Peanut Butter Dandy Cake Chocolate Cake
Indulge in the ultimate dessert experience with this Peanut Butter Dandy Cake Chocolate Cake—a rich, decadent treat that's a chocolate and peanut butter lover's dream! This recipe layers moist, fudgy chocolate cake with a creamy, whipped peanut butter frosting, all brought together with a luscious semi-sweet chocolate ganache that drips down the sides for a show-stopping finish. Perfectly balanced with buttermilk for tenderness and finished with a ganache made with heavy cream for a glossy, luxurious touch, this cake is as impressive to look at as it is to taste. Whether you're celebrating a special occasion or treating yourself to a slice of indulgence, this dessert is guaranteed to wow both kids and adults alike. Perfectly suited for 12 servings and ready in just over an hour, it’s a must-try for fans of chocolate and peanut butter desserts.
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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 buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 0.5 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Set them aside.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until fully incorporated.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the peanut butter frosting, beat peanut butter and softened butter together until smooth and fluffy. Gradually add the powdered sugar, then mix in the milk until the frosting reaches a spreadable consistency.
Once the cakes are completely cooled, spread a generous layer of peanut butter frosting evenly over the top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining peanut butter frosting.
For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly, then pour it over the frosted cake, letting it drip down the sides. Use a spatula or the back of a spoon to spread the ganache evenly on top.
Let the ganache set for about 15 minutes before slicing and serving. Enjoy your Peanut Butter Dandy Chocolate Cake!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 63.8 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 366 mg | 8% | |
*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.
