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Chocolate Cake with Peanut Butter Frosting

This indulgent combination will delight your chocolate peanut butter senses. Rich chocolate cake with peanut butter frosting and a semisweet ganache filling is easy, classic, and a true crowd pleaser. 
Course: buttercream, Cake, chocolate, chocolate cake, Dessert, layer cake, peanut butter
Cuisine: cake, Dessert, layer cake
Keyword: cake, chocolate peanut butter, layer cake, peanut butter
Servings: 8

Ingredients

FOR THE CHOCOLATE CAKE:

  • ½ Cup Salted Butter, softened to room temperature
  • 1 ¼ Cups Granulated Sugar
  • 1 Large Egg + One Large Egg Yolk
  • ⅓ Cup Sour Cream
  • 1 Tablespoon Pure Vanilla Extract
  • 1 ½ Cups All Purpose Flour
  • ⅓ Cup Unsweetened Cocoa Powder
  • 2 Tablespoons Black Cocoa Powder
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ¾ Cup Whole Chocolate Milk

FOR THE PEANUT BUTTER BUTTERCREAM:

  • 1 ½ Cups Salted Butter, softened to room temperature
  • 2 ½ Cups Powdered Sugar
  • ¾ Cup Unsweetened Creamy Peanut Butter
  • 1 Tablespoon Pure Vanilla Extract

FOR THE SEMISWEET GANACHE:

  • ½ Cup Heavy Cream
  • 1 Cup Semisweet Chocolate Chips or Chunks

Instructions

  • Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch round pans by greasing them thoroughly with butter and flouring them well {sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink}. Alternatively you can spray them with Pam or Baker’s Joy, which is my preference. Add a circle of parchment paper to the bottom of each pan, which will help the bottoms slide right out.
  • For the cake:
    Use a hand mixer or standing mixer or by hand, beat the softened butter and sugar together until fluffy and light, about thirty seconds. Add the eggs, vanilla, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: flour, cocoa powders, salt, and baking powder. Mix until no powder remains. Finally, add the chocolate milk. Beat together on low until incorporated, scraping the sides, until no unmixed batter remains.
  • Pour into the prepared pans {1 cup batter per 6” pan, 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed.
    Let cool in pans on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes, or until solid to make frosting easier.
  • For the peanut butter buttercream: 
    Add butter, peanut butter, and vanilla to your standing mixer or use a hand mixer. Beat for about 30 seconds. Add powdered sugar and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy. This frosting is meant to be creamy and moderately dense, to compliment the moist cake.
  • For the ganache:
    Place the cream in a microwave safe bowl and heat on high for one minute. Cream should be very warm and slightly bubbly. Because when we’re moving as it could be very hot. Had your semi sweet chips or chunks, and allowed to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until smooth ganache forms. Allow to cool for about five minutes at room temperature.
  • Layer the cake with frosting and ganache, and frost with more buttercream and a swirl of ganache if desired. Top with salted peanuts and crushed peanut butter cups. Store any leftovers in the refrigerator or at room temperature for up to three days. Enjoy!

Notes

See blog for dietary substitutions on dairy and gluten.