Why Make This Recipe
If you love the rich taste of dark chocolate and the creamy, nutty flavor of peanut butter, then this Dark Chocolate Peanut Butter Cake is for you. It’s a perfect dessert for chocolate lovers and peanut butter fans alike. The combination of moist chocolate cake with velvety peanut butter frosting and glossy ganache creates a deliciously decadent treat that is sure to impress your friends and family. Whether you’re celebrating a special occasion or just craving something sweet, this cake is a delightful choice.
How to Make Dark Chocolate Peanut Butter Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until everything is well blended.
- Carefully stir in the boiling water until the batter is smooth.
- Divide the batter between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, beat the peanut butter in a bowl until it’s creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter until they are mixed well.
- Once the cakes have cooled, spread the peanut butter frosting between the layers and on top of the cake.
- For the ganache, melt the semi-sweet chocolate in a heatproof bowl over simmering water. Stir in the heavy cream until it’s smooth.
- Pour the ganache over the frosted cake.
- Optionally, top with additional peanut butter frosting. Enjoy your decadent cake!
How to Serve Dark Chocolate Peanut Butter Cake
Serve this cake at room temperature for the best flavor and texture. You can slice it into generous pieces and pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It also works well with a hot cup of coffee or a glass of cold milk.
How to Store Dark Chocolate Peanut Butter Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to let it come back to room temperature before serving again for the best taste.
Tips to Make Dark Chocolate Peanut Butter Cake
- Make sure all your ingredients are at room temperature before you start baking.
- Avoid overmixing the batter; mix just until the ingredients are combined.
- Let the cakes cool completely before adding the frosting to prevent it from melting.
- For added flavor, you can sprinkle some sea salt on top of the ganache.
Variation
You can switch out creamy peanut butter for crunchy peanut butter if you want added texture. You could also add chocolate chips into the cake batter for an extra chocolatey flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just store them covered at room temperature until you are ready to frost and serve.
2. Can I freeze the cake?
Absolutely! You can freeze the un-frosted cake layers by wrapping them tightly in plastic wrap. Thaw them in the fridge before serving.
3. How can I make the cake healthier?
You can use whole wheat flour instead of all-purpose flour and low-fat yogurt instead of heavy cream for frosting. However, keep in mind that this might change the texture and taste slightly.
Dark Chocolate Peanut Butter Cake
Ingredients
For the cake
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting
- 1 cup creamy peanut butter
- 1 cup heavy cream
For the ganache
- 8 ounces semi-sweet chocolate
- 1 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until everything is well blended.
- Carefully stir in the boiling water until the batter is smooth.
- Divide the batter between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Frosting
- Beat the peanut butter in a bowl until it’s creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter until they are mixed well.
Assembly
- Once the cakes have cooled, spread the peanut butter frosting between the layers and on top of the cake.
- For the ganache, melt the semi-sweet chocolate in a heatproof bowl over simmering water. Stir in the heavy cream until it’s smooth.
- Pour the ganache over the frosted cake.
- Optionally, top with additional peanut butter frosting.