Recipe for chocolate peanut butter cake with peanut butter frosting; This peanut butter chocolate cake is layered with peanut butter frosting and chocolate ganache.
The Lizard is turning 16.
He’s incredibly anxious to start driving. We probably talk about it every day. I’m trying to see the upside of this situation, but I’m really not sure it’s worth the downside.
One of The Lizard’s finer qualities is that he is NOT a picky eater. Hallelujah. There had to be one in the family. So when I asked him what kind of birthday cake he wanted, he had a hard time deciding.
Because he likes them all.
He finally settled on Chocolate Peanut Butter Cake, which is just fine with me. My family’s love of chocolate and peanut butter is practically legend.
After days of considering exactly how to make this cake (I wanted the cake to have peanut butter in it, and not just the frosting), I realized I had a new problem… how to photograph it.
Here’s the thing. You can’t photograph a cake without slicing it and looking at the inside. And putting candles on a cake with a slice missing seems really uncool.
I stewed and stewed about this for days. I asked The Lizard his opinion, and surprise, surprise, he had none. Robb, on the other hand, had a brilliant idea.
Well, HE thought it was brilliant.
He suggested I slice the cake, take the pictures, then replace the slice and frost over it. He thinks like such a man, doesn’t he? I mean, how to you re-frost ganache topping? And what happens when you’re ready to serve the cake and you need to find where it’s already been sliced? And doesn’t he know how hard it is to frost over the crumbs that inevitably get all over everything when you slice it?
And, most importantly, how will I taste it? I can’t very well serve and blog about a cake that is experimental and never been tasted, can I? What if it tastes like soap? Not that I think it would. There is literally no way to combine chocolate and peanut butter that doesn’t taste good.
But fate stepped in.
I had enough batter to bake three layers. Only, the third layer turned out a little… not right. Who can say why? When I tried to pick it up and put it on the cake stand, it fell apart and broke into several pieces.
So there I was, standing in the kitchen with two beautiful layers of a three-layer cake, and one absolutely unusable one.
Aaaaand I had just a little more frosting than I needed. I’m guessing you know what happened next.
So, I can honestly tell you that this cake is absolutely delicious. Robb was crazy impressed, which doesn’t happen much. It has an almost brownie-like texture.
And, as if chocolate peanut butter cake and peanut butter frosting weren’t enough, (and also because I might be the worst cake decorator the world has ever known) I covered the top with chocolate ganache and threw some chopped peanut butter cups on top. I will tell my family that’s because it’s double delicious. That way they will never know that it’s because I don’t want anyone to laugh at the dessert blogger who can’t frost a cake to save her soul.
Oh, about that missing slice of cake… Do you think anyone will notice?
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Chocolate Peanut Butter Cake
Author: Jen @ Jen's Favorite Cookies
Recipe type: cake
- ½ cup butter
- 1½ cups sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- ¾ cup creamy peanut butter
- ½ tsp. salt
- 2 tsp. baking soda
- ½ cup cocoa powder
- 1 cup milk
- 2 cups flour
- ½ cup butter
- 1 cup peanut butter
- 6 T. milk
- about 2½ cups powdered sugar
- about 4 oz. chopped dark or bittersweet chocolate
- ¼ cup heavy cream
- Cream butter and sugar. Add eggs, sour cream, vanilla, and peanut butter, and mix well.
- Add salt and soda, and cocoa, and mix well.
- Add milk alternately with flour, mixing just until combined.
- Prepare round pans by lining with wax paper or parchment paper, and coating with a non-stick spray.
- Separate batter evenly into three layer pans. Bake at 350 degrees for 25-30 minutes, until a toothpick inserted near the center comes out clean. Let layers cool before frosting.
- FROSTING: Combine all ingredients, mixing until smooth.
- GANACHE: Chop chocolate and place chocolate and cream in a double boiler. *(see notes) Stir until melted and smooth.
- ASSEMBLE: Place layer on cake stand and frost the top. Place second layer on top and frost. Place third layer on top and frost top and sides.
- Pour hot ganache over frosted cake, letting it spread across the top.
- Garnish with chopped peanut butter cups, if desired.
If you don't have a double boiler, place chocolate and cream in a heat-safe bowl. Place bowl over a pot of boiling water, making sure the bowl does not touch the water.
If you enjoy this recipe, you might also enjoy:
Chocolate Peanut Butter Cake from Smitten Kitchen
Chocolate Peanut Butter Crunch Cake from Hungry Couple NYC
Dark Chocolate Peanut Butter Can Cake from Host the Toast
chocolate peanut butter cake
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