The Ultimate Peanut Butter Chocolate Cake

The Ultimate Peanut Butter Chocolate Cake might be just the main course you are searching for. One portion of this dish contains approximately 18g of protein, 62g of fat, and a total of 1133 calories. For $1.44 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 12. 99 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have vegetable oil, water, flour, and a few other ingredients on hand, you can make it. It is brought to you by Lemon Sugar. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is good. If you like this recipe, take a look at these similar recipes: The Ultimate Chocolate Peanut Butter Cake, Ultimate Bourbon (Chocolate Peanut Butter) Buckeye Cake, and The Ultimate Peanut Butter Cup Cake.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees (F).Prepare three 8-inch round pans with cooking spray and parchment rounds. Set aside.In a large mixing bowl, combine all cake ingredients except boiling water (sugar, flour, baking powder, baking soda, salt, eggs, milk, oil, vanilla and cocoa powder.)With a hand mixer, beat until just combined.Add boiling water, and carefully beat until just combined again. Use a spatula to clean sides of bowl, and beat one more time.Evenly distribute batter between three cake pans (I use a kitchen scale to help).Bake for 30-35 minutes or until a cake-tester comes out clean.Cool on a wire rack for 15 minutes, then remove cakes from pans and cool completely.In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese until smooth and creamy.Add peanut butter and vanilla, and beat until incorporated. Use a spatula to clean the sides of the bowl, and beat again.Add confectioners sugar and heavy cream, and beat until smooth. In a heavy-bottomed saucepan, slowly melt butter. Remove from heat.Immediately add chocolate, and allow the heat to melt the butter, stirring with a rubber spatula until smooth. Set aside to cool slightly - for about 10 minutes.Once cake is cool, place bottom layer on cake plate.Using an offset spatula, smooth about a cup of frosting over the cake.Add second layer, and repeat with another cup of frosting.Add the top layer. Use the spatula to smooth the frosting around the outside of the cake, and refrigerate for 15 minutes to help solidify the cake layers.Remove cake from refrigerator, and spoon a large mound of frosting on the top layer (about 2 cups worth) and smooth the frosting over the top and sides of cake. Add more frosting as needed to completely cover the cake.Smooth frosting into an even layer on the tops and sides. Return cake to refrigerator for another 15-20 minutes to chill the frosting. Prepare the ganache during this time.Once chilled, pour the slightly-cooled ganache over top of the cake, slowly, starting in the middle of the cake. Once the ganache begins to drip over the sides of the cake, stop pouring.Top with chopped peanut butter cup candies, and drizzle with another bit of ganache.Refrigerate again for 10-15 minutes.Cut 8 full-size peanut butter cups in half. Use them to rim the bottom of the cake.Enjoy!

 

Step by step:

1. Preheat oven to 350 degrees (F).Prepare three 8-inch round pans with cooking spray and parchment rounds. Set aside.In a large mixing bowl, combine all cake ingredients except boiling water (sugar, flour, baking powder, baking soda, salt, eggs, milk, oil, vanilla and cocoa powder.)With a hand mixer, beat until just combined.

2. Add boiling water, and carefully beat until just combined again. Use a spatula to clean sides of bowl, and beat one more time.Evenly distribute batter between three cake pans (I use a kitchen scale to help).

3. Bake for 30-35 minutes or until a cake-tester comes out clean.Cool on a wire rack for 15 minutes, then remove cakes from pans and cool completely.In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese until smooth and creamy.

4. Add peanut butter and vanilla, and beat until incorporated. Use a spatula to clean the sides of the bowl, and beat again.

5. Add confectioners sugar and heavy cream, and beat until smooth. In a heavy-bottomed saucepan, slowly melt butter.

6. Remove from heat.Immediately add chocolate, and allow the heat to melt the butter, stirring with a rubber spatula until smooth. Set aside to cool slightly - for about 10 minutes.Once cake is cool, place bottom layer on cake plate.Using an offset spatula, smooth about a cup of frosting over the cake.

7. Add second layer, and repeat with another cup of frosting.

8. Add the top layer. Use the spatula to smooth the frosting around the outside of the cake, and refrigerate for 15 minutes to help solidify the cake layers.

9. Remove cake from refrigerator, and spoon a large mound of frosting on the top layer (about 2 cups worth) and smooth the frosting over the top and sides of cake.

10. Add more frosting as needed to completely cover the cake.Smooth frosting into an even layer on the tops and sides. Return cake to refrigerator for another 15-20 minutes to chill the frosting. Prepare the ganache during this time.Once chilled, pour the slightly-cooled ganache over top of the cake, slowly, starting in the middle of the cake. Once the ganache begins to drip over the sides of the cake, stop pouring.Top with chopped peanut butter cup candies, and drizzle with another bit of ganache.Refrigerate again for 10-15 minutes.

11. Cut 8 full-size peanut butter cups in half. Use them to rim the bottom of the cake.Enjoy!

Nutrition Information:

covered percent of daily need