Irresistible Chocolate Peanut Butter Cake

Indulge in the ultimate decadence with our Irresistible Chocolate Peanut Butter Cake, a symphony of rich chocolate cake layers, creamy peanut butter frosting, and velvety chocolate ganache. This cake is a true masterpiece, perfect for satisfying your deepest dessert cravings and impressing any crowd.

Ingredients:

For the Chocolate Cake:

1 3/4 cups (220g) all-purpose flour

3/4 cup (75g) cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 3/4 cups (350g) granulated sugar

1/4 teaspoon salt

2 large eggs

1 cup (240ml) buttermilk

1/2 cup (120ml) vegetable oil

1 cup (240ml) hot coffee or water

1 teaspoon vanilla extract

For the Peanut Butter Frosting:

1 cup (230g) butter, softened

1 1/2 cups (300g) natural peanut butter

2 1/2 cups + 2 tablespoons (300g) powdered sugar

1/3 cup (80ml) heavy cream

1 teaspoon vanilla extract

For the Chocolate Ganache:

3.5oz (100g) dark chocolate

1/2 cup (120ml) heavy cream

Instructions:

1️⃣ Make the Cake:

Preheat the oven to 350°F (180°C). Butter two 8-inch cake pans and line the bottoms with parchment paper; grease the sides and dust with cocoa powder.

In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, mix buttermilk, eggs, oil, and vanilla. Add to dry ingredients and mix until incorporated. Stir in hot coffee.

Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.

2️⃣ Make the Frosting:

Beat butter and peanut butter until fluffy. Gradually add powdered sugar and cream, then vanilla, beating until light and fluffy.

Transfer frosting to a piping bag.

3️⃣ Assemble the Cake:

Trim the tops of the cakes to level, if necessary. Place one layer flat side down on a plate or stand. Spread frosting, then top with the second layer, flat side up.

Frost the top and sides of the cake. Chill for 2-3 hours.