I decided to start my week with a chocolate cake and peanut butter frosting and it was a great choice! How can you have anything but a great week, when that’s the way you kick it off? This cake has three layers of half dark/half regular chocolate cake and is filled with a creamy peanut butter buttercream and then topped with chocolate ganache drizzled over the entire cake. I know you’re going to love this one!
If you are looking for other tasty chocolate cakes, I suggest these:
White Chocolate Caramel Pretzel Cake, Cookie Dough Brownies, S’moreo Cake
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Why you will love this cake
- Moist chocolate cake-Who doesn’t love a moist high quality chocolate cake? These cake layers are incredibly moist because they are made with hot water which helps to really make the chocolate flavor blossom. I also used half dark chocolate and half regular which gives the cake more depth and flavor.
- Easy to make-This cake is easy to make and it’s so hard to mess up. All you have to do is mix all the wet ingredients into the sifted dry ingredients and you’re ready to go!
- Peanut Butter Buttercream-This frosting is made from creamy peanut butter which makes the frosting extra creamy. My favorite peanut butter brand is Skippy.
- Chocolate drip-A drip on a cake is just so classic. The extra chocolate running down your cake and mixing in with the peanut butter frosting is just a bonus.
How to make the moist chocolate cake
- Pull wet ingredients-By that, I mean pull the eggs and buttermilk out of the fridge 2 hours before baking. Room temperature ingredients will give the cake a better rise.
- Mix dry ingredients-In a bowl fitted with the paddle attachment, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl. Mix on the lowest speed, just until it’s all incorporated.
- Mix wet ingredients-In a separate bowl, mix together all of the wet ingredients (minus the hot water). Once mixed, very slowly add in the hot water. Go slow so the hot water doesn’t cook the eggs.
- Add in the wet ingredients-With the mixer on the lowest speed, pour the wet ingredients into the dry ingredients. Mix on low until combined. Scrape the bottom of the bowl to make sure it is all mixed in.
Ingredients List
- Dark Cocoa Powder –I use half dark and half regular cocoa powder for this recipe. I get mine from amazon. You can find it here:
- Baking powder & baking soda-These ingredients give the cake its rise. I get a new container of each every month to make sure they are fresh. This guarantees I get a great rise on all of my cakes.
- Oil-I use vegetable oil.
- Eggs-I always make sure they are at room temperature when I start to bake by pulling them out of the fridge a couple hours before I need them.
- Hot water- This helps the chocolate cocoa powder flavor blossom.
- Cream-This is for the ganache. I use heavy whipping cream.
- Smooth peanut butter-I use smooth and creamy Skippy peanut butter.
- High Quality Chocolate Wafers-I use Ghirardelli’s dark chocolate wafers.
Substitutions
- Cocoa powder-You can also use all dark cocoa powder or all regular cocoa powder instead of half and half, but the chocolate flavor and color won’t quite be the same.
- Oil-You can also use olive oil or canola oil.
- Hot water-You can also use hot coffee or hot chocolate instead.
Step by step instructions
Here is how to make and bake this chocolate cake.
STEP 1: Mix dry ingredients together. Make sure to sift the flour and cocoa powder to avoid any lumps.
STEP 2: Mix wet ingredients together. When you add in the hot water, go very slowly to avoid over heating the eggs. Next, mix the wet ingredients into the dry ingredients and mix on low.
STEP 3: Bake the cakes. Pour the cake batter evenly into the three 8 inch cake pans. Bake for 28-34 minutes.
STEP 4: Make the peanut butter buttercream. To make the peanut butter buttercream, beat the butter on high for two minutes and then again after adding in the peanut butter.
STEP 5: Sift the powdered sugar. Sifting the powdered sugar is essential for making the smoothest buttercream.
STEP 6: Make the ganache. Making ganache is so easy. Just heat your cream in the microwave until bubbly, pour over the chocolate, cover with plastic wrap, and let it sit for 5 minutes. Stir to combine.
Expert baking tips
1. I like to break up my cake baking into two days. I bake my cakes and make my fillings on day 1. The next day is when I assemble my cake.
2. When I assemble my cakes, I make sure that my chocolate cake layers are cold or frozen when I start applying the frosting to them.
3. A crumb coat is necessary for a smooth looking cake. Apply a thin layer of frosting around the cake and freeze for 10-15 minutes.
4. Use an offset spatula to apply the frosting. I love mine from Wilton.
Do I need the chocolate ganache?
The drip is optional. I highly recommend it because it does give it a smooth Chocolate flavor through out the cake.
Storing and freezing
This chocolate cake with peanut butter frosting can be made ahead of time. After you make the cake, it can stay wrapped with plastic wrap in the fridge for up to 5 days.
This cake can be served at room temperature or cold!
FREEZING
This cake can be frozen in individual cake slices. Wrap each slice in cling wrap. Freeze for up to 30 days.
Thaw for 1 hour before enjoying.
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Haripriya says
I’ve tried the peanut butter frosting with my own eggless chocolate cake. It’s delicious! Thanks for the recipe ☺️
Molly Murphy says
Wow! I love to hear that! thank you! 🙂