🍫🥜 Chocolate Peanut Butter Cake 🥜🍫
A match made in dessert heaven! Moist chocolate cake layered with silky peanut butter frosting, topped with a chocolate ganache drizzle.
📝 Ingredients
Chocolate Cake:
1¾ cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk (or milk + 1 tbsp vinegar)
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water)
Peanut Butter Frosting:
1 cup unsalted butter, softened
1 cup creamy peanut butter
3 cups powdered sugar
1 tsp vanilla extract
3–4 tbsp heavy cream or milk
Chocolate Ganache (Optional):
½ cup heavy cream
1 cup semi-sweet chocolate chips
👩🍳 Instructions
1. Bake the Cake:
1️⃣ Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
2️⃣ Whisk dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt).
3️⃣ Add eggs, buttermilk, oil, and vanilla; mix until smooth.
4️⃣ Slowly pour in hot coffee (batter will be thin).
5️⃣ Divide batter between pans and bake 30–35 mins. Cool completely.
2. Make the Frosting:
1️⃣ Beat butter and peanut butter until creamy.
2️⃣ Gradually add powdered sugar, then vanilla and cream until fluffy.
3. Assemble:
1️⃣ Place one cake layer on a plate, spread with ½ the frosting.
2️⃣ Top with the second layer, frost the top and sides.
3️⃣ For ganache: Heat cream until steaming, pour over chocolate chips, let sit 5 mins, then stir until smooth. Drizzle over cake.
⏱️ Time & Tips
Prep: 30 mins | Bake: 35 mins | Total: 1.5 hrs
Serves: 12
Pro Tips:
Extra peanutty? Add chopped Reese’s cups between layers!
No coffee? Use hot water—it enhances the chocolate flavor.
Make ahead: Frosted cake stays fresh 3 days refrigerated.
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