Chocolate Peanut Butter Cake
This moist chocolate cake is covered in creamy peanut butter frosting, topped with silky chocolate ganache and then garnished with peanut butter cups.
Ingredients
Cake
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup Hershey's Cocoa Powder (Special Dark Cocoa Powder is a great choice)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk (buttermilk can also be used)
- 2 eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or coffee)
- 1 serving instant coffee crystals (optional, leave out if using coffee)
Peanut Butter Frosting
- 1 cup creamy peanut butter (natural varieties that need to be stirred do not work as well )
- 1/2 cup butter (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream (substitutes include heavy cream, half and half or milk)
Chocolate Ganache (Optional)
- 4 ounces semi-sweet chocolate
- 1/3 cup heavy whipping cream (or 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.
Nutrition
Calories: 540kcalCarbohydrates: 69gProtein: 8gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 48mgSodium: 382mgPotassium: 287mgFiber: 3gSugar: 52gVitamin A: 363IUVitamin C: 0.1mgCalcium: 66mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.