Chocolate Peanut Butter Ganache Cake Recipe

Introduction

This Chocolate Peanut Butter Ganache Cake is a rich and decadent dessert that combines moist chocolate layers with creamy peanut butter frosting and a luscious chocolate ganache topping. Perfect for celebrations or anytime you want to indulge in a crowd-pleasing treat.

Ingredients

• For the Chocolate Cake:
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Peanut Butter Frosting:
  • 1 cup unsalted butter (softened)
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Salt to taste
• For the Chocolate Ganache:
  • 8 oz semi-sweet chocolate (chopped)
  • 1 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Step 4: Stir in the boiling water until the batter is well combined and smooth; it will be thin.
5. Step 5: Divide the batter evenly between the prepared cake pans.
6. Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Step 7: Meanwhile, beat the softened butter and peanut butter together in a large bowl until creamy and smooth.
8. Step 8: Gradually add powdered sugar alternately with heavy cream, mixing until you reach the desired frosting consistency. Stir in vanilla extract and salt to taste.
9. Step 9: For the ganache, heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
10. Step 10: Remove from heat and add chopped chocolate. Let it sit for a minute before stirring until smooth and glossy. Allow to cool slightly.
11. Step 11: Place one cake layer on a serving plate and spread a generous amount of peanut butter frosting on top.
12. Step 12: Add the second cake layer and use the remaining frosting to cover the top and sides of the cake.
13. Step 13: Pour the slightly cooled ganache over the top of the cake, letting it drip down the sides.
14. Step 14: Refrigerate the cake for about 30 minutes to set the ganache.
15. Step 15: Slice and serve your indulgent Chocolate Peanut Butter Ganache Cake.

Tips & Variations

• Use creamy peanut butter for a smoother frosting texture; chunky works if you prefer added crunch.
• To make the cake vegan, substitute eggs with flax eggs, use plant-based milk, and choose dairy-free chocolate and butter alternatives.
• For an extra rich ganache, add a tablespoon of butter to the cream before heating.
• Chill the frosting briefly if it’s too soft to spread easily.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can be kept in an airtight container at room temperature for 1-2 days if your kitchen is cool. Ganache may firm up when chilled; warm slices gently to soften if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cakes and prepare the frosting and ganache a day in advance. Store them separately in the refrigerator and assemble the cake on the day you plan to serve for the freshest taste.

What can I use instead of heavy cream for ganache?

If you don’t have heavy cream, you can use full-fat coconut milk as a dairy-free alternative. It will add a slight coconut flavor but still create a smooth ganache.

Chocolate Peanut Butter Ganache Cake Recipe

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★★★★★

4.6 from 70 reviews

This rich and indulgent Chocolate Peanut Butter Ganache Cake features moist chocolate cake layers layered with creamy peanut butter frosting and topped with a glossy, decadent chocolate ganache. Perfect for chocolate and peanut butter lovers looking for a show-stopping dessert for any occasion.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Peanut Butter Frosting:

• 1 cup unsalted butter (softened)
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Salt to taste

For the Chocolate Ganache:

• 8 oz semi-sweet chocolate (chopped)
• 1 cup heavy cream

Instructions

1. Bake the Chocolate Cake: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, then beat on medium speed for 2 minutes. Stir in the boiling water until fully combined; the batter will be thin. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
2. Prepare the Peanut Butter Frosting: In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream, to reach your desired frosting consistency. Mix in vanilla extract and salt to taste.
3. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped semi-sweet chocolate, and let it sit for one minute. Stir gently until the ganache becomes smooth and glossy. Allow it to cool slightly but remain pourable.
4. Assemble the Cake: Place one chocolate cake layer on a serving plate and spread a generous layer of peanut butter frosting on top. Add the second cake layer and cover the top and sides of the cake with the remaining frosting. Pour the slightly cooled ganache evenly over the top, letting it drip down the sides for an elegant finish.
5. Serve: Refrigerate the assembled cake for about 30 minutes to allow the ganache to set. Slice and serve this decadent Chocolate Peanut Butter Ganache Cake to your delighted guests.

Notes

• Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
• You can substitute creamy peanut butter with natural peanut butter, but adjust sugar to balance sweetness.
• If your ganache becomes too thick, gently warm it to restore pourable consistency.
• Store leftover cake covered in the refrigerator for up to 3 days.
• For an extra touch, garnish with chopped peanuts or chocolate shavings on top.

Keywords: Chocolate cake, Peanut butter frosting, Chocolate ganache, Layer cake, Dessert, Party cake, Homemade cake, Chocolate peanut butter cake