Homemade Chocolate Peanut Butter Cake Recipe – Rich & Decadent Dessert

Experience the perfect union of chocolate and peanut butter with this decadent homemade chocolate peanut butter cake. Layered with rich, moist chocolate cake, creamy peanut butter frosting, and topped with a luscious chocolate ganache, this cake is a crowd-pleaser for any occasion. Garnished with mini peanut butter cups, it’s a dream dessert for chocolate and peanut butter lovers alike!

Ingredients:

For the Chocolate Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¾ cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• ½ cup vegetable oil
• ¾ cup full-fat sour cream, at room temperature
• ½ cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• ½ cup hot water or black coffee
• 1 cup mini semi-sweet chocolate chips, tossed in 1 tablespoon flour

For the Peanut Butter Frosting:

• ¾ cup unsalted butter, softened to room temperature
• 1¾ cups creamy peanut butter
• 1¾ cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 tablespoons heavy cream or heavy whipping cream, at room temperature

For the Chocolate Ganache:

• 8 ounces quality semi-sweet chocolate, finely chopped
• 1 cup heavy cream or heavy whipping cream

Optional Garnish:

• Chopped or mini peanut butter cups

Preparation:

Step 1: Preheat Oven

Preheat your oven to 350°F (177°C). Grease and line three 9-inch round cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk the eggs, vegetable oil, sour cream, buttermilk, and vanilla extract until smooth.

Step 4: Prepare Cake Batter

Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined. Slowly stir in the hot water or coffee until the batter is smooth. Gently fold in the flour-coated mini chocolate chips.

Step 5: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make Peanut Butter Frosting

In a large bowl, beat the softened butter and peanut butter until creamy. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, mixing until smooth. Add the heavy cream and beat on high speed until light and fluffy.

Step 7: Assemble the Cake

• Place one cake layer on a serving plate. Spread about 1 cup of peanut butter frosting evenly over the top.
• Add the second cake layer and repeat the frosting process.
• Top with the third cake layer and apply a thin crumb coat of frosting over the entire cake. Refrigerate for 30 minutes to set.

Step 8: Final Frosting

Apply the remaining peanut butter frosting evenly over the chilled cake. Smooth the sides and top for a polished look.

Step 9: Prepare Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it begins to simmer, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth. Allow the ganache to cool slightly until it thickens but remains pourable.

Step 10: Decorate the Cake

Pour the ganache over the top of the cake, letting it drip elegantly down the sides. Garnish with chopped or mini peanut butter cups for added flair.

Cooking Notes:

• Coffee vs. Water: Using hot coffee deepens the chocolate flavor without leaving a coffee taste.
• Ingredient Temperature: Ensure all ingredients are at room temperature for better consistency in both batter and frosting.
• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions:

Serve chilled or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with a cold glass of milk or a warm cup of coffee.

Tips:

• Use high-quality chocolate for the ganache for a more indulgent flavor.
• For a layered visual effect, slice the cake to reveal the peanut butter frosting and chocolate layers.
• Add a sprinkle of sea salt on top of the ganache for a salty-sweet twist.

Prep Time:1 hour 30 minutes

Cooking Time:25 minutes

Total Time:4 hours (includes cooling and assembly)

Servings:12-14 slices

Nutritional Information (Per Slice):

• Calories: 560
• Protein: 8g
• Sodium: 320mg

FAQs:

Q: Can I use natural peanut butter for the frosting?

A: It’s best to use creamy, processed peanut butter as natural peanut butter may separate and affect the texture.

Q: What can I use instead of sour cream?

A: Full-fat Greek yogurt is a great substitute for sour cream.

Q: How do I prevent the cake from sticking to the pans?

A: Grease the pans well and line the bottoms with parchment paper for easy removal.

Q: Can I freeze this cake?

A: Yes! Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months.

Conclusion

This homemade chocolate peanut butter cake is a decadent celebration of rich chocolate and creamy peanut butter flavors. With its moist cake layers, luscious frosting, and glossy ganache, it’s a show-stopping dessert perfect for birthdays, holidays, or any chocolate lover’s dream. Garnished with peanut butter cups, this cake promises to satisfy every sweet craving in the most indulgent way. Prepare it, savor it, and share the joy!

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