Chocolate Peanut Layer Cake
Indulge in the decadent layers of this irresistible Chocolate Peanut Layer Cake, a showstopping dessert that's perfect for any celebration. This moist and rich chocolate cake is paired with a creamy peanut butter frosting and topped with a luscious semisweet chocolate ganache for an impeccable flavor combination. Finished with a sprinkle of chopped peanuts for added crunch, this cake is both visually stunning and tantalizingly delicious. Simple baking techniques and pantry staples make this masterpiece achievable for home bakers, while its towering layers ensure it steals the spotlight on your dessert table. Serve this chocolate-peanut butter delight as a sweet finale to any gathering, and watch it disappear within moments!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 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 (for frosting)
- 1.5 cups Creamy peanut butter
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1.5 cups Semisweet chocolate chips (for ganache)
- 0.75 cups Heavy cream (for ganache)
- 0.5 cup Chopped peanuts (for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until combined.
Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the peanut butter frosting, beat the butter and peanut butter together until smooth and creamy. Slowly mix in the powdered sugar and heavy cream until the frosting is fluffy.
Level the cake layers if needed. Spread a layer of frosting over the top of one cake layer, then place the second layer on top. Frost the entire cake with the remaining peanut butter frosting.
To prepare the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1 minute. Stir until smooth and glossy. Allow to cool slightly.
Pour the ganache over the frosted cake, letting it drip down the sides. Use a spatula to spread it evenly if necessary.
Sprinkle the chopped peanuts on top of the ganache for garnish.
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice and enjoy!
Nutrition Facts
Calories |
11472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 731.2 g | 937% | |
| Saturated Fat | 306.6 g | 1533% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 6842 mg | 297% | |
| Total Carbohydrate | 1190.3 g | 433% | |
| Dietary Fiber | 122.4 g | 437% | |
| Total Sugars | 810.9 g | ||
| Protein | 218.2 g | 436% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1290 mg | 99% | |
| Iron | 63.1 mg | 351% | |
| Potassium | 7270 mg | 155% | |
*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.
