Description
This stunning layered cake combines deep, rich chocolate cake (enhanced by hot coffee) with a velvety Swiss Meringue peanut butter buttercream. Finished with a luscious chocolate fudge ganache, it delivers the ultimate salty-sweet dessert experience.
Ingredients
- All-purpose flour
- Granulated sugar
- Dutch-processed cocoa powder
- Baking soda
- Baking powder
- Salt
- Vanilla extract
- Eggs
- Buttermilk
- Vegetable oil
- Hot coffee
- High-quality chocolate (for ganache)
- Butter (for ganache)
- Heavy cream (for ganache)
- Egg whites (for Swiss Meringue)
- Creamy peanut butter (like Skippy)
- Salted butter (for buttercream)
Instructions
- Grab a large bowl and whisk together your flour, sugar, cocoa, baking soda, baking powder, and salt. Make sure there are no large lumps of cocoa so the batter stays perfectly smooth.
- Stir in the vanilla, eggs, buttermilk, and oil until just combined. Now, pour in that hot coffee and stir quickly. The batter will be very thin, but that is exactly what makes it so moist.
- Pour the batter into your prepared sheet pan and bake at 350°F for about 15-20 minutes. Let it cool completely on a wire rack before you even think about frosting your cake.
- Melt your chocolate with butter, sugar, and cream until glossy and thick. Place it in the fridge for about 30 minutes to an hour. It needs to be firm enough to hold the weight of the layers.
- Whisk egg whites and sugar over a double boiler until the sugar is dissolved, then beat into thick, glossy peaks. Add the butter one tablespoon at a time, then fold in the peanut butter. This creates a fluffy, velvet texture.
- Cut the cooled cake into three even rectangles. Layer the ganache and peanut butter frosting between each piece, stacking them carefully. I like to leave the sides open for a rustic, modern look.
Notes
When making the Swiss Meringue Buttercream, ensure the egg white mixture reaches 160°F (71°C) over the double boiler to pasteurize the eggs safely. If your finished buttercream separates or looks curdled after adding the butter, keep beating it on high speed; it will eventually come together into a smooth, stable frosting. For the best flavor, allow the finished cake to sit at room temperature for about 30 minutes before serving.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking, Layering
- Cuisine: American