This moist chocolate cake is covered in creamy peanut butter frosting, topped with silky chocolate ganache and then garnished with peanut butter cups.
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr
Servings 16slices
Ingredients
Cake
2cupssugar
1 3/4cupsall purpose flour
3/4cupHershey's Cocoa PowderSpecial Dark Cocoa Powder is a great choice
1 1/2tspbaking powder
1 1/2tsp baking soda
1 tspsalt
1cupmilkbuttermilk can also be used
2 eggs
1/2cupvegetable oil
2tspvanilla extract
1cupboiling wateror coffee
1servinginstant coffee crystalsoptional, leave out if using coffee
Peanut Butter Frosting
1cupcreamy peanut butternatural varieties that need to be stirred do not work as well
1/2cupbutter softened
1teaspoonvanilla extract
3cupspowdered sugar
1/4cupheavy whipping creamsubstitutes include heavy cream, half and half or milk
Chocolate Ganache (Optional)
4ouncessemi-sweet chocolate
1/3cupheavy whipping creamor heavy cream
Toppings (Optional)
peanut butter cups
sprinkles
Instructions
Cake
Preheat oven to 350 degrees F. Grease and flour two 9" round cake pans.
In a large mixing bowl combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix well to combine.
Add eggs, milk, oil and vanilla to mixture. Beat with an electric mixer on medium speed for two minutes.
Carefully pour boiling water or coffee (or boiling water with instant coffee dissolved into it) into the cake ingredients and stir. Mix until combined. The batter will be quite thin.
Pour batter into prepared baking pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean and the top starts to spring back when gently touched.
Cool for 10 minutes then remove from pans and allow to cool completely on wire cooling racks.
Peanut Butter Frosting
In a large bowl with an electric mixer, beat butter and peanut butter until light and creamy. Add in vanilla and mix well.
Add in half of the powdered sugar, mixing well to combine, followed by half the cream, mixing well to combine. Repeat with remaining powdered sugar and cream. If needed, add more cream, a tsp at a time, for a thinner frosting consistency.
Once cake has been completely cooled, cake can be assembled and frosted. Frosting can be spread on with a spatula or piped on with a piping bag and tip.
Chocolate Ganache (Optional)
Chop up chocolate and place in a heavy sauce pan, then add the whipping cream to the chocolate. Cook on low heat, stirring constantly, until the chocolate is melted and combined with the cream.
Remove from heat and allow to cool. Stir from time to time to help the ganache cool evenly. Once cooled to room temperature, ganache can be poured or spooned onto the frosted cake. If desired, add items such as peanut butter cups, sprinkles or even Reese's Pieces to decorate.
Notes
Store covered, at room temperature, for 3-4 days, or freeze for up to 2 months.