Do peanut butter and dark chocolate go together?

Absolutely! It is one of the most iconic flavor pairings in the baking world. The bitterness of dark chocolate is perfectly balanced by the salty, creamy notes of peanut butter.

Can I make this cake without a mixer?

Yes, you can! The cake batter is very thin and easy to whisk by hand. While a mixer helps make the frosting extra fluffy, a sturdy spatula and some elbow grease will get the job done.

What is the best peanut butter for cake frosting?

I recommend using a standard creamy, processed peanut butter like Jif or Skippy. Natural peanut butters that require stirring can be too oily and might cause your frosting to separate or become too thin.

How do I store this cake?

Keep the cake in a cake carrier or tightly covered in the refrigerator for up to 5 days. It tastes great chilled, but you can let a slice sit at room temperature for 15 minutes for a softer texture.

Dark Chocolate Peanut Butter Cake: 3 Layer Cake Design

Description

This decadent three-layer cake pairs a moist, dark chocolate cocoa crumb with a cloud-like, whipped peanut butter frosting. Topped with a silky ganache and peanut butter cups, it is the perfect balance of salty and sweet for any celebration.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp espresso powder
1/2 cup vegetable oil
2 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup buttermilk
1 tsp vanilla extract
1 cup hot coffee
1 cup semi-sweet chocolate chips
1 cup unsalted butter, softened
1 cup creamy peanut butter
3 cups confectioners’ sugar
1/2 cup heavy cream

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Instructions

Prep your pans. Preheat your oven to 350°F (177°C), grease three 9-inch cake pans, and line the bottoms with parchment paper.
Mix dry ingredients. Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl.
Combine wet ingredients. Beat the oil, eggs, and sour cream until smooth, then stir in the buttermilk and vanilla extract.
Finish the batter. Pour the wet ingredients into the dry, stir in the hot coffee until thin, and gently fold in the chocolate chips.
Bake and cool. Divide the batter among pans, bake for 24-26 minutes, and cool completely in the pans before moving to a wire rack.
Whip the frosting. Beat the butter and peanut butter until smooth, then incorporate the confectioners’ sugar, salt, vanilla, and heavy cream until fluffy.
Assemble and coat. Stack the cake layers with frosting in between, then apply a thin crumb coat and chill for 30 minutes.
Glaze and garnish. Pour a simple ganache made of warm cream and melted chocolate over the chilled cake and top with peanut butter cups.

Notes

For the best results, ensure your dairy ingredients are at room temperature to prevent the batter from curdling. Using a high-quality natural cocoa powder will provide the deepest chocolate flavor, and the hot coffee is essential to bloom the cocoa solids without imparting a coffee taste to the final cake.

Prep Time: 30 mins
Cook Time: 26 mins
Category: Dessert
Method: Baking
Cuisine: American