Description
This decadent Chocolate Peanut Butter Ganache Cake features rich, moist chocolate cake layers layered with creamy peanut butter frosting and topped with a glossy chocolate ganache. Perfect for chocolate and peanut butter lovers, this cake combines classic flavors with a luscious finish that’s ideal for special occasions or indulgent dessert moments.
Ingredients
Scale
For the Chocolate Cake:
- 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
For the Peanut Butter Frosting:
- 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
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate (chopped)
- 1 cup heavy cream
Instructions
- Bake the Chocolate Cake: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, and beat on medium speed for 2 minutes until smooth. Stir in the boiling water carefully until well combined; the batter will be thin. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Peanut Butter Frosting: In a large bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar, alternating with heavy cream, mixing after each addition until the frosting reaches a smooth, spreadable consistency. Mix in the vanilla extract and adjust salt to taste for balance.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for one minute to soften, then stir gently until the ganache becomes smooth and glossy. Let it cool slightly so it thickens but remains pourable.
- Assemble the Cake: Place one cooled chocolate cake layer on a serving plate and spread a generous layer of peanut butter frosting over it. Add the second cake layer on top and cover the entire cake with the remaining peanut butter frosting, smoothing the sides and top. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides for an elegant finish.
- Serve: Refrigerate the assembled cake for about 30 minutes to set the ganache before slicing. Serve chilled and enjoy this rich, indulgent treat!
Notes
- For best results, use room temperature ingredients to ensure smooth batter and frosting.
- The boiling water in the cake batter helps to bloom the cocoa powder for a richer chocolate flavor.
- You can substitute creamy peanut butter with natural peanut butter if you prefer, but make sure it is well stirred.
- Ganache should be poured when slightly cooled to avoid melting the frosting.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow cake to come to room temperature before serving for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cake, peanut butter frosting, chocolate ganache, layered cake, dessert, homemade cake, easy chocolate cake
