Print

Chocolate Peanut Butter Cake

Print Recipe

A rich and decadent chocolate cake with creamy peanut butter frosting, chocolate ganache, and Reese’s Peanut Butter Cup toppings. The moist chocolate cake layers have an incredibly tender crumb.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or hot coffee
  • 1 cup salted butter
  • 2 cups creamy peanut butter
  • 4 cups powdered sugar
  • 3 tablespoons heavy cream or milk
  • 6 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 12 mini Reese's Peanut Butter Cups for topping

Instructions

  1. Preheat oven to 350°F. Grease two 8-inch round baking pans and line the bottoms with parchment paper.
  2. Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add eggs, buttermilk, oil, and vanilla extract and beat on medium speed for about 2 minutes.
  4. Stir in boiling water or hot coffee until the batter is smooth.
  5. Pour batter evenly into prepared pans.
  6. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For peanut butter frosting: Beat butter and peanut butter together until creamy.
  9. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
  10. Add heavy cream or milk and beat until desired consistency is reached.
  11. For chocolate ganache: Chop semisweet chocolate and place in a bowl. Heat heavy cream until steaming and pour over chocolate. Let sit 1 minute, then whisk until smooth.
  12. Assemble cake: Place one cake layer on serving plate, spread with peanut butter frosting, repeat with second layer.
  13. Frost top and sides with remaining peanut butter frosting.
  14. Drizzle chocolate ganache over top and garnish with mini Reese's Peanut Butter Cups.

Notes

The cake batter will be thin before baking, which is normal and creates the moist texture. Allow all ingredients to come to room temperature for best results. Cake can be made ahead and frozen for up to 3 months.

Nutrition

Find it online: https://www.receipster.com/chocolate-peanut-butter-cake/

Themes by WordPress