Chocolate Peanut Butter Cake
Ingredients
For the chocolate cake:
1 ¼ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 ¼ cups (350 g) sugar
¼ teaspoon salt
2 large eggs
1 cup (240 ml) buttermilk
½ cup (120 ml) vegetable oil
1 cup (240 ml) hot coffee (or hot water)
1 teaspoon vanilla extract
For the peanut butter frosting:
1 cup (230 g) butter, at room temperature
1 ¼ cups (300 g) natural peanut butter
1 ½ cups + 2 tablespoons (200 g) powdered sugar
⅓ cup (80 ml) heavy cream
1 teaspoon vanilla extract
For the chocolate ganache:
100 g (3.5 oz) dark chocolate, chopped
½ cup (120 ml) heavy cream
Instructions
1️⃣ Make the Cake:
1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) cake pans and line the bottoms with parchment paper. Dust the sides with cocoa powder.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, eggs, oil, and vanilla. Stir this into the dry ingredients. Add the hot coffee and mix until well combined.
4. Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
2️⃣ Make the Peanut Butter Frosting:
1. Beat the butter and peanut butter together until creamy.
2. Gradually add the powdered sugar, then beat in the cream and vanilla until fluffy.
3️⃣ Assemble the Cake:
1. If needed, level the tops of the cakes.
2. Place one layer on a serving plate or cake stand, spread with frosting, then place the second layer on top.
3. Frost the top and sides with the remaining frosting. Chill in the fridge for 2–3 hours.
4️⃣ Make the Ganache:
1. Place the chopped chocolate in a bowl.
2. Heat the cream until just about to boil, then pour it over the chocolate. Let sit for 1–2 minutes, then stir until smooth.
