Description
Decadent chocolate cake layered with creamy peanut butter filling and topped with a rich chocolate ganache. A peanut butter cup lover’s dream!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 cup creamy peanut butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- Mini peanut butter cups, halved
- Chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or use baking spray with flour). Line the bottoms with parchment paper rounds.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl (or stand mixer), beat the softened butter until light and fluffy (2-3 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Add the peanut butter and beat until well combined. Scrape down the sides of the bowl as needed.
- Pour in the heavy cream and vanilla extract. Beat on medium speed until smooth and creamy. Add a pinch of salt.
- If the frosting is too thick, add more heavy cream (1 tablespoon at a time). If it’s too thin, add more powdered sugar.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl.
- Let the mixture sit for 1-2 minutes.
- Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the butter until melted and incorporated.
- Let the ganache cool slightly before pouring it over the cake.
- If necessary, level the cakes with a serrated knife.
- Place one cake layer on a serving plate or cake stand.
- Spread an even layer of peanut butter filling over the first layer.
- Carefully place the second cake layer on top of the filling.
- Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to spread evenly.
- While the ganache is still wet, decorate with halved mini peanut butter cups and chopped peanuts.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- Remove from the refrigerator 15-20 minutes before serving. Slice and enjoy!
Notes
- For best results, use high-quality cocoa powder and chocolate chips.
- Be careful not to overmix the cake batter, as this can result in a tough cake.
- The boiling water in the cake batter helps to bloom the cocoa powder and creates a super moist cake.
- Adjust the consistency of the peanut butter filling to your liking by adding more heavy cream or powdered sugar.
- Let the ganache cool slightly before pouring it over the cake to prevent it from running off the sides completely.
- Chilling the cake before serving helps the flavors meld together and makes it easier to slice.
- Prep Time: 45 minutes
- Cook Time: 30 minutes