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Chocolate Cake With Peanut Butter FrostingThe fluffy creamy peanut butter frosting on this chocolate cake is a family favorite that will bring out the kid in you! What's this? What is this button?You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today! Learn How it Works... How to make
Nutrition (1 serving)510 Calories 23 Fat (g) 85 Cholesterol (mg) 380 Sodium (mg) 72 Carbohydrates (g) 2 Dietary Fiber 7 Protein (g) Featured InCOLLECTION Peanut Butter RecipesGet creative with your favorite childhood flavor, from frosting and truffles to a salty-sweet snack mix. See Recipes You are here: Home / Desserts / Cake / Peanut Butter Chocolate Cake This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy. My Peanut Butter Chocolate Cake is made with three layers of incredibly moist and rich dark chocolate cake, covered in peanut butter frosting, and draped with a glossy chocolate ganache drip (and I’ll walk you through the steps on how to do the drip, too!). This is the perfect cake for both celebrations and everyday indulgences. Recipe includes a how-to video! With striking dark chocolate layers, layers of silky smooth peanut butter frosting and a sophisticated chocolate ganache drip, this is not your mother’s peanut butter chocolate cake! The layers of today’s recipe are closely based off of my dark chocolate cupcakes with all the richness of my devil’s food cake, which means they’re decadent, intensely chocolatey, and moist, moist enough that you can store it in the fridge and still have the crumb melt in your mouth the next day. While I certainly don’t consider myself a decorator, I wanted today’s cake to be extra stunning and I want you to be able to pull off a cake just like the one in the photos. To help with this, I include detailed decorating instructions in the post, in the recipe, and in the how-to vide below. Let’s dive in! What You NeedIngredients for cake layers (left) and ingredients for frosting and ganache (right)Each ingredient in my peanut butter chocolate cake recipe has been carefully selected to yield a perfectly rich and deeply flavorful, but not too sweet cake.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post! How to Assemble and Decorate Peanut Butter Chocolate CakeSAM’S TIP BEFORE YOU BEGIN ASSEMBLY: For a professional-looking, totally level cake you will want to level your cake layers before assembling (but after they’ve completely cooled). You can do this using a cake leveler or just using a sharp knife to level the top of the cake. Bake your cakes as instructed and let them cool completely before frosting. When your cakes are almost done cooling, make the peanut butter frosting. Once your cakes are cool and your frosting is prepared, you’re ready to assemble!
SAM’S TIP: If you’re adding a ganache drip to your cake, be sure your cake is chilled beforehand. Just a few minutes in the fridge or freezer can make a huge difference! Frequently Asked QuestionsWhy does my water need to be hot? Very hot water is critical for this recipe. When you (very carefully!) add hot water to cocoa powder, you are “blooming it. Blooming cocoa powder intensifies its flavor, and we want our cake to be as flavorful and chocolatey as possible! For an even more intense chocolate flavor, you can use hot coffee instead of hot water; your cake won’t taste like coffee, but it will have a very intense chocolate flavor! My ganache is dripping all the way down my cake. What happened? Either it’s your cake that isn’t cool enough, or it’s your ganache. For good measure, pop your
cake back in the fridge (or the freezer) for a few more minutes and let your ganache cool down some more before trying to add the drip. You can also try making your drips smaller. Can I use this peanut butter chocolate cake recipe to make cupcakes? Yes! You can make 24-30 cupcakes. They’ll need to bake for approximately 17 minutes. Enjoy! More Recipes for Peanut Butter & Chocolate Lovers
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook For the cake layers
For the peanut butter frosting
For the ganache (optional)
Peanut Butter Frosting
Assembling Cake
Ganache
Baking in different sized pansThis cake may be baked in three 8” (20cm) round pans, but will need several minutes longer in the oven. You may also make just a two-layer cake using 8” (20cm) or 9” (23cm) round pans. The cakes will need to bake for longer, about 30-35 minutes in 8” (20cm) pans or slightly less time in 9” (23cm) pans. For cupcakes, this recipe yields approximately 24-30 cupcakes. Bake for approximately 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. I have not tested this cake recipe in different sized pans beyond these. Can I use cake flour?While you can, I preferred all-purpose flour for a sturdier cake. Cocoa powderIf you can’t find dark cocoa powder, Dutch-process will work instead. If you can only find natural cocoa powder, I would recommend using my chocolate cake instead and baking in 3 pans for the amount of time listed here. Making in AdvanceThe cake layers can be made up to a day in advance, wrapped tightly, and stored at room temperature. If you need to store them longer you may freeze them. The peanut butter frosting may be made up to two days in advance. Cover tightly and store in the refrigerator. You will need to return to room temperature and stir well before using. Do not make the ganache in advance. StoringThis cake may be stored at room temperature in an airtight container for up to two days or in the refrigerator in an airtight container for up to 5 days. While I generally prefer to keep most of my cake recipes out of the refrigerator (as it has a tendency to dry out most cakes), this makes a moist cake that holds up well in the fridge! You may also freeze any leftovers: wrap tightly and freeze for up to several months. Serving: 1serving | Calories: 1260kcal | Carbohydrates: 127g | Protein: 17g | Fat: 82g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 482mg | Potassium: 521mg | Fiber: 6g | Sugar: 102g | Vitamin A: 1409IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Reader InteractionsCan you mix peanut butter into store bought frosting?Can I add peanut butter to store bought frosting? Yes, you can add 1/4 cup peanut butter to a can of vanilla frosting. However, you will have to mix in more powdered sugar to thicken it again, especially if you are piping. Thinner consistency would work well if you are spreading it on sheet cakes and brownies.
Why is my peanut butter frosting to runny?If your frosting is too runny, add more powdered sugar. If your frosting is too thick, add a few drops of milk. Sometimes if your frosting is the right thickness but too warm to pipe, the refrigerator is your friend!
How do you make leftover peanut butter frosting?What to do with Leftover Frosting:. What to do with Leftover Frosting: Make Cookie Sandwiches: ... . Use as a Cookie Glaze: ... . Make Cake Pops: ... . As a Cinnamon Roll Glaze: ... . Make Peanut Butter Truffles: ... . Make Buttercream Mints: ... . Use as a Brownie Glaze: ... . Drizzle onto Ice Cream:. Can you change the color of peanut butter frosting?Can you color peanut butter frosting? Officially, yes. You can color peanut butter frosting but since it already has a yellow/tanish tone you may have a hard time getting the color you'd like. One option is to refrigerate the frosted cake, then make a small amount of vanilla buttercream.
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