Peanut Chocolate Cake
Indulge in the rich, nutty decadence of this Peanut Chocolate Cake, a perfect harmony of moist chocolate layers and creamy peanut butter frosting. Crafted for chocolate lovers and peanut butter enthusiasts alike, this delightful dessert combines a tender chocolate cake base made with cocoa powder and boiling water for extra moistness, with a luscious frosting featuring creamy peanut butter, melted semi-sweet chocolate, and a hint of heavy cream for silky smooth texture. Each slice is crowned with crushed salted peanuts for a satisfying crunch and a touch of salty-sweet magic. With just 20 minutes of prep and easy-to-follow instructions, this cake makes a stunning centerpiece for any celebration or a luxurious treat for yourself. Perfectly indulgent, peanut chocolate cake recipes like this are ideal for anyone searching for a dessert that’s both comforting and unforgettable. Serve chilled or at room temperature for irresistible flavor in every bite!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Creamy peanut butter
- 0.5 cups Butter (softened)
- 3 cups Powdered sugar
- 0.25 cups Heavy cream
- 0.75 cups Semi-sweet chocolate chips
- 0.5 cups Salted peanuts (crushed, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift 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. Beat on medium speed until well combined.
Carefully stir in the boiling water. The batter will be thin; this is normal.
Divide the batter evenly between the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat the peanut butter and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, alternating with the heavy cream, beating until the frosting is fluffy and spreadable.
Melt the chocolate chips in the microwave or over a double boiler until smooth, then allow to cool slightly.
Fold the melted chocolate into the frosting to create a luscious chocolate-peanut butter frosting.
Place one cooled cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
Garnish the cake with crushed salted peanuts. Chill for 30 minutes to set the frosting before slicing and serving.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 72.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 445 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.
