Peanut Butter Chocolate Cake: The Ultimate Indulgence for Chocolate Lovers

Peanut Butter Chocolate Cake: The Ultimate Indulgence for Chocolate Lovers

If you’re a fan of decadent desserts, this Peanut Butter Chocolate Cake is sure to satisfy your cravings. With a rich chocolate cake base, creamy peanut butter frosting, and a smooth chocolate ganache topping, this dessert delivers a perfect balance of flavors. Ideal for any occasion, from birthdays to casual get-togethers, this cake is sure to impress your guests and leave them wanting more.

Ingredients

For the Chocolate Cake:

• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (75g) cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 3/4 cups (350g) granulated sugar
• Pinch of salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) hot coffee or water
• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• 1 cup (230g) butter, softened
• 1 1/2 cups (300g) natural peanut butter
• 2 1/2 cups + 2 tablespoons (300g) powdered sugar
• 1/3 cup (80ml) heavy cream
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 3.5oz (100g) dark chocolate
• 1/2 cup (120ml) heavy cream

Instructions

Make the Cake:

1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper, then dust with cocoa powder.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In another bowl, mix together buttermilk, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Stir in hot coffee or water.
4. Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.

Make the Frosting:

1. Beat together softened butter and peanut butter until light and fluffy. Gradually add powdered sugar and heavy cream, followed by vanilla, and continue beating until smooth and airy.
2. Transfer frosting into a piping bag for easier application.

Assemble the Cake:

1. If necessary, level the tops of the cakes. Place one cake layer flat side down on your cake plate. Spread a generous amount of peanut butter frosting on top, then place the second layer on top, flat side up.
2. Frost the top and sides of the cake with the remaining frosting. Refrigerate for 2-3 hours to set the frosting.

Make the Ganache:

1. Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until it begins to simmer, then pour over the chocolate. Let it sit for 1-2 minutes before stirring until smooth.
2. Pour the ganache over the top of the chilled cake, letting it drip down the sides. Smooth the top with a spatula.
3. Optional: Pipe additional frosting on top for decoration.

Pro Tips:

1. Moisture Boost: Hot coffee enhances the chocolate flavor and keeps the cake moist. Don’t skip this step!
2. Room Temperature Ingredients: Ensure your butter, eggs, and peanut butter are at room temperature to avoid a lumpy frosting.
3. Ganache Consistency: For a thicker ganache, reduce the amount of cream; for a thinner ganache, add a little more cream.
4. Storage Tip: This cake stays fresh for up to 5 days when stored in the refrigerator, and the frosting becomes even more delicious after a day or two.

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