Chocolate Peanut Butter Cake: The Ultimate Indulgence for Dessert Lovers

Chocolate Peanut Butter Cake is a delightful indulgence that brings together two of the most beloved flavors in the dessert world. Imagine sinking your fork into a moist, rich chocolate cake layered with creamy, luscious peanut butter frosting. This cake is not just a treat; it’s a celebration of flavors that has captured the hearts of dessert lovers everywhere. The combination of chocolate and peanut butter has a long-standing history, often associated with American comfort food, making it a staple at birthday parties, family gatherings, and potlucks.

People adore Chocolate Peanut Butter Cake for its perfect balance of sweetness and nuttiness, along with its velvety texture that melts in your mouth. It’s a cake that not only satisfies your sweet tooth but also evokes a sense of nostalgia, reminding many of their childhood favorites. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is both convenient and rewarding, making it an ideal choice for any occasion. Join me as we dive into the delicious world of Chocolate Peanut Butter Cake!

Ingredients:

• For the 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
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• For the Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• For Garnish:
• Chopped peanuts
• Chocolate shavings or curls

Preparing the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure that your cakes come out easily once baked.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined. The mixture should be thick and glossy.
4. Carefully stir in the boiling water. The batter will be thin, but that’s perfectly fine! This step helps to create a moist cake.
5. Pour the batter evenly into the prepared cake pans. I like to use a kitchen scale to ensure both pans have the same amount of batter, which helps them bake evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as oven temperatures can vary.
7. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This is important because frosting a warm cake can lead to a melty mess!

Preparing the Peanut Butter Frosting

1. In a large mixing bowl, beat the softened butter and peanut butter together using an electric mixer on medium speed until the mixture is creamy and well combined. This usually takes about 2-3 minutes.
2. Gradually add the powdered sugar, mixing on low speed until it’s incorporated. This helps to avoid a sugar cloud in your kitchen!
3. Once the sugar is mixed in, add the heavy cream and vanilla extract. Beat on medium speed for another 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, you can add a little more cream, one tablespoon at a time, until you reach your desired consistency.

Making the Chocolate Ganache

1. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir continuously until the chocolate is melted and the mixture is smooth. Be careful not to let it boil, as this can cause the ganache to seize.
2. Once melted, remove the saucepan from the heat and let the ganache cool slightly. It should thicken as it cools, making it easier to pour over the cake later.

Assembling the Cake

1. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. This will be the base layer of your cake.
   

   Conclusion:

   In summary, this Chocolate Peanut Butter Cake is an absolute must-try for anyone who loves the rich, indulgent combination of chocolate and peanut butter. The moist layers of chocolate cake paired with the creamy, luscious peanut butter frosting create a dessert that is not only visually stunning but also a true delight for the taste buds. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this cake is sure to impress. For serving suggestions, I recommend pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. You can also sprinkle some chopped peanuts or chocolate shavings on top for an extra touch of texture and flavor. If you’re feeling adventurous, consider adding a layer of raspberry or strawberry jam between the cake layers for a fruity twist that complements the chocolate and peanut butter beautifully. I encourage you to give this Chocolate Peanut Butter Cake a try and share your experience with friends and family. I would love to hear how it turns out for you! Whether you stick to the classic recipe or experiment with your own variations, I’m sure you’ll create something delicious that everyone will enjoy. So grab your apron, gather your ingredients, and let’s bake this delightful cake together!
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   Chocolate Peanut Butter Cake: The Ultimate Indulgence for Dessert Lovers

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   • Author: Dottie
   • Total Time: 65 minutes
   • Yield: 12–16 slices 1x

   Print Recipe

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   Description

   This Chocolate Peanut Butter Cake features moist chocolate layers, creamy peanut butter frosting, and a rich chocolate ganache, making it a perfect indulgence for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 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
   • ¼ cup heavy cream
   • 1 teaspoon vanilla extract
   • 1 cup semi-sweet chocolate chips
   • ½ cup heavy cream
   • Chopped peanuts
   • Chocolate shavings or curls

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
   3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
   4. Carefully stir in the boiling water. The batter will be thin.
   5. Pour the batter evenly into the prepared cake pans.
   6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   7. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

   1. In a large mixing bowl, beat the softened butter and peanut butter together until creamy.
   2. Gradually add the powdered sugar, mixing on low speed until incorporated.
   3. Add the heavy cream and vanilla extract. Beat until light and fluffy, adjusting consistency with more cream if needed.

   1. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir until melted and smooth.
   2. Remove from heat and let cool slightly to thicken.

   1. Once the cakes are completely cooled, place one layer on a serving plate.
   2. Spread a generous layer of peanut butter frosting on top of the first cake layer.
   3. Place the second cake layer on top and frost the top and sides of the cake with the remaining peanut butter frosting.
   4. Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
   5. Garnish with chopped peanuts and chocolate shavings or curls.

   Notes

   • Ensure all ingredients are at room temperature for the best results.
   • The cake can be made a day in advance; just store it in an airtight container.
   • For a richer flavor, use dark chocolate chips for the ganache.

   • Prep Time: 30 minutes
   • Cook Time: 35 minutes