Description
A moist Chocolate Peanut Butter Cake that combines rich chocolate and creamy peanut butter for a nostalgic and indulgent treat.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup canola or vegetable oil
- 2 large eggs (at room temperature)
- 3/4 cup full-fat sour cream (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or black coffee
- 1 cup mini semi-sweet chocolate chips (tossed in 1 tablespoon flour)
- 3/4 cup unsalted butter (softened to room temperature)
- 1 and 3/4 cups creamy peanut butter
- 1 and 3/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 tablespoons heavy cream
- 8 ounces quality semi-sweet chocolate (finely chopped)
- 1 cup heavy cream
- Chopped or mini peanut butter cups (optional garnish)
Instructions
- Preheat your oven to 350°F and grease three 9-inch cake pans, lining them with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In another bowl, mix the oil, eggs, and sour cream using an electric mixer until smooth.
- Slowly add the buttermilk and vanilla, beating until well combined.
- Combine the wet and dry ingredients, slowly adding in the hot water or coffee until a glossy batter forms.
- Fold in the mini chocolate chips.
- Divide the batter evenly between the prepared pans and bake for 24-26 minutes, or until a toothpick comes out clean.
- Let the cakes cool on a wire rack.
- For the frosting, beat the softened butter until creamy, then add peanut butter, confectioners’ sugar, vanilla, salt, and heavy cream, mixing until smooth.
- Layer the cooled cakes with peanut butter frosting in between, then chill to set.
- For the chocolate ganache, heat cream until it simmers, then pour over the chopped chocolate, stirring until smooth.
- Pour the ganache over the frosted cake and finish with remaining frosting and optional peanut butter cups.
- Serve immediately or chill for 4-6 hours before serving.
Notes
You can make the cake layers a day in advance. Flavor will improve with chilling.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 34g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg