Prep Time 40 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 2 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 12
Best Season: All Seasons
Description

This Peanut Butter Chocolate Layer Cake is a decadent and indulgent dessert that combines rich chocolate sponge layers with creamy, salty-sweet peanut butter frosting. Topped with ganache and crunchy peanuts, it’s the perfect cake for celebrations or when you're craving something truly special. Moist, layered, and packed with flavor—this cake is every chocolate and peanut butter lover's dream!

Ingredients
    For the Chocolate Cake Layers
  • 2 cup all-purpose flour (sifted)
  • 1.75 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 pcs large eggs (room temperature)
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup hot water (freshly boiled)
    • For the Peanut Butter Frosting
  • 1.5 cup creamy peanut butter (not natural)
  • 1 cup unsalted butter (softened)
  • 3.5 cup powdered sugar (sifted)
  • 0.25 cup heavy cream (or milk)
  • 1.5 tsp pure vanilla extract
  • Pinch salt (optional)
    • For the Chocolate Ganache
  • 0.75 cup heavy cream
  • 170 g dark or semi-sweet chocolate (chopped)
  • 1 tbsp unsalted butter
  • Optional Garnishes
  • 0.25 cup roasted peanuts (chopped)
  • Mini peanut butter cups (halved)
Instructions
    Prepare the Cake Pans
  1. 1
    Preheat the oven to 175°C. Grease and line three 8-inch round cake pans with parchment paper.
    2. Mix the Dry Ingredients
  2. 2
    In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
    3. Add the Wet Ingredients
  3. 3
    Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix with a hand mixer or stand mixer on medium speed until smooth (about 2 minutes).
    4. Add Hot Water
  4. 4
    Slowly pour in the hot water while mixing on low speed. The batter will be thin—this is normal.
    5. Bake the Cake
  5. 5
    Divide the batter evenly between the three pans. Bake for 28–32 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes before turning them onto wire racks to cool completely.
    6. Make the Peanut Butter Frosting
  6. 6
    In a mixing bowl, beat the butter and peanut butter until smooth and fluffy (about 2–3 minutes). Gradually add powdered sugar, vanilla, and salt. Add cream one tablespoon at a time until desired consistency is reached.
    7. Assemble the Cake
  7. 7
    Place one cake layer on a cake stand. Spread a generous amount of frosting over it. Repeat with the second and third layers, then frost the top and sides of the cake.
    8. Make the Ganache
  8. 8
    Heat the cream in a small saucepan until just boiling. Pour it over the chopped chocolate in a bowl and let sit for 2 minutes. Add butter, then whisk until smooth.
    9. Add the Ganache
  9. 9
    Let the ganache cool slightly, then pour over the top of the frosted cake, letting it drip slightly down the sides. Smooth with a spatula if needed.
    10. Garnish and Chill
  10. 10
    Top with chopped peanuts and mini peanut butter cups. Chill for at least 30 minutes before slicing.
Note

For a richer cake, substitute coffee for the hot water.

Do not use natural peanut butter; it separates and affects frosting texture.

Store cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Can be made a day ahead and chilled overnight.

You can also freeze cake layers (unfrosted) for up to 2 months. Wrap tightly.

Keywords: decadent cake, chocolate peanut butter cake, layered dessert, party cake, birthday cake
Read it online: https://petitepanini.com/recipe/peanut-butter-chocolate-layer-cake/