Peanut Butter Chocolate Layer Cake
Serves: 12-16
Prep Time: 30 minutes
Bake Time: 30-35 minutes
Chill Time: 1 hour
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or whole milk with 1 tbsp vinegar or lemon juice)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
For the Peanut Butter Frosting:
1 cup creamy peanut butter
½ cup unsalted butter, softened
3 cups powdered sugar
⅓ cup heavy cream (or milk, for consistency)
1 tsp vanilla extract
For the Chocolate Ganache:
8 oz semi-sweet chocolate, chopped
½ cup heavy cream
2 tbsp unsalted butter
For Garnish:
Mini peanut butter cups, chopped
Crushed peanuts
Chocolate shavings
Instructions
1. Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla extract. Beat until smooth.
Gradually add the boiling water, mixing until the batter is thin and smooth.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Peanut Butter Frosting:
In a large bowl, beat the peanut butter and butter until creamy and smooth.
Gradually add powdered sugar, 1 cup at a time, mixing until combined.
Add heavy cream and vanilla extract. Beat until light, fluffy, and spreadable. Adjust the consistency with more cream if necessary.
3. Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate.
Let sit for 2 minutes, then stir until smooth. Stir in the butter for a glossy finish. Let the ganache cool slightly to thicken.
4. Assemble the Cake:
Place one chocolate cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
Repeat with the second layer. Top with the final cake layer. Spread frosting over the top and sides of the cake.
Drizzle the cooled ganache over the cake, letting it drip down the sides for a dramatic effect.
5. Garnish and Serve:
Decorate with chopped mini peanut butter cups, crushed peanuts, and chocolate shavings. Chill for at least 1 hour before slicing to set the frosting and ganache.