Chocolate Peanut Butter Cake
This Chocolate Peanut Butter Cake is about to become your most favourite bake EVER!!! A double layer chocolate cake sandwiched and smothered a with peanut butter frosting and topped with dark chocolate ganache. Need I say more?
Ingredients
FOR THE CHOCOLATE CAKE
- 1 cup / 250ml sour milk to make the sour milk, add 1 Tablespoon of lemon juice to 1 cup of milk and leave for 5 minutes
- 1 cup / 250ml water
- ⅔ cup / 157ml oil I use canola or sunflower oil
- 1 ¾ cups / 350g white sugar
- 2 eggs
- 1 teaspoon baking soda / bicarbonate of soda
- ½ teaspoon salt
- 2 cups / 250g all-purpose / cake flour
- 1 cup / 100g cocoa powder
FOR THE PEANUT BUTTER FROSTING
- 1 cup / 227g butter softened
- 1 cup / 250g peanut butter SEE NOTE 1
- 4 cups / 500g powdered / icing / confectioners’ sugar
- 2 tablespoons / 30ml of milk
FOR THE CHOCOLATE GANACHE
- ½ cup / 125ml heavy / whipping cream
- 4 ounces / 113g chocolate chopped into small pieces
Instructions
FOR THE CHOCOLATE CAKE
- Grease and line two 8 inch / 20cm round cake tins and lightly dust with some flour, then set aside. Or use cooking spray to grease the tins.
- add buttermilk, water, oil, sugar, eggs, baking soda / bicarbonate of soda and salt in a bowl and whisk or use a handheld beater to mix together until it is well combined. Add in flour and cocoa powder and mix until smooth and there are no lumps.
- Divide the batter evenly into greased pans
- Bake at 350°F / 180°C for 20-25 minutes until a skewer inserted comes out clean or until you can lightly touch the center and it springs back.
- Cool the cakes in the pan on a wire rack for 10 minutes, then remove cake and allow to completely.
- If the cake formed a dome during baking then cut it off to form a level surface. Do this only once the cake has cooled completely.
- Sandwich the cake layers, the top and sides with the peanut butter frosting. Place in the fridge while you make the chocolate ganache. SEE NOTE 2
- Pour the cooled and thickened ganache over the cake and allow to drip onto the sides. Place the cake in the fridge and let it chill until the ganache is set.
- Decorate the top of the cake as you prefer ( I used whole and halved chocolate covered peanuts)
FOR THE PEANUT BUTTER FROSTING
- Make the peanut butter frosting while the cakes are cooling
- In a large bowl, cream together butter and peanut butter. Slowly mix in the powdered / confectioners sugar
- Add the milk and beat until light and fluffy.
FOR THE CHOCOLATE GANACHE
- Add the cream in a small pot and bring to a boil, remove from heat and add in chopped chocolate . Do not mix or stir them in, let the chocolate sit for 5 minutes.
- Stir after 5 minutes until smooth. Allow it cool for about 15 to 20 minutes
ASSEMBLE THE CAKE
- If the cake formed a dome during baking then cut it off to form a level surface. Do this only once the cake has cooled completely.
- Sandwich the cake layers, the top and sides with the peanut butter frosting. Place in the fridge while you make the chocolate ganache. SEE NOTE 2
- Pour the cooled and thickened ganache over the cake and allow to drip onto the sides. Place the cake in the fridge and let it chill until the ganache is set.
- Decorate the top of the cake as you prefer ( I used whole and halved chocolate covered peanuts)
Notes
1.Try to get a jar of sugar free peanut butter or the frosting will be too sweet ( if you have peanut butter with added sugar) when the powdered sugar is added
2.A great tip for spreading the buttercream evenly is to dip the palette knife into a cup of boiling water. Dry it with a clean towel, pick up the frosting with the warm dry knife and spread the frosting. Continue doing this as you frost the cake, to get a smooth and even finish.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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