Decadent Chocolate Peanut Butter Cake

Decadent Chocolate Peanut Butter Cake

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Here’s a Decadent Chocolate Peanut Butter Cake recipe that combines rich chocolate layers with creamy peanut butter frosting and a glossy chocolate ganache drip. Perfect for celebrations or satisfying serious cravings! 🍫🥜

Decadent Chocolate Peanut Butter Cake Recipe

Chocolate Cake Layers

Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ cups (500g) granulated sugar
  • 1 cup (80g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 large eggs, room temperature
  • 1 ½ cups (360ml) buttermilk
  • ¾ cup (180ml) vegetable oil (or melted coconut oil)
  • 2 tsp vanilla extract
  • 1 ½ cups (360ml) hot coffee (or hot water)

Peanut Butter Frosting & Filling

Ingredients:

  • 1 ½ cups (340g) unsalted butter, softened
  • 1 ½ cups (400g) creamy peanut butter (not natural/oily)
  • 4 cups (480g) powdered sugar
  • 2 tsp vanilla extract
  • ¼ cup (60ml) heavy cream or milk
  • Pinch of salt

Chocolate Ganache Drip

Ingredients:

  • ½ cup (120ml) heavy cream
  • 1 cup (175g) semi-sweet chocolate chips

Optional Garnish

  • Chopped Reese’s cups
  • Peanut butter chips
  • Flaky sea salt

Instructions

1. Bake the Chocolate Cake Layers
  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
  2. Whisk dry ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, whisk eggs, buttermilk, oil, and vanilla. Gradually add the wet mixture to the dry ingredients, mixing until smooth.
  4. Add hot coffee: Slowly pour in the hot coffee (or water) while mixing on low. The batter will be thin.
  5. Bake: Divide batter evenly into pans. Bake for 25–30 minutes (until a toothpick comes out clean). Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Peanut Butter Frosting
  1. Beat butter and peanut butter: In a large bowl, beat butter and peanut butter until smooth and fluffy (~3 minutes).
  2. Add sugar: Gradually add powdered sugar, mixing on low to avoid a cloud.
  3. Finish the frosting: Add vanilla, heavy cream, and salt. Whip on high for 2–3 minutes until light and creamy.
3. Assemble the Cake
  1. Layer cake: Place one cake layer on a plate. Spread a thick layer of peanut butter frosting. Repeat with the second layer. Top with the third layer.
  2. Crumb coat: Apply a thin layer of frosting over the entire cake. Chill for 20 minutes.
  3. Frost: Use the remaining frosting to coat the cake smoothly. Chill again while making the ganache.
4. Make the Chocolate Ganache Drip
  1. Heat cream: Microwave heavy cream until steaming (30–45 seconds). Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
  2. Drip: Let ganache cool slightly (5–10 minutes). Pour over the chilled cake, using a spoon to guide drips down the sides.
5. Decorate
  • Top with chopped Reese’s cups, peanut butter chips, and a sprinkle of flaky salt.

Tips for Success

  • Cake texture: The hot coffee enhances chocolate flavor without making the cake taste like coffee.
  • Peanut butter: Use shelf-stable peanut butter (like Skippy or Jif) for a stable frosting. Natural peanut butter may separate.
  • Storage: Store covered in the fridge for up to 5 days. Bring to room temperature before serving.

This cake is a showstopper with its moist chocolate layers, creamy peanut butter frosting, and luscious ganache. Perfect for birthdays, holidays, or any day that calls for indulgence!


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