Peanut Butter Chocolate Layer Cake

Description

Peanut Butter Chocolate Layer Cake is a mouthwatering dessert that combines the rich, velvety smoothness of chocolate cake with the creamy, nutty goodness of peanut butter. This cake features multiple layers of decadent chocolate cake, a smooth peanut butter frosting, and is finished off with a layer of glossy chocolate ganache. The flavor combination is a dream come true for peanut butter and chocolate lovers alike, offering the perfect balance of sweet, salty, and indulgent.

Origin

Chocolate and peanut butter is a classic pairing that has its roots in American desserts. The combination has become a favorite in cookies, candies, and cakes alike, and this layer cake elevates those classic flavors into a beautifully layered, indulgent treat.

Instructions

For the Chocolate Cake:

1. Preheat oven to 175°C (350°F) and grease and line two 9-inch round cake pans.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and ½ tsp salt.
3. Mix wet ingredients: In a separate bowl, combine 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla extract.
4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Then add 1 cup hot water and mix until the batter is well combined (it will be thin).
5. Bake: Divide the batter evenly between the two prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.

For the Peanut Butter Frosting:

1. Beat peanut butter and butter: In a large mixing bowl, beat together 1 cup creamy peanut butter and ½ cup unsalted butter until smooth and fluffy.
2. Add powdered sugar: Gradually add 3 ½ cups powdered sugar, beating until fully combined.
3. Add milk and vanilla: Mix in ¼ cup whole milk and 1 tsp vanilla extract. Continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add more milk, one tablespoon at a time.

For the Chocolate Ganache:

1. Heat the cream: In a small saucepan, bring 1 cup heavy cream to a simmer over medium heat.
2. Make ganache: Pour the hot cream over 8 oz chopped semisweet chocolate and let it sit for a minute. Stir until the mixture is smooth and glossy.
3. Cool the ganache: Let the ganache cool for about 10 minutes to thicken slightly before pouring over the cake.

Assembling the Cake:

1. Layer the cake: Place one layer of the chocolate cake on a serving platter. Spread a thick layer of peanut butter frosting over the top.
2. Top with second layer: Place the second layer of cake on top.
3. Frost the cake: Spread a thin layer of peanut butter frosting over the entire cake.
4. Pour ganache: Drizzle the cooled chocolate ganache over the top of the cake, letting it drip down the sides.
5. Chill: Refrigerate the cake for at least 1 hour to set the frosting and ganache.

Tips for Success

• Use room temperature ingredients for both the cake and frosting to ensure smooth, easy mixing.
• Let the ganache cool slightly before pouring it over the cake to avoid it melting the frosting.
• Chill the cake before cutting to ensure clean slices and to allow the flavors to meld.
• Use creamy peanut butter for a smooth, spreadable frosting (avoid natural peanut butter that separates).

Recommendations

• Serve with a scoop of vanilla ice cream or a drizzle of chocolate syrup for extra indulgence.
• Pair with a cup of coffee or a glass of milk to complement the rich flavors.
• Store leftovers in an airtight container for up to 3 days.

Nutrition (per slice, approx.)

• Calories: 450
• Carbohydrates: 55g
• Protein: 6g
• Fat: 25g
• Sugars: 40g
• Fiber: 3g