Description
This Chocolate Peanut Butter Cake is the ultimate dessert for peanut butter and chocolate lovers! Featuring rich, moist chocolate layers, creamy peanut butter frosting, and a luscious chocolate ganache, this indulgent cake is topped with Reese’s peanut butter cups and candy for a decadent finish. Perfect for birthdays, holidays, or any special occasion!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 1 cup hot water (or hot coffee for enhanced flavor)
- 4 oz dark chocolate, melted
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 3 large eggs
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- ¼ cup milk (as needed for consistency)
- 1 tsp vanilla extract
For the Chocolate Ganache:
- ½ cup unsalted butter
- ¼ cup milk
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 6 oz dark chocolate, chopped
- 1 cup powdered sugar
For Garnish:
- Reese’s peanut butter cups, chopped
- Reese’s pieces candy
Instructions
1. Prepare the Cake:
- Preheat the Oven: Set to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk hot water, melted chocolate, melted butter, vegetable oil, and vanilla extract.
- Add Eggs: Quickly whisk in eggs to avoid scrambling.
- Mix Everything: Pour the wet ingredients into the dry ingredients and mix on medium speed for about 2 minutes until smooth.
- Bake: Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick inserted comes out almost clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Peanut Butter Frosting:
- Beat Butter and Peanut Butter: In a mixer, beat butter and peanut butter together until smooth and fluffy (about 4 minutes).
- Add Powdered Sugar: Gradually mix in powdered sugar on low speed.
- Adjust Consistency: Add milk, one tablespoon at a time, until a smooth, spreadable consistency is reached.
- Assemble the Cake: Spread frosting between cake layers and over the entire cake. Chill in the fridge while preparing the ganache.
3. Prepare the Chocolate Ganache:
- Melt Ingredients: In a saucepan, heat butter, milk, corn syrup, and vanilla extract over medium heat until the butter is melted.
- Add Chocolate: Stir in chopped chocolate and mix until smooth.
- Incorporate Powdered Sugar: Remove from heat and whisk in powdered sugar until glossy.
- Drizzle Over Cake: Let ganache cool slightly before pouring over the frosted cake, allowing it to drip down the sides.
4. Garnish and Serve:
- Decorate: Top with chopped Reese’s peanut butter cups and Reese’s pieces for extra peanut butter goodness.
- Set the Ganache: Let the cake sit for 15-20 minutes to allow the ganache to set before slicing.
Notes
- For a deeper chocolate flavor: Use coffee instead of hot water.
- For a fluffier frosting: Beat for an extra 2-3 minutes to incorporate more air.
- For a gluten-free version: Use a 1:1 gluten-free flour blend.
- For a less sweet frosting: Reduce powdered sugar slightly and add an extra tablespoon of milk.
- To make cupcakes: Divide batter into cupcake liners and bake at 350°F (175°C) for 18-22 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
