Description
Rich Peanut Butter Chocolate Ganache Cake layers, creamy peanut butter frosting, and smooth chocolate ganache. A comforting, decadent dessert.
Ingredients
Scale
- For the Cake Layers:
- 2 cups (240g) All-Purpose Flour
- 2 cups (400g) Granulated Sugar
- ¾ cup (65g) Unsweetened Cocoa Powder (Dutch-processed recommended)
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup (240ml) Buttermilk (room temperature)
- ½ cup (120ml) Vegetable Oil
- 2 large Eggs (room temperature)
- 1 tsp Vanilla Extract
- 1 cup (240ml) Hot Water or Hot Coffee
- For the Peanut Butter Frosting:
- 1 cup (226g) Unsalted Butter (softened, room temperature)
- 1 cup (250g) Creamy Peanut Butter (not natural)
- 4 cups (480g) Powdered Sugar (sifted)
- ¼ cup (60ml) Milk or Heavy Cream
- 1 tsp Vanilla Extract
- For the Chocolate Ganache:
- 1 ½ cups (255g) Semi-Sweet Chocolate Chips
- 1 cup (240ml) Heavy Cream
- 1 tbsp Unsalted Butter (optional, for shine)
Instructions
- Prepare the Cake Batter:: First things first, preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. I usually line the bottoms with parchment paper too, just for extra insurance against sticking – nothing worse than a cake stuck in the pan! In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. It’s important to get these dry ingredients really well combined, otherwise, you might get pockets of unmixed leavening, and that’s just a bummer. I always give it a good five minutes with my whisk, just to be sure.
- Mix Wet Ingredients:: In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until they’re nicely combined. This step is where you can really see the magic starting to happen, the colors blending. Don’t overmix, though; we’re just aiming for cohesion here, not a workout. I once got distracted and kept whisking for ages, and the cake ended up a bit tough. Just combine until smooth, and then we’re good to go. This Peanut Butter Chocolate Ganache Cake needs a tender crumb!
- Combine and Add Hot Liquid:: Now, pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer, or by hand, until just combined. Don’t overmix, seriously! Overmixing develops gluten too much, leading to a dense cake. Then, carefully pour in the hot water or coffee and mix until the batter is smooth and a bit thin. This is where the chocolate really comes alive, you can smell it! The batter will be quite runny, and that’s exactly how it should be; it ensures a super moist cake, trust me.
- Bake the Layers:: Divide the batter evenly between your prepared cake pans. I usually eyeball it, but if you want precision, use a kitchen scale. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I always start checking around 28 minutes. You can smell the cake baking, that rich chocolate aroma, it’s just the best. Let them cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Patience is key here, don’t rush it!
- Prepare Peanut Butter Frosting:: While the cakes cool, let’s get that glorious peanut butter frosting ready. In a large bowl, beat the softened butter with an electric mixer until creamy. Add the peanut butter and beat until well combined and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. If it gets too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency. I like mine thick enough to hold its shape but still spreadable. This frosting is half the reason to make this Peanut Butter Chocolate Ganache Cake!
- Assemble and Ganache:: Once the cake layers are completely cool, place one layer on your serving plate. Spread about half of the peanut butter frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting. Now for the ganache: melt your chocolate chips and heavy cream together (microwave or double boiler), stir until smooth, and add the butter if using. Let it cool slightly until it’s pourable but not hot. Pour over the top of the frosted cake, letting it drip down the sides. Oh, the anticipation! This Peanut Butter Chocolate Ganache Cake is a showstopper.