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Decadent Chocolate Peanut Butter Layer Cake with Ganache Drip

chocolate peanut butter layer cake - featured image
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A rich and moist chocolate cake layered with creamy peanut butter frosting and topped with a glossy ganache drip. This easy homemade recipe is perfect for celebrations and impresses with its decadent flavor and stunning presentation.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups (400g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 2 teaspoons vanilla extract
  • 1 cup (250g) creamy peanut butter, smooth
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 to 3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces (225g) semisweet or bittersweet chocolate, finely chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons (28g) unsalted butter, optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. With mixer on low, alternately add dry ingredients and buttermilk in three parts, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pans halfway through baking.
  7. Cool cakes in pans on racks for 15 minutes, then invert onto racks to cool completely.
  8. For frosting, beat peanut butter and softened butter until smooth. Gradually add powdered sugar, mixing well. Add heavy cream and vanilla extract, beat until fluffy. Adjust cream for spreadable consistency.
  9. Level cake layers if needed. Place one layer on serving plate, spread peanut butter frosting evenly. Top with second layer and cover entire cake with a thin crumb coat of frosting. Chill 15 minutes.
  10. To make ganache, heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir gently until smooth. Stir in butter for shine.
  11. Let ganache cool slightly until thick but pourable. Spoon or pour over chilled cake, letting it drip down sides naturally. Smooth top with offset spatula if needed. Chill again to set ganache.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid tough cake. Chill cake between frosting steps to prevent melting. Test ganache consistency before applying. Use quality chocolate for smooth ganache. Warm knife in hot water for clean slices. Cake tastes better the next day.

Nutrition

Keywords: chocolate peanut butter cake, ganache drip, layered cake, easy chocolate cake, peanut butter frosting, homemade cake, celebration cake

Find it online: https://flurpchef.com/decadent-chocolate-peanut-butter-layer-cake-recipe-easy-homemade-ganache-drip-tutorial/