Dark Chocolate Peanut Butter Cake (Printable View)
Moist dark chocolate layers, fluffy peanut butter frosting, and silky ganache delight every chocolate lover.
# Ingredient List:
→ Cake Layers
01 -
1 3/4 cups all-purpose flour, spooned and leveled
02 -
3/4 cup unsweetened natural cocoa powder
03 -
1 3/4 cups granulated sugar
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
07 -
2 teaspoons instant espresso powder, optional
08 -
1/2 cup canola oil or vegetable oil
09 -
2 large eggs, at room temperature
10 -
3/4 cup full-fat sour cream, at room temperature
11 -
1/2 cup buttermilk, at room temperature
12 -
2 teaspoons pure vanilla extract
13 -
1/2 cup hot water or black coffee
14 -
1 cup mini semi-sweet chocolate chips, tossed in 1 tablespoon flour
→ Peanut Butter Frosting
15 -
3/4 cup unsalted butter, softened to room temperature
16 -
1 3/4 cups creamy peanut butter
17 -
1 3/4 cups confectioners' sugar
18 -
1 teaspoon pure vanilla extract
19 -
Pinch of salt
20 -
3 tablespoons heavy cream, at room temperature
→ Chocolate Ganache
21 -
8 ounces semi-sweet chocolate, finely chopped
22 -
1 cup heavy cream
→ Garnish
23 -
Chopped or mini peanut butter cups, optional
# Preparation Steps:
01 -
Preheat the oven to 350°F. Grease three 9-inch round cake pans and line each with parchment paper rounds. Grease the parchment as well to ensure easy removal.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and instant espresso powder (if using). Set aside.
03 -
In a separate bowl, using a stand mixer with whisk attachment or a hand mixer, combine canola oil, eggs, and sour cream on medium-high speed until well blended. Add buttermilk and vanilla extract; mix until fully incorporated.
04 -
Add the wet ingredients to the dry ingredients and mix together on low speed. Pour in the hot water or coffee and continue mixing until a smooth, slightly thin batter forms. Gently fold in the flour-coated chocolate chips.
05 -
Evenly divide the batter among the prepared pans. Bake for 24–26 minutes or until a toothpick inserted in the center of each cake comes out clean.
06 -
Place the cakes in their pans on a cooling rack for 1 hour. Run a knife around the edge to loosen, carefully remove the cakes, peel off the parchment, and let them cool completely on the rack. Expect the centers to settle slightly.
07 -
Beat butter on medium-high speed until creamy, about 2 minutes. Scrape down the bowl. Add peanut butter and beat until fully blended. Add confectioners' sugar, vanilla, salt, and heavy cream, mixing on low speed until incorporated. Increase speed to medium-high and beat for 1–2 minutes until smooth and fluffy.
08 -
Position the first cake layer on a stand or platter. Spread about 1 cup peanut butter frosting on top. Repeat with remaining layers, applying about 1 cup frosting between each. Spread a thin layer of frosting on top and around the sides as a crumb coat. Smooth with a bench scraper and chill uncovered for at least 30 minutes, up to 3 hours.
09 -
Place finely chopped chocolate in a heatproof bowl. Warm heavy cream in a small saucepan over medium heat until gently simmering. Pour cream over chocolate, let sit 2–3 minutes, then slowly stir until smooth and glossy. Cool ganache in the refrigerator for 30–60 minutes until thickened.
10 -
Spread or pour thickened ganache over the chilled, crumb-coated cake, smoothing the surface and sides. Optionally, pipe remaining peanut butter frosting around the top edge and garnish with chopped or mini peanut butter cups.
11 -
Serve cake at room temperature or chilled. If not serving immediately, chill uncovered for up to 6 hours. Store leftovers tightly covered in the refrigerator for up to 5 days.
# Supplementary Details:
01 -
Allow eggs, sour cream, buttermilk, butter, and heavy cream to reach room temperature for optimal texture. Use parchment rounds for flawless cake removal.
02 -
A bench scraper is helpful for even frosting application. For the cleanest slices, wipe your knife between each cut.