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Extra Moist Chocolate Peanut Butter Layer Cake

A decadent slice of multi-layered chocolate peanut butter cake with thick peanut butter filling and chocolate ganache dripping down the side.
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Make this rich, decadent chocolate peanut butter layer cake featuring moist chocolate layers, creamy peanut butter frosting, and a glossy chocolate ganache topping. This is the ultimate comfort baking dessert for any celebration.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the peanut butter frosting: Beat the peanut butter and softened butter together until smooth. Gradually add the powdered sugar, alternating with the milk or cream, until the frosting is light and creamy.
  9. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it reaches a pourable consistency.
  10. 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.
  11. Frost the top and sides of the cake with the remaining peanut butter frosting.
  12. Pour the slightly cooled chocolate ganache over the top center of the cake, allowing it to drip down the sides naturally.
  13. Chill the cake briefly before slicing and serving.

Notes

  • For an extra rich flavor, use strong brewed hot coffee instead of hot water in the cake batter.
  • You can substitute Reese’s peanut butter cups, chopped, for decoration on top of the ganache.
  • If the ganache sets too quickly, warm it gently for a few seconds to restore the pourable texture.

Nutrition

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