This Choclate Peanut Butter Cake is a triple-layer masterpiece that combines moist chocolate cake, creamy peanut butter frosting, and a glossy chocolate ganache. Each bite delivers a perfect balance of deep cocoa richness and nutty sweetness, with added texture from chopped peanut butter cups. It’s the kind of dessert that feels like a celebration—whether you’re baking for a birthday, holiday, or just because you deserve something spectacular.
Ingredients:
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional, enhances chocolate flavor)
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup full-fat sour cream
- ½ cup buttermilk
- 2 teaspoons 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 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons heavy cream
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
Optional Garnish:
- Mini peanut butter cups, halved
- Chocolate shavings or sprinkles
- Crushed peanuts
Instructions:
1. Bake the Cake Layers
- Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans and line with parchment paper.
- In a large bowl, whisk 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 stir gently. Pour in hot water or coffee and mix until just combined.
- Fold in chocolate chips.
- Divide batter evenly among pans and bake for 22–25 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
2. Make the Peanut Butter Frosting
- Beat butter and peanut butter until creamy and smooth.
- Add powdered sugar gradually, mixing on low speed.
- Stir in vanilla, salt, and heavy cream. Beat until light and fluffy.
- Chill frosting for 15 minutes if it feels too soft.
3. Prepare the Ganache
- Heat cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth and glossy. Let cool for 20–30 minutes to thicken slightly.
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.
- Repeat with second layer and more frosting.
- Top with third layer and apply a thin crumb coat around the cake.
- Chill for 30 minutes to set.
5. Decorate
- Pour ganache over the top and gently spread to edges, letting it drip down the sides.
- Pipe swirls of remaining frosting around the top edge.
- Garnish with peanut butter cups, chocolate shavings, or crushed peanuts.
🍽️ Serving Suggestions:
- Serve chilled or at room temperature with a glass of milk or coffee.
- Pair with vanilla ice cream or whipped cream for extra indulgence.
- Slice with a warm knife for clean edges.
💡 Tips & Variations:
- Sugar-Free Option: Use erythritol and sugar-free chocolate chips.
- Tropical Twist: Add a layer of banana slices or drizzle with coconut cream.
- Cupcake Version: Bake in lined muffin tins for 20–22 minutes and fill with frosting.
- Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days. Freeze slices for up to 2 months.
This cake is rich, gooey, and unapologetically indulgent—just the kind of dessert magic you love to explore. Want to try a no-bake peanut butter cheesecake next or maybe a tropical chocolate swirl? I’ve got plenty more sweet ideas to share!