Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake

Ingredients

Chocolate Cake:

1¾ cups (220g) all-purpose flour
3/4 cup (75g) cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
1¾ cups (350g) sugar
1/4 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
1 cup (240ml) hot coffee (or water)
1 teaspoon vanilla extract

Peanut Butter Frosting:

1 cup (230g) butter, softened
1¼ cups (300g) natural peanut butter
1½ cups + 2 tablespoons (200g) powdered sugar
1/3 cup (80ml) heavy cream
1 teaspoon vanilla extract

Chocolate Ganache:

100g (3.5oz) dark chocolate
1/2 cup (120ml) heavy cream

Directions

Make the Cake:

Preheat the oven to 350°F (180°C). Butter two 8-inch cake pans and line the bottoms with parchment paper; grease the sides and dust with cocoa powder.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, mix buttermilk, eggs, oil, and vanilla. Add to dry ingredients and mix until incorporated. Stir in hot coffee.

Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.

Make the Frosting:

Beat butter and peanut butter until fluffy. Gradually add powdered sugar and cream, then vanilla, beating until light and fluffy.

Transfer frosting to a piping bag.

Assemble the Cake:

Trim the tops of the cakes to level, if necessary. Place one layer flat side down on a plate or stand. Spread frosting, then top with the second layer, flat side up.
Frost the top and sides of the cake. Chill for 2-3 hours.

Make the Ganache:
Chop chocolate and place in a bowl. Heat cream until simmering, then pour over chocolate. Let sit 1-2 minutes, then stir until smooth.

Pour ganache over the cake, allowing it to drip down the sides. Smooth the top with a spatula.

Pipe additional frosting decorations on top of the ganache.

Storage: Store covered in the fridge for up to 5 days.