Chocolate Peanut Butter Layer Cake
Indulge in the ultimate dessert decadence with this Chocolate Peanut Butter Layer Cake, a perfect harmony of rich chocolate and creamy peanut butter flavors. This towering cake features two layers of moist, cocoa-infused sponge brought to life with the addition of boiling water for an ultra-tender crumb. It’s generously frosted with a luscious, fluffy peanut butter buttercream and crowned with a glossy semi-sweet chocolate ganache that elegantly drips down the sides. Perfect for special occasions or simply treating yourself, this show-stopping cake is as stunning as it is delicious. Elevate your baking game and savor a slice of this irresistible combination that satisfies every sweet craving!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 1.5 cups creamy peanut butter
- 3 cups powdered sugar
- 0.25 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water. The batter will be thin, but this keeps the cake moist.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the peanut butter frosting. In a large bowl, beat the butter and peanut butter together until smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and whip until light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
For the ganache, heat the semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Let the ganache cool slightly, then drizzle it over the top of the frosted cake, allowing it to drip down the sides.
Refrigerate the cake for at least 30 minutes to set the ganache before slicing and serving.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 75.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
