Peanut Butter Silk Cake
Indulge in the luxurious decadence of a Peanut Butter Silk Cake, a dessert that seamlessly blends rich chocolate and creamy peanut butter for an unforgettable treat. This show-stopping layer cake features ultra-moist chocolate sponge, made tender with a touch of boiling water for a silky texture, paired with a whipped peanut butter frosting that's both light and indulgent. To elevate this creation, a glossy semi-sweet chocolate ganache cascades elegantly over the top, adding a touch of sophistication. Perfect for any celebration or as a crowd-pleasing dessert, this recipe is surprisingly easy to prepare in just over an hour. Whether you're a chocolate lover or a peanut butter enthusiast, this cake is the perfect harmony of flavors and textures that will leave your guests craving more.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup 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 Creamy peanut butter
- 1.5 sticks Unsalted butter
- 2.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until smooth, about 2 minutes.
Reduce the speed to low and carefully stir in the boiling water. The batter will be thin, but this is normal.
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.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, prepare the peanut butter frosting. Beat together the peanut butter and butter until smooth and creamy.
Gradually add the powdered sugar, followed by the heavy cream, and beat until the frosting is fluffy and spreadable.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove the cream from heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly.
Assemble the cake by spreading a layer of peanut butter frosting over the top of one of the cakes. Place the second cake on top and frost the entire cake with the remaining peanut butter frosting.
Pour the cooled ganache over the top of the cake, letting it drip down the sides for an elegant finish.
Refrigerate the cake for at least 30 minutes to allow the ganache to set. Serve and enjoy!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 69.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 371 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.
