Dessert

Chocolate Peanut Butter Ganache Cake Recipe

ByLila Prescott February 27, 2026February 27, 2026

Introduction

This Chocolate Peanut Butter Ganache Cake is a luscious dessert combining rich chocolate layers with creamy peanut butter frosting and a glossy chocolate ganache topping. Perfect for special occasions or whenever a decadent treat is needed, this cake is sure to impress and satisfy chocolate and peanut butter lovers alike.

A slice of chocolate cake with two thick layers of dark, moist chocolate sponge separated by a smooth, light brown peanut butter filling, topped with a shiny, dark chocolate ganache that drips slightly down the sides. The top edge has swirls of chocolate frosting sprinkled with small chopped nuts. The cake is placed on a white plate on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder

1 ½ teaspoons baking soda
1 teaspoon salt

2 large eggs
1 cup whole milk
½ cup vegetable oil

2 teaspoons vanilla extract
1 cup boiling water
1 cup unsalted butter (softened)

1 cup creamy peanut butter
4 cups powdered sugar
½ cup heavy cream

1 teaspoon vanilla extract
Salt to taste
8 oz semi-sweet chocolate (chopped)

1 cup heavy cream (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water until well combined—it will be thin. Divide the batter evenly between the pans.
Step 2: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: In a large bowl, beat the softened butter and peanut butter together until creamy and smooth. Gradually add powdered sugar, alternating with heavy cream, until you reach your desired frosting consistency. Mix in vanilla extract and salt to taste.
Step 4: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy. Let ganache cool slightly.
Step 5: Place one cake layer on a serving plate and spread a generous amount of peanut butter frosting on top. Add the second layer and frost the top and sides with the remaining frosting. Pour the ganache over the cake, allowing it to drip down the sides.

Step 6: Refrigerate the cake for about 30 minutes to set the ganache. Slice and enjoy your indulgent dessert!

Tips & Variations

For a crunchier texture, add chopped peanuts between the layers or into the frosting.
Use natural peanut butter for a less sweet, more robust peanut flavor.

If you prefer a dairy-free option, substitute coconut milk for whole milk and use dairy-free chocolate and cream alternatives.
To make ganache thicker for frosting or piping, use less cream or chill it longer before applying.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting and ganache fresh. Before serving, allow the cake to sit at room temperature for about 20 minutes to soften the frosting. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a two-layer chocolate cake on a white plate, set against a soft, white marbled texture. The bottom and top layers are dark, moist chocolate sponge with a thick, creamy light brown peanut butter filling sandwiched in the middle. Over the top, rich, glossy chocolate ganache smoothly drapes down the sides, while the top edge is decorated with piped chocolate swirls and sprinkled chopped peanuts. The image shows the cake slice slightly tilted to highlight the smooth textures and details of each layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frosting a day ahead. Assemble the cake and add the ganache on the day you plan to serve for the best texture and freshness.

What if I don’t have boiling water for the cake batter?

Boiling water helps bloom the cocoa powder, enhancing the chocolate flavor. If boiling water is unavailable, very hot tap water can work, but the flavor might be slightly less intense.

Lila Prescott