I know many of us have New Years Resolutions to eat better, but I made this cake for my daughter’s birthday back in October and forgot to post about it. Trust me you will want to save this Decadent Peanut Butter Chocolate Cake Recipe for the Peanut Butter Chocolate fan in your life. I was a little skeptical about the combo when my daughter requested it, but I think we have a winner in this recipe!
Chocolate Cake with Peanut Butter Frosting
Imagine this, three layers of moist chocolate cake, filled with Peanut Butter Frosting. If I don’t have you hooked yet, there is more to come to quench that sweet tooth of yours. I know this looks uneven, but who cares, it is homemade with love which is the most important part. Did I mention there are chopped Reese’s cups between the layers too?
I could have just gobbled up the frosting as I was making this cake. So rich and oh so good. It looked a little too plain like this, so we took this cake to the next level.
Yes we topped the frosting with a layer of chocolate ganache. I mean you can’t have enough chocolate on a cake, plus people will think you bought this at a bakery. Decadent Peanut Butter Chocolate Cake Recipe says it all.
Each Slice is filled with amazing chocolate peanut butter flavor, you won’t be disappointed. Be sure to keep it in the fridge and take it out a few minutes before serving. The slices don’t have to be big as this is rich and ohh so good.
I wonder who in my family will request this for their birthday because I am already craving another slice of this decadence.
Decadent Peanut Butter Chocolate Cake Recipe
- Yield: 12-14 SlicesCategory: DessertMethod: OvenCuisine: American
- CHOCOLATE CAKE
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup hot coffee or water
- PEANUT BUTTER FROSTING
- 2 cups salted butter, room temperature
- 1 1/4 cups peanut butter
- 9 cups powdered sugar
- 6-7 tbsp water or milk
- CHOCOLATE GANACHE AND TOPPING
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
9. Add about half of the powdered sugar and mix until smooth.
10. Add 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat.
14. Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
15. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
16. Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
17. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
18. Add the final cake layer to the top of the cake.
19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
22. Set the cake aside and make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
23. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
24. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
Top with remaining frosting using a piping bag. Add additional chopped candy as desired.
26. Refrigerate the cake until ready to serve. Serve at room temperature.
Serving Size:1 slice
Amount Per Serving: Calories: 1349 Total Fat: 72g Saturated Fat: 32g Trans Fat: 2g Unsaturated Fat: 34g Cholesterol: 138mg Sodium: 952mg Carbohydrates: 172g Fiber: 4g Sugar: 142g Protein: 14g