Rich chocolate layers, luscious peanut butter frosting, and silky ganache.
A true celebration in every slice!
Ingredients
For the Chocolate Cake:
1¼ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
1½ tsp baking soda
1 tsp baking powder
1¼ cups (350 g) sugar
¼ tsp 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 tsp vanilla extract
For the Peanut Butter Frosting:
1 cup (230 g) butter, room temperature
1¼ cups (300 g) natural peanut butter
1½ cups + 2 tbsp (200 g) powdered sugar
⅓ cup (80 ml) heavy cream
1 tsp vanilla extract
For the Chocolate Ganache:
100 g (3.5 oz) dark chocolate, chopped
½ cup (120 ml) heavy cream
Instructions
Make the Cake:
Preheat oven to 350°F (180°C). Grease two 8-inch (20 cm) pans. Line bottoms with parchment and dust sides with cocoa powder.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, eggs, oil, and vanilla. Add to dry ingredients. Pour in hot coffee and mix until smooth.
Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Peanut Butter Frosting:
Beat butter and peanut butter until creamy and smooth.
Gradually mix in powdered sugar. Add heavy cream and vanilla, then beat until fluffy.
Assemble the Cake:
If needed, level the cake layers.
Place one layer on a cake stand. Spread frosting evenly on top, then add the second layer.
Frost the top and sides. Chill for 2–3 hours for best structure.
Make the Ganache:
Place chopped chocolate in a heatproof bowl.
Heat cream until just below boiling. Pour over chocolate. Let sit 1–2 minutes, then stir until smooth.
Let cool slightly, then drizzle over the chilled cake.
Tips & Serving Suggestions
Want extra texture? Add chopped peanuts between the layers.
Use smooth peanut butter for a silky finish, or crunchy for added bite.
Ganache too thin? Let it cool a few more minutes before pouring.
Time & Yield
Prep: 30 mins
Bake: 30–35 mins
Chill: 2–3 hrs
Serves: 10–12
