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Chocolate Peanut Butter Cake Recipe

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4.3 from 12 reviews

This rich and decadent Chocolate Peanut Butter Cake combines the deep flavor of Dutch-process cocoa and espresso powder with a moist, tender crumb. Topped with a creamy peanut butter frosting and a luscious chocolate ganache, this dessert is perfect for chocolate and peanut butter lovers looking for an indulgent treat in a homemade layered cake.

Ingredients

Cake

  • 1 cup (85 grams) Dutch-process cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 cup (237 grams) boiling water
  • 1 3/4 cups (222 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 2 cups (400 grams) lightly packed light brown sugar
  • 1 cup (227 grams) sour cream or full-fat plain yogurt, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup (112 grams) neutral oil (such as canola or avocado oil)
  • 2 teaspoons vanilla extract

Peanut Butter Frosting

  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1 cup (270 grams) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 to 2 1/2 cups (250-313 grams) powdered sugar, sifted
  • 1-3 tablespoons heavy cream or milk

Chocolate Ganache Topping

  • 4 ounces (113 grams) semisweet chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream
  • Chopped mini peanut butter cups (optional)

Instructions

  1. Make the cake: Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment rounds and spray evenly with nonstick cooking spray to prevent sticking.
  2. Mix cocoa and espresso: In a small heatproof bowl, whisk together the Dutch-process cocoa powder and instant espresso powder. Pour the boiling water over the mixture and whisk gently until smoothly combined. Set aside to cool completely.
  3. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Add the light brown sugar and use your hands to break up any clumps, resulting in a sandy texture.
  4. Mix wet ingredients: In a separate small bowl, whisk together the sour cream, neutral oil, eggs, and vanilla extract until smooth. Create a well in the center of the dry ingredients and pour in the wet mixture. Starting from the center, gently whisk the dry ingredients into the wet until mostly combined; the batter may be slightly lumpy.
  5. Add cocoa mixture: Pour in the cooled cocoa-espresso mixture and whisk until the batter is smooth and evenly blended.
  6. Fill pans and bake: Divide the batter evenly between the prepared pans, about 740 grams per pan. Tap the pans firmly on the counter a few times to release air bubbles. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
  7. Cool the cake: Allow the cakes to cool in the pans for 30 minutes. Run a thin knife around the edges if needed, then remove the cakes from the pans and transfer to a wire rack to cool completely.
  8. Prepare the frosting: In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter and creamy peanut butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl sides as needed. Add vanilla extract, sea salt, sifted powdered sugar, and 1 tablespoon of heavy cream; continue beating until smooth and fluffy, about 3 more minutes. Add additional heavy cream or milk as needed to achieve a spreadable consistency.
  9. Make the ganache: Place finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream to a simmer, then immediately pour over the chocolate. Let sit covered for a few minutes, then stir until smooth. Allow ganache to cool and thicken to a pourable consistency for 10 to 20 minutes, keeping at room temperature (do not refrigerate).
  10. Level the cake layers: If the cake layers have domed tops, use a serrated knife or cake leveler to trim them flat for easier assembly.
  11. Assemble the cake: Place one cake layer on a cake turntable or stand. Place parchment strips under the edges to catch frosting drips. Spread a generous, even layer of peanut butter frosting over the top, pushing slightly over the edges.
  12. Add second layer: Place the second cake layer upside down onto the frosted first layer, ensuring a flat cake top. Using an offset spatula, coat the entire cake with the remaining frosting, smoothing the sides and top.
  13. Apply ganache topping: Test the ganache by pouring a bit down a glass side. If too thick, microwave briefly for 5-10 seconds; if too thin, let cool further. Pour evenly over the top of the cake to drip down the sides. Optionally, decorate with chopped mini peanut butter cups.
  14. Serve or store: Serve immediately or cover and refrigerate for up to 2 days. Before serving, let the cake sit at room temperature for about an hour for best texture and flavor.

Notes

  • Ensure eggs and sour cream/yogurt are at room temperature to achieve a smooth batter.
  • Do not refrigerate ganache as it will harden; keep it at room temperature to maintain pourable consistency.
  • If you cannot find mini peanut butter cups for decoration, chopped regular peanut butter cups or peanuts can be used instead.
  • Baking time may vary depending on your oven; check doneness early to avoid overbaking.
  • For a dairy-free version, substitute suitable non-dairy yogurt, butter, and cream alternatives.

Find it online: https://cookedbysarah.com/chocolate-peanut-butter-cake-recipe/