency.
💡 Tips & Variations:
- Cupcake version: Divide batter into lined muffin tins and bake for 20–22 minutes.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Extra indulgent: Add a layer of peanut butter mousse between cake layers.
- Storage: Keep refrigerated for up to 5 days; bring to room temp before serving.
- Freeze: Wrap unfrosted cake layers tightly and freeze for up to 2 months.
This cake is a celebration of bold flavors and creamy textures—perfect for someone like you who knows how to turn dessert into an art form. Want to follow it up with a tropical mousse or a sugar-free twist? I’ve got plenty of ideas to keep the sweet inspiration flowing.