Description
This Peanut Butter Chocolate Layer Cake is a decadent dessert featuring moist chocolate cake layers topped with creamy peanut butter frosting and a rich chocolate ganache. Perfect for any celebration, this cake combines classic flavors into an irresistible treat with a smooth, luscious finish.
Ingredients
Scale
Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Frosting
- ¾ cup creamy peanut butter
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate Ganache
- 6 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Garnish
- Chopped peanuts or chocolate shavings
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Make Cake Batter: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, mixing until smooth. Slowly stir in the boiling water until fully combined; the batter will be thin.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks and cool completely.
- Make Peanut Butter Frosting: Beat the peanut butter and softened butter together until light and fluffy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt, and beat until smooth and creamy.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let stand for 2 minutes, then stir gently until smooth. Allow to cool slightly until thick but pourable.
- Assemble the Cake: If necessary, level the cooled cake layers. Spread a generous layer of peanut butter frosting between each layer. Frost the outside and top of the cake evenly with the remaining frosting.
- Add Ganache and Garnish: Pour the ganache over the top of the frosted cake, gently spreading it and allowing it to drip down the sides. Garnish with chopped peanuts or chocolate shavings as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 15 minutes to set the ganache before slicing and serving.
Notes
- Cakes can be baked a day in advance; wrap layers tightly in plastic wrap and store at room temperature.
- Bring cakes to room temperature before frosting and assembling for best results.
- Store the finished cake in the refrigerator and allow to come to room temperature before serving for optimal flavor and texture.
