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Extra Moist Chocolate Peanut Butter Layer Cake with Creamy Frosting and Ganache

A tall slice of decadent chocolate peanut butter cake with multiple layers and chocolate ganache drip.
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Make this rich, decadent chocolate peanut butter layer cake. It features extra moist chocolate layers, smooth peanut butter frosting, and a glossy chocolate ganache topping, making it a perfect showstopper dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 4 ounces semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • Optional: 1/2 cup chopped peanut butter cups (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the peanut butter frosting: Beat the softened butter until creamy. Add the peanut butter and beat until combined. Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and fluffy. Stir in the vanilla extract.
  8. Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy. Let cool slightly until it thickens to a spreadable consistency.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the peanut butter frosting evenly over the top. Place the second cake layer on top.
  10. Frost the top and sides of the cake with the remaining peanut butter frosting.
  11. Pour or spread the slightly cooled chocolate ganache over the top of the cake, allowing some to drip down the sides.
  12. If using, sprinkle chopped peanut butter cups over the top before the ganache sets.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For extra moist layers, do not overbake the cakes. Check them starting at 30 minutes.
  • If the ganache sets too quickly, warm it gently for a few seconds to restore flow.

Nutrition

Find it online: https://tastethisplate.com/chocolate-peanut-butter-cake/