Description
This rich and indulgent Peanut Butter Chocolate Layer Cake combines moist chocolate cake layers with creamy peanut butter frosting and a glossy chocolate ganache. Perfect for special occasions or any chocolate peanut butter lover, this classic American dessert delivers a luscious balance of flavors and textures, finished with a stunning ganache drizzle.
Ingredients
Scale
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup heavy cream
Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer or whisk by hand until the batter is smooth and combined.
- Incorporate Boiling Water: Carefully stir in the boiling water; the batter will be thin, but this helps create a moist cake.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make Peanut Butter Frosting: Beat the softened unsalted butter and creamy peanut butter together until creamy. Gradually add powdered sugar, mixing well after each addition. Then stir in the heavy cream and beat until the frosting is light and fluffy.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to melt, then stir gently until smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of peanut butter frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining peanut butter frosting.
- Decorate with Ganache: Drizzle the chocolate ganache over the top of the cake, smoothing it over so it covers the top and drips enticingly down the sides.
- Chill Before Serving: Refrigerate the completed cake for 20 minutes to set the frosting and ganache before slicing and serving.
Notes
- You can refrigerate the cake for up to 3 days to keep it fresh.
- For extra texture and crunch, add chopped roasted peanuts between the layers along with the frosting.
- Allow the cake to come to room temperature before serving to enjoy the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
