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Extra Moist Chocolate Peanut Butter Layer Cake

A decadent slice of chocolate peanut butter cake featuring dark layers and creamy peanut butter filling, topped with dripping chocolate ganache.
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Make this rich, decadent chocolate peanut butter layer cake featuring moist chocolate layers, creamy peanut butter frosting, and a glossy chocolate ganache topping. This recipe is perfect for celebrations and indulgent sweet treats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the granulated sugar and mix well.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the peanut butter frosting: Beat the softened butter until creamy. Add the peanut butter and beat until smooth. Gradually add the powdered sugar, alternating with the milk, beating until light and fluffy. Stir in the vanilla extract.
  8. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth and glossy. Let it cool slightly until it reaches a pourable consistency.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the peanut butter frosting evenly over the top. Place the second cake layer on top.
  10. Frost the top and sides of the cake with the remaining peanut butter frosting.
  11. Pour the slightly cooled chocolate ganache over the top center of the cake, allowing it to drip down the sides naturally.
  12. Allow the ganache to set before slicing and serving.

Notes

  • For extra richness, press chopped peanut butter cups onto the sides of the frosted cake before pouring the ganache.
  • If you prefer a thicker frosting, reduce the amount of milk used slightly.
  • This cake tastes best when served at room temperature.

Nutrition

Find it online: https://cookincorner.com/chocolate-peanut-butter-cake/