Decadent Chocolate Peanut Butter Cake That Will Wow Your Taste Buds
Indulge in the ultimate dessert experience with this Chocolate Peanut Butter Cake. A rich chocolate cake layered with creamy peanut butter frosting, it’s a perfect blend of two classic flavors. This delightful treat is sure to impress and satisfy your sweet cravings. Give it a try, and you’ll see why it’s a household favorite.
In our family, weekends are synonymous with baking, and this Chocolate Peanut Butter Cake has become a staple in our home. My husband, a true peanut butter enthusiast, eagerly awaits each bite, while the kids can’t get enough of the moist chocolate layers and creamy frosting. One evening, after a hectic week, I decided to surprise them with this cake, and the joy on their faces made it unforgettable. Now, it’s our go-to recipe for celebrations and special family moments.
Why This Chocolate Peanut Butter Cake?
1. Irresistible Flavor Combo: The blend of rich chocolate and creamy peanut butter is a match made in heaven, offering a taste that satisfies all your dessert cravings.
2. Perfect Texture: Moist, tender chocolate cake layers paired with a smooth and fluffy peanut butter frosting create a delightful texture with every bite.
3. Simple Ingredients: Made with common pantry staples, this recipe is easy to whip up, ensuring you can enjoy this treat anytime.
4. Showstopper Dessert: With its impressive presentation and mouth-watering flavors, this cake is perfect for any occasion, from birthdays to casual family gatherings.
Ingredients:
Chocolate Cake:
- 250g (2 cups) all-purpose flour
- 25g (¼ cup) cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 475ml (2 cups) water
- 400g (2 cups) sugar
- 140g (5 oz) dark chocolate, chopped
- 85g (6 tablespoons) unsalted butter
- 30ml (2 tablespoons) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
Peanut Butter Frosting:
- 226g (1 cup / 2 sticks) unsalted butter, room temperature
- 312g (1 ¼ cups) creamy peanut butter
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 250g (2 cups) powdered sugar
- 30ml (2 tablespoons) milk
Chocolate Sauce: (Optional for topping)
Directions:
Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and set them aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium saucepan over medium-high heat, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves (about 1 minute). Remove from heat and add the chopped chocolate and butter, stirring occasionally until melted.
- Stir in the vegetable oil and vanilla extract. Quickly beat in the eggs to the chocolate mixture until combined. Gradually whisk in the dry ingredients until the batter is smooth.
- Divide the batter evenly among the prepared pans. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans until they are cool to the touch before frosting.
Peanut Butter Frosting:
- In a stand mixer, cream together the butter and peanut butter until smooth. Add the vanilla extract and salt.
- Gradually add the powdered sugar, half a cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl as needed.
- Once all the sugar has been mixed in, the icing will appear dry. Add the milk, one teaspoon at a time, and beat on medium speed until the frosting is light and fluffy.
- Assemble the cake by spreading a thick layer of frosting between each cake layer. Apply a thin crumb coat on the top and sides of the cake. Place the cake in the freezer for about 10 minutes to harden the crumb coat.
- Apply a final thick and even layer of frosting around the outside of the cake. Top with chocolate sauce if desired.
Notes:
- Substitutions: You can use almond butter instead of peanut butter for a different flavor.
- Tips: Ensure all ingredients are at room temperature before starting for a smoother batter and frosting.
- Nutritional Info: This cake is rich and indulgent, so enjoy it in moderation. You can reduce the sugar slightly if you prefer a less sweet cake.
