Chocolate Peanut Butter Cake

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Last week I shared that I was making some calories while burning some calories on a Friday night.  It was my Step-Dad’s birthday, and I was slightly selfish.

I made this cake.

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Or was I totally selfless because I made him this fantastic cake?

I didn’t really ask him what he wanted for his birthday cake, I just decided I was craving a small slice of this cake, so I made it.  I have told you before, as you  might remember from this post, this post, and this post, my love for the combination of chocolate and peanut butter is undeniable.

I started the cake in my kitchen, but was off to my sister’s house up north, so I just packed up all my tools and finished it off at her house.  Because let’s be real, my sister is not a kitchen gadget hoarder like me, and lacks some of the things I have in my kitchen.  Lucky her.  Lucky me, my Christmas and birthday list for her now has a whole lot on it… #shecanhoardtoo

We were in such a rush making dinner that I didn’t take the time to really photograph the cake. I just had my sister snap 2 photos with my iphone, and we called it a day.

Or I mean, we stared at its prettiness for roughly 3.42534645 seconds and then we cut into it.

Much tastier in the belly then through the eyes.


Chocolate peanut butter cake

 And my Step-Dad did love the cake. Who wouldn’t?  However, he refused to let us put candles on it or sing.

Party Pooper.

 Now go make yourself a cake! And workout so you can eat the cake 😉

Chocolate Peanut Butter Cake 

Chocolate Cake

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup good quality Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup hot coffee 
Peanut Butter Butter Cream 
  • 1 cup salted butter, room temp 
  • 1/2 cup Peanut butter 
  • 4-5 cups powdered sugar
  • 4-6 tbsp heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon coarse sea salt
Chocolate Ganache
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • chocolate sprinkles

Chocolate Cake 

  1.  Prepare 3- 9  inch cake pans by greasing all sides adding  parchment paper circles in to the bottom, and grease paper.
  2. Add all dry ingredients to a bowl of stand mixer and turn on low to blend. 
  3. Add eggs, buttermilk, vanilla and vegetable oil to the dry ingredients and mix on low until all incorporated. 
  4. With mixer running on low, slowly poor in coffee. Mix until fully combined. 
  5. Pour into prepared cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs and pulls away from outside of pan. The cake may look still wet on top, that is how it should look. 
  6. Remove cakes from oven and allow to cool in pans for about 10 minutes, then remove to cooling racks to cool completely.
  7. Wrap cooled cakes in plastic wrap and store in refrigerator over night. 
Peanut Butter Butter Cream 
  1. In mixing bowl, blend together butter, peanut butter, vanilla and 1 tablespoon whipping cream. Mix until smooth
  2. Slowly add 4 cups of powdered sugar and mix until smooth.
  3. Add 2 tbsp of whipping cream and mix until smooth.
  4. Add fifth cup of powdered sugar and mix until smooth.
  5. Add more whipping cream until the frosting is at the right consistency for decorating. 
  6. Place first layer of cake on cake plate or cake board. Spread an even layer of icing onto first layer of cake.
  7. Repeat adding layers and frosting until all layers are added. 
  8. Frost top and outside of cake with thin layer of frosting.  No need for a crumb coat or to be perfect in frosting because the ganache will cover most of frosting. 
  9. Save remaining frosting and put in a piping bag with large star tip for decorating top.
  10. Place cake in refrigerator for 1 hour to chill.
Chocolate Ganache 
  1. Place chocolate chips in a large glass bowl. 
  2. Microwave heavy cream until it starts to boil, 2 minutes roughly. Remove from microwave and pour over chocolate chips.
  3. Cover bowl with saran wrap for 5-7 minutes.
  4. Whisk chocolate and cream until smooth.
  5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.  Start from the center, and allow chocolate to run down sides on its own. 
  6. Allow ganache to cool in refrigerator for 30 minutes to firm up.
  7. Once chocolate ganache has firmed up, top with remaining icing and sprinkles.

 

About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!

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