Chocolate Peanut Butter Cake
Ingredients
The cake
-
1 and ¾
cups
all-purpose flour
-
¾
cup
unsweetened natural cocoa powder
-
1 and ¾
cups
granulated sugar
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
2
teaspoons
espresso powder (optional)
-
½
cup
canola or vegetable oil
-
2
large
eggs
-
¾
cup
full-fat sour cream
-
½
cup
buttermilk
-
2
teaspoons
pure vanilla extract
-
½
cup
hot water or black coffee
-
1
cup
mini semi-sweet chocolate chips
Peanut Butter Frosting
-
¾
cup
unsalted butter
-
1 and ¾
cups
creamy peanut butter
-
1 and ¾
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
1
pinch
salt
-
3
tablespoons
heavy cream
Chocolate Ganache
-
8
ounces
quality semi-sweet chocolate
-
1
cup
heavy cream
Instructions
- Preheat the oven to 350°F (177°C) and prepare three 9-inch cake pans.
- Mix the dry ingredients for the cake in a large bowl.
- In another bowl, mix the wet ingredients until combined, then combine with the dry ingredients.
- Fold in the chocolate chips and divide the batter among the prepared pans.
- Bake for 24-26 minutes until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
- Prepare the peanut butter frosting by mixing the butter and peanut butter until smooth, then add the remaining ingredients.
- Assemble the cake by layering with peanut butter frosting and applying a crumb coat.
- Chill the cake to set the crumb coat.
- Make the chocolate ganache by heating the cream and pouring it over the chopped chocolate, then stir until smooth.
- Pour the ganache over the chilled cake and smooth it out.
- Pipe remaining peanut butter frosting around the edge and garnish if desired.
Nutrition Facts (estimated)
Servings
12-14
Calories
400
Total fat
22g
Total carbohydrates
45g
Total protein
8g
Sodium
300mg
Cholesterol
50mg
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