Peanut butter and chocolate cake
Indulge in a decadent Peanut Butter and Chocolate Cake with this easy-to-follow recipe. Featuring layers of buttery goodness, rich dark chocolate, and a creamy peanut butter frosting, it's the perfect treat to satisfy your sweet tooth. Ideal for birthdays, celebrations, or any special occasion!
Cook time 70 min
Prep time 155 min
Ingredients:
1/2 cup butter1 cup sugar
1 tsp vanilla extract
2 eggs
1/3 cup dark chocolate
1/3 cup dry cocoa powder
2 cups self-raising flour
1 cup buttermilk
2 tbsp peanut butter
1 cup powdered sugar
1/3 cup milk chocolate
1/3 cup heavy whipping cream
Get ready to indulge in a decadent dessert with our peanut butter and chocolate cake recipe. This cake combines the creamy texture of peanut butter with the intense flavor of dark and milk chocolate to create a truly irresistible treat. Perfect for any special occasion or simply as a luxurious treat for yourself, this cake is sure to impress anyone who takes a bite.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the vanilla extract and mix until combined.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring frequently.
- Add the melted chocolate and dry cocoa powder to the batter and mix until fully combined.
- Alternately add the self-raising flour and buttermilk to the chocolate mixture, starting and ending with the flour. Mix each addition until just combined. Be careful not to overmix at this stage.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- In a medium bowl, beat the peanut butter and powdered sugar together until smooth and creamy.
- Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring frequently.
- In a small saucepan, heat the heavy whipping cream just until it begins to simmer, then pour it over the melted milk chocolate, stirring until smooth and glossy.
- Combine the peanut butter mixture with the chocolate mixture, and beat until fully incorporated and smooth.
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of frosting on top.
- Place the second cake layer on top of the first and frost the top and sides with the remaining frosting.
- Optionally, garnish with chocolate shavings, sprinkles, or a drizzle of melted chocolate.
- Slice and serve this rich, decadent peanut butter and chocolate cake.
Tips:
- Make sure all your ingredients are at room temperature before you start. This ensures a smooth batter and even baking.
- For an extra layer of flavor, you can add a teaspoon of instant coffee granules to enhance the chocolate taste.
- When melting the chocolate, do it slowly using a double boiler or in short bursts in the microwave to avoid scorching.
- Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
- For a more intense peanut butter flavor, you can also add peanut butter chips to the batter before baking.
- Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
There you have it – a rich, flavorful peanut butter and chocolate cake that's perfect for any gathering or personal indulgence. With the perfect balance of creamy peanut butter and robust chocolate, this cake is guaranteed to satisfy your sweet tooth and leave your guests asking for seconds.
Nutrition per serving
10 ServingsCalories 440kcal
Protein 8g
Carbohydrates 70g
Fiber 3.97g
Sugar 44g
Fat 22g
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