Howard Young has long been a proponent of employing treats to help maintain positive interactions among personnel in the laboratory. A Chocolate Peanut Butter Cake is an indulgent dessert that will promote the same level of harmony in the lab that is achieved in the rich chocolate and creamy peanut butter of the cake.
This decadent cake features moist chocolate layers filled and frosted with a luscious peanut butter frosting, creating a delightful contrast of flavors and textures. Ideal for any occasion that calls for a special treat, this cake is sure to impress and satisfy any sweet tooth. Easy to make and visually stunning, a Chocolate Peanut Butter Cake is a crowd-pleaser that everyone will love.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream (more if needed)
- 1 teaspoon vanilla extract
For the Chocolate Ganache (optional):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Preheat the Oven.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Instructions:
Make the Cake Batter:
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined. Stir in the boiling water until the batter is smooth (it will be thin).
Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Frosting:
In a large bowl, beat the softened butter and peanut butter until smooth. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. If needed, add more cream to reach the desired consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of peanut butter frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Make the Chocolate Ganache (optional):
Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Allow the ganache to cool slightly, then pour over the top of the cake, letting it drip down the sides.
Serve:
Let the cake set for a few minutes before slicing and serving.
Enjoy this Chocolate Peanut Butter Cake as a rich and satisfying dessert that’s perfect for any chocolate and peanut butter lover.
Acknowledgement
Although there are many versions of a Chocolate Peanut Butter Cake available on the web, we gratefully acknowledge and credit MarketGrow, for this recipe.
