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Rich Chocolate Peanut Butter Layer Cake

A tall, moist slice of chocolate peanut butter cake with three layers of dark cake and peanut butter filling, topped with chocolate ganache.
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Make a decadent, moist layer cake featuring rich chocolate layers and creamy peanut butter frosting. This recipe delivers a showstopper dessert perfect for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/2 cup semi-sweet chocolate chips (for ganache drip)
  • 1/2 cup heavy cream (for ganache drip)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the granulated sugar and mix well.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the peanut butter frosting: Beat the softened butter and creamy peanut butter together until smooth. Gradually add the powdered sugar, mixing until combined. Add the salt and milk/cream until the frosting is light and fluffy. Add more powdered sugar for a thicker consistency or more milk for a thinner one.
  8. Prepare the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth. Let it cool slightly until it reaches a thick, pourable consistency.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the peanut butter frosting evenly over the top. Place the second cake layer on top.
  10. Frost the top and sides of the entire cake with the remaining peanut butter frosting.
  11. Pour the slightly cooled ganache over the top center of the cake, allowing it to drip down the sides.
  12. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For a Reese’s Inspired Cake, press chopped peanut butter cups onto the sides of the frosted cake or sprinkle them over the ganache drip.
  • If you want a quick version, you can use a boxed chocolate cake mix, following the package directions but substituting the required liquid with hot coffee for a richer flavor.

Nutrition

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