Dark Chocolate Peanut Butter Cake
Total Time
4 hours (includes cooling)
Prep Time
1 hour, 30 minutes (includes chilling)
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(79)
Ingredients
serves 12-14
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or black coffee
- 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cup (440g) creamy peanut butter
- 1 and 3/4 cup (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 Tablespoons (45ml) heavy cream or heavy whipping cream, at room temperature
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream or heavy whipping cream
- Optional garnish: chopped or mini peanut butter cups
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Step 2
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
Step 3
Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined.
Step 4
Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips.
Step 5
Divide batter evenly between 3 pans. Bake for approximately 24–26 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Step 6
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Step 7
For the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy and smooth, about 2 minutes.
Step 8
Add the peanut butter and beat until completely combined, about 1–2 minutes. Add confectioners’ sugar, vanilla extract, and salt and then pour in the heavy cream with the mixer running on low speed.
Step 9
Turn the mixer up to medium-high speed and beat for 1–2 minutes, or until fully combined and creamy. Add more confectioners’ sugar if frosting seems thin.
Step 10
Assemble cake + apply crumb coat: Place 1 cake layer on your cake stand, evenly cover the top with about 1 cup peanut butter frosting. Repeat with 2nd and 3rd cake layers.
Step 11
Spread a thin layer of frosting on the top and around the sides as a crumb coat. Chill uncovered in the refrigerator for at least 30 minutes.
Step 12
For the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream until it begins to gently simmer. Pour over chocolate, then let it sit for 2–3 minutes. Stir until chocolate has melted and mixture is smooth.
Step 13
Let the ganache chill for 20-30 minutes in the refrigerator to thicken before spreading on chilled crumb-coated cake.
Step 14
Pour/spoon thickened ganache on chilled cake. If desired, pipe remaining peanut butter frosting around the edge of the cake. Garnish with peanut butter cups, if desired.
Step 15
Cover leftover cake tightly and store in the refrigerator for 5 days.
Step 16
Save recipe for the next time?
Chef's notes
Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months.
You can prepare the peanut butter frosting in advance. Cover and refrigerate for up to 3 days.
You can also prepare the chocolate ganache ahead of time. Refrigerate prepared ganache for up to 3 days.
