Soft, moist, and full of flavor, this chocolate peanut butter cake combines tender chocolate sponge layers with a creamy peanut butter ganache. It's a delicious dessert that works for any occasion.
Ingredients you will need
Heavy cream: Use full-fat cream for a smooth, rich Peanut butter ganache.
Creamy unsweetened peanut butter: Use 100% natural, unsweetened peanut butter.
White chocolate: Finely chopped for easy melting and smooth emulsification.
All-purpose flour: Can also use cake flour for a softer, more tender crumb.
Dutch-processed cocoa powder: Unsweetened cocoa gives a deep chocolate flavor to the Chocolate sponge cake.
Baking powder
Salt
Whole milk: At room temperature for better mixing with the batter.
Unsalted butter: At room temperature for easier creaming with sugar.
Sugar: Use white granulated sugar.
Vanilla extract: Optional, but enhances the flavor.
Vegetable oil: Neutral oil such as canola or sunflower keeps the cake layers soft and moist even after refrigeration.
Semisweet chocolate: Melted before adding to the batter.
Large egg: At room temperature for better emulsification.
Looking for more easy and delicious cake recipes? Check out these Flourless chocolae cake, this easy one-layer Peanut butter cake , or this decadent Castella cake.
Cooking tips
Bring the cream to a gentle simmer, not a boil, when making the peanut butter ganache. Warm cream melts the chocolate smoothly and helps the peanut butter blend in without splitting.
Blend the ganache with an immersion blender if you have one. It creates a stable emulsion and gives the frosting a silky consistency that spreads beautifully on the chocolate sponge.
Let the ganache chill. Like any ganache, this recipe relies on a long rest so the emulsion can stabilize, giving you a frosting that whips quickly and holds its shape. Do not overwhip, or it will turn grainy.
Keep the egg, milk, and butter at room temperature for the sponge. Warm ingredients mix into a smooth batter, giving your chocolate peanut butter cake an even crumb and a soft texture.
Wrap the warm cake layers before chilling. A little trapped steam keeps the sponge moist, and refrigerating the layers later makes them sturdy enough to assemble without crumbling.
How to make chocolate peanut butter cake recipe
Ganache: Heat cream and peanut butter over medium heat until just simmering. Pour over chopped white chocolate and blend until fully emulsified. Cover and refrigerate at least 6 hours or overnight. Let sit 10-20 minutes at room temperature, then whip briefly until fluffy.
Cake Layers: Preheat oven to 160C (320F) and line two 6-inch (15 cm) pans with parchment. Beat sugar, butter, and vanilla on medium-high for 5 minutes until well combined. Add oil and beat until pale yellow and fluffy, then add melted chocolate and mix. Add egg and beat until smooth and emulsified. Fold in half the dry ingredients and mix, then add milk and mix. Add remaining dry ingredients and mix until no dry spots remain. Divide batter between pans and bake 27-30 minutes. Cool in pans, invert onto a rack, wrap in plastic, and refrigerate until completely chilled.
Assemble: Place one cake layer on a stand or plate and spread a thick layer of ganache on top. Place the second layer on top and frost the outside of the cake with the remaining ganache. Refrigerate for up to 4 hours before serving.
Possible variations
Stronger chocolate flavor. Add a spoonful of espresso powder to the dry ingredients for the sponge. It won't make the cake taste like coffee; it simply sharpens the cocoa and gives the chocolate peanut butter cake a deeper, more intense flavor.
Crunchy texture. Fold finely chopped roasted peanuts into the cooled ganache before whipping. The frosting stays creamy but gets tiny bits of crunch that play beautifully with the soft sponge.
Salted caramel swirl. Add a thin drizzle of Salted caramel between the cake layers. It creates a gooey ribbon on top of the ganache that pairs perfectly with the chocolate sponge.
Storing and freezing tips
Store the cake in the fridge in an airtight container. It keeps for about four days, and both the sponge and the peanut butter ganache stay moist and smooth. Bring slices to room temperature before serving so the ganache softens a bit.
Freeze the whole cake or individual slices. Wrap them in plastic, then a layer of foil, and freeze for up to a month. Thaw overnight in the fridge, then let the cake sit at room temperature for about 30 minutes before serving.
Recipe card
Chocolate Peanut Butter Cake
Equipment
- Digital kitchen scale
- Parchment paper
- 2 6 inch(15cm) cake pan
- Hand mixer
- Saucepan
- Immersion blender or a stand blender
- 2 Mixing bowls
- Plastic wrap
Ingredients
Peanut Butter Ganache
- 300 ml heavy cream
- 50 g creamy unsweetened peanut butter
- 300 g white chocolate finely chopped
Sponge
- 135 g all-purpose flour
- 15 g Dutch-processed cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 135 ml whole milk at room temperature
- 45 g unsalted butter at room temperature
- 135 g granulated sugar
- 1 teaspoon vanilla extract
- 30 g vegetable oil
- 20 g semisweet chocolate melted
- 1 large egg at room temperature
Instructions
For the ganache
- Place the chopped chocolate in a tall heatproof container or a stand blender.
- Add the cream and peanut butter to a saucepan. Heat over medium heat until the first bubbles appear, whisking occasionally to help the peanut butter blend in.
- Pour the hot cream mixture over the chocolate. Using an immersion blender, blend until the chocolate has melted and the mixture is fully emulsified. A whisk works too, although a blender gives a smoother result, so a stand blender is a good option if you do not have an immersion blender.
- Once the ganache looks fully combined, transfer it to a clean bowl and press plastic wrap directly onto the surface.
- Refrigerate for at least six hours or overnight.
- Remove from the fridge and let it stand at room temperature for 10 to 20 minutes to soften.
- Whip for about 10 seconds or until the color lightens and the ganache becomes fluffy. Do not overwhip. Use immediately to assemble the cake.
For the cake layers
- Preheat the oven to 160C (320F). Line the bottoms and sides of two 6 inch (15 cm) cake pans with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a mixing bowl with a hand mixer, beat the sugar, butter, and vanilla on medium-high for five minutes until well combined.
- Add the oil and beat until the mixture turns pale yellow and fluffy. Add the melted chocolate and mix until incorporated.
- Add the egg and beat until the mixture looks smooth and emulsified.
- Add half of the dry ingredients and mix just until combined. Add the milk and mix again. Add the remaining dry ingredients and mix until no dry spots remain and the batter looks smooth.
- Divide the batter evenly between the pans. Bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans until safe to handle, then invert them onto a cooling rack. Cool until just warm.
- Wrap each layer in plastic wrap and refrigerate until completely chilled.
Assembling the cake
- Place one layer on a cake stand or plate. Spread a thick ½ to ¾ inch (about 1½ cm) layer of ganache over the top.
- Set the second layer on top and frost the outside of the cake with the remaining ganache. There is enough for a semi-naked finish and simple piping on top. If the ganache feels too firm to pipe, transfer it to a piping bag and warm it gently with your hands until soft enough.
- Refrigerate the assembled cake for up to four hours or until well chilled before serving.
Leave a comment