Chocolate Peanut Butter Ganache Cake Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
