Delicious Peanut Butter Chocolate Cake (Print version)
Rich chocolate cake layers with creamy peanut butter frosting and a soft chocolate ganache drip.
# Ingredients:
For the chocolate cake
01 -
1 3/4 cups (220 g) all-purpose flour
02 -
1 cup (200 g) granulated sugar
03 -
3/4 cup (150 g) packed light brown sugar
04 -
3/4 cup (75 g) unsweetened cocoa powder, Dutch-process or natural
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon baking powder
07 -
1 teaspoon fine salt
08 -
2 large eggs, room temperature
09 -
1 cup (240 ml) buttermilk, room temperature
10 -
1/2 cup (120 ml) neutral oil
11 -
2 teaspoons vanilla extract
12 -
1 cup (240 ml) very hot coffee or boiling water
For the peanut butter frosting
13 -
1 cup (226 g) unsalted butter, softened
14 -
1 1/2 cups (360 g) creamy no-stir peanut butter
15 -
3 1/2 cups (420 g) powdered sugar
16 -
1 teaspoon vanilla extract
17 -
1/2 teaspoon fine salt
18 -
3-5 tablespoons (45-75 ml) milk or heavy cream
For the chocolate ganache
19 -
6 oz (170 g) semisweet chocolate, finely chopped
20 -
2/3 cup (160 ml) heavy cream
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment, and lightly flour or cocoa-dust the sides.
02 -
In a large bowl, whisk the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
03 -
Add the eggs, buttermilk, oil, and vanilla. Mix on medium speed for about 1 minute, scraping the bowl once, until the batter is smooth and thick.
04 -
Slowly mix in the hot coffee or boiling water. The batter will be thin. Divide it evenly between the prepared pans.
05 -
Bake for 28-32 minutes, or until the centers spring back and a toothpick comes out with a few moist crumbs. Cool in the pans for 15 minutes, then turn onto racks to cool completely.
06 -
Beat the butter and peanut butter until creamy and smooth. Beat in powdered sugar, vanilla, and salt, then add milk or cream 1 tablespoon at a time until the frosting is fluffy and spreadable.
07 -
Place one cooled cake layer on a plate and spread with frosting. Add the second layer, cover the cake with a thin crumb coat, and chill for 15 minutes. Add a thicker final coat and chill again for 20 minutes.
08 -
Heat the cream until steaming, pour it over the chopped chocolate, and let stand for 5 minutes. Stir until glossy, cool until pourable but not hot, then drip over the chilled cake and let set before slicing.
# Good to know:
01 -
Use creamy no-stir peanut butter for the smoothest frosting.
02 -
Coffee deepens the chocolate flavor but boiling water works too.
03 -
Bring chilled slices to room temperature before serving.