Description
This decadent chocolate peanut butter cake features moist, rich chocolate cake layers generously filled with a creamy, smooth peanut butter frosting. A luscious chocolate ganache cascades over the top, creating an inviting “ooey gooey” texture, complemented by a scattering of crunchy roasted peanuts and chewy caramel pieces. Each slice offers a harmonious blend of deep chocolate, sweet and savory peanut butter, and buttery caramel notes, delivering a truly indulgent dessert experience.
Ingredients
- **For the Chocolate Cake Layers:**
- * 2 cups all-purpose flour
- * 1 ½ cups granulated sugar
- * ¾ cup unsweetened cocoa powder
- * 2 teaspoons baking soda
- * 1 teaspoon baking powder
- * 1 teaspoon salt
- * 1 cup milk (whole or 2%)
- * ½ cup vegetable oil
- * 2 large eggs
- * 2 teaspoons vanilla extract
- * 1 cup hot water or hot brewed coffee
- **For the Peanut Butter Frosting:**
- * 1 cup (2 sticks) unsalted butter, softened
- * 1 cup creamy peanut butter
- * 4-5 cups powdered sugar, sifted
- * ¼ cup milk or heavy cream
- * 1 teaspoon vanilla extract
- * Pinch of salt
- **For the Caramel Drizzle (Optional, for between layers):**
- * ½ cup store-bought caramel sauce
- **For the Chocolate Ganache:**
- * 1 cup semi-sweet chocolate chips or chopped chocolate
- * ½ cup heavy cream
- **For Garnish:**
- * ½ cup chopped roasted peanuts
- * 8-10 small caramel candies, chopped (optional)
Instructions
- **Prepare Cake Layers:** Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, vegetable oil, eggs, and vanilla extract; beat with an electric mixer on medium speed until well combined. Carefully stir in the hot water or hot coffee until the batter is smooth. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let the cake layers cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- **Make Peanut Butter Frosting:** In a large bowl, beat the softened butter and creamy peanut butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, beating until the frosting is smooth and creamy. Stir in the vanilla extract and a pinch of salt.
- **Assemble the Cake:** Place one cooled cake layer on a serving plate or cake stand. Spread about 1 cup of peanut butter frosting evenly over the top. If using, drizzle a small amount of caramel sauce over the frosting. Place the second cake layer on top, repeat with frosting and caramel drizzle. Top with the third cake layer. Use the remaining peanut butter frosting to frost the top and sides of the entire cake smoothly. Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set.
- **Prepare Chocolate Ganache:** In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and the mixture is smooth. Alternatively, heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Let the ganache cool slightly at room temperature until it thickens to a pourable consistency that will drip slowly.
- **Decorate:** Pour the slightly cooled ganache over the top of the chilled cake, allowing it to drip naturally down the sides. Immediately sprinkle the chopped roasted peanuts and chopped caramel candies (if using) over the ganache before it sets.
- **Serve:** Allow the ganache to set for another 15-20 minutes before slicing and serving.
Notes
* Ensure all cold ingredients for the cake and frosting are at room temperature for optimal mixing and texture.
* For a cleaner slice, chill the cake thoroughly for at least 1-2 hours before cutting.
* Using hot brewed coffee instead of hot water in the cake batter deepens the chocolate flavor without imparting a coffee taste.
* Adjust the amount of powdered sugar in the frosting to achieve your desired level of sweetness and consistency.
* If your cake layers dome, you can level them with a serrated knife for a more even stack.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 680-720 per serving
- Fat: 40-45g
- Carbohydrates: 75-85g
- Protein: 9-11g