This chocolate peanut butter cake has three layers: a moist chocolate cake, peanut butter frosting, and a smooth chocolate ganache. This cake is amazing for people who love chocolate and peanut butter desserts.
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– ¾ cup natural unsweetened cocoa powder (65 grams)– 1 ½ teaspoons baking soda– 1 ½ teaspoons baking powder– 1 teaspoon salt– 1 cup granulated sugar (200 grams)
INGREDIENTS
– 1 cup packed light brown sugar (200 grams)– ½ cup canola or vegetable oil (120 ml)– 1 cup buttermilk (240 ml)– 2 large egg– 2 teaspoons pure vanilla extract– 1 cup boiling water (240 ml)– 1 teaspoon instant espresso powder optional but recommended
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Prepare three 8-inch round cake pans with nonstick cooking spray and parchment paper circles. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Mix granulated and brown sugar.
1
Stir in the oil, buttermilk, eggs, and vanilla extract until just combined. The batter should be thick. Mix instant espresso powder with boiling water until dissolved. Add to the bowl and mix until just combined; batter will be thin.
2
Divide batter into three cakes. Bake the cakes for 25–30 minutes until a toothpick inserted into the centre comes out clean and the tops spring back. Remove pans from oven and let cool 30 minutes on wire rack. After knife-cutting each layer, carefully remove the cakes from the pan and cool on the wire rack.
3
In a stand mixer with the paddle attachment or a large electric mixer bowl, beat the butter on medium speed for 1–2 minutes until smooth. Add the peanut butter and mix until combined, scraping bowl sides as needed.
4
Beat half the powdered sugar until well combined, then add the other half. The mixture is thickening. Add heavy whipping cream and vanilla extract and mix on low to medium speed for 1 minute until thick and creamy, scraping bowl as needed.