Yield: 12 SERVINGS
Prep time: 30 MIN
Cook time: 25 MIN
Total time: 1 HR 40 MIN
This Chocolate Peanut Butter Cake is an extra moist, rich, three-layer chocolate cake with creamy peanut butter frosting is a perfect dessert for this Christmas. If you are craving an extra rich chocolate cake with a thick peanut butter frosting and a layer of chocolate ganache, this cake is for you.
FOR THE CHOCOLATE CAKE:
2 cups all-purpose flour
¼ cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2 cups sugar
5 oz dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 large eggs
PEANUT BUTTER FROSTING:
2 sticks unsalted butter, room temperature
1¼ cup creamy peanut butter
2 teaspoons vanilla extract
½ teaspoon salt
2 cups powdered sugar
2 tablespoons milk
FOR THE CHOCOLATE GANACHE TOPPING:
2 cups (300g) finely chopped semi-sweet chocolate
¾ cup (180ml) heavy cream
¼ cup (60g) butter, softened
TO MAKE THE CHOCOLATE CAKE:
Preheat oven to 350°F (177°C). Butter three 8-inch round cake pans. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally until melted.
Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (so they don’t cook) into the chocolate mixture until combined. Whisk in dry ingredients until smooth.
Divide batter evenly between prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10-20 minutes, then delicately turn them onto a rack and place in the refrigerator to cool completely before frosting.
TO MAKE THE PEANUT BUTTER FROSTING:
Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, ½ cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl as needed.
When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy. Save about 1 cup of frosting for decorating.
Assemble the three cake layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop cake in the freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake and top with chocolate ganache.
TO MAKE THE CHOCOLATE GANACHE:
In a mixing bowl, combine the chopped chocolate, heavy cream and butter and place that in the microwave for 1 minute. Allow to rest for 1 full minute and then stir for 1 minute.
Take your cake out of the fridge and pour about ¼ of the ganache over the top. Spread it delicately all the way to the edge, pushing it slightly past the edge to create little drizzles down the sides of the cake. Repeat the process with the rest of the ganache, using about the same amount each time. Send the cake to the fridge until the ganache is set, about 15 minutes.
Equip a 16-inch pastry bag with a large French star tip and fill it with peanut butter frosting. Pipe 12 large rosettes around the top of the cake. Top with some Rolo, if desired.
Store in the refrigerator for up to 10 days. Serve at room temperature (take the cake out of the fridge 2 to 4 hours prior to serving).