Chocolate Peanut Butter Cake
A rich chocolate cake layered with creamy peanut butter filling and frosting, perfect for any occasion.
Equipment
- Oven
- Mixing Bowls:
- Electric Mixer
- 8-inch Round Cake Pans
Ingredients
- 2 oz. milk chocolate coarsely chopped
- 1/2 cup dark unsweetened cocoa powder
- 2/3 cup hot coffee
- 1/3 cup whole milk
- 1 1/3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 5 oz. unsalted butter softened, cut into 1/2 inch cubes
- 1 cup dark brown sugar firmly packed
- 1/2 cup granulated sugar for extra sweetness
- 3 large eggs
- 1 tsp. vanilla extract
- 2 oz. unsalted butter softened (for filling)
- 1/2 cup smooth peanut butter
- 1/2 cup confectioner’s sugar sifted
- 1 tsp. vanilla extract (for filling)
- 1 cup granulated sugar (for frosting)
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 cup heavy cream
- 8 oz. unsalted butter cool but not cold
- 1 Tbsp. peanut butter filling (for frosting)
- 1 tsp. vanilla extract (for frosting)
- 1/4 cup roasted salted peanuts chopped (for decoration)
- 2 oz. dark chocolate shaved (for decoration)
Instructions
- Preheat your oven to 325°F (163°C) and grease two 8-inch round cake pans.
- In a medium bowl, combine chopped milk chocolate and cocoa powder, then pour hot coffee over it and whisk until smooth.
- Add whole milk to the chocolate mixture and whisk until combined.
- In another bowl, sift together flour, baking soda, and salt.
- In a mixer, cream softened butter with dark brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla and the chocolate mixture, blending until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter evenly into prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool the cakes in their pans for 20 minutes, then transfer to wire racks to cool completely.
- For the filling, beat softened butter and peanut butter until smooth, then gradually add confectioner’s sugar and vanilla until creamy.
- For the frosting, whisk sugar and flour in a saucepan, add milk and cream, and stir over medium heat until thickened.
- Beat the thickened mixture until it cools, then add softened butter, peanut butter filling, and vanilla until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading peanut butter filling, then frosting, and topping with the second layer.
- Frost the top and sides of the cake, then garnish with chopped peanuts and chocolate shavings.
- Slice and serve your delicious Chocolate Peanut Butter Cake!
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Notes
Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to a week.