The Best Chocolate Peanut Butter Cake! – This easy to make incredibly delicious treat will become your favorite cake everrrrr! The peanut butter layer is just that…plain peanut butter slathered onto of delicious chocolate cake!
I have been waiting for this cake my entire life…. period. Drop the mic. Walk away. Boom and Booyah! Chocolaty cake, smothered in peanut butter and topped with chocolate ganache frosting. I am speechless, (which could be from the peanut butter stuck to the roof of my mouth…I am a spoon licker).
I used our easy one bowl Best Chocolate Cake recipe, topped it with peanut butter straight from the jar…which is how peanut butter is best. Then covered it with a two ingredient ganache that you make in your microwave in 2 minutes!
Birds sang, the skies parted and there was cake! The Best Chocolate and Peanut Butter Cake ever!
My favorite part of making this cake is spreading the peanut butter, right from the jar, onto the cooled cake! I make this for everyone I love….I just like to watch them eat it and smile through their chocolate and peanut butter coated teeth! Heaven!
Chill in the fridge for a bit. Then top with this 5 minute microwave Chocolate Ganache!
Slip this beauty back in the fridge for 30-60 minutes before slicing, and everybody is your friend!
The cake and frosting are not overly sweet, which makes the peanut butter the star of the show. If you have a peanut butter lover in your life, this Peanut Butter Chocolate Cake will be their forever favorite!
Have I mentioned how much I love this cake? I love this cake!
NOTE: THERE ARE TWO RECIPE CARDS BELOW. 8 X 8 size for a small PB binge or a 9 x 13 for when a small cake just won’t do!
To the best cake in the world!
Clink!
Kathi
This recipe serves 8 and is made in an 8 x 8 pan. Delicious chocolate cake topped with peanut butter straight from the jar and topped with an easy frosting you make you make in the microwave!
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 egg
- 1 cup white granulated sugar
- 1/2 cup sour cream or greek yogurt do not use fat free
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brewed coffee, cooled you can not taste the coffee, it simply enhances the chocolate flavor
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
Preheat oven to 350 degrees and prepare ganache frosting.
- For Ganache Frosting
- Pour chocolate chips in large microwave save bowl and microwave for one minute until just soft.
In another microwave safe bowl heat cream until it just begins to simmer around the edges. About 2 minutes.
- Pour hot cream over chocolate chips and let sit for 2-3 minutes.
Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency. Be patient, it takes a bit of stirring.
Add vanilla. Cool in fridge for while cake is baking to thicken the ganache.
- Cake
- Spray an 8 x 8 pan with non stick spray.
- In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.
- Add cocoa powder and coffee. Mix until no lumps are evident.
Add flour, baking soda, baking powder and salt. Mix until combined.
- Pour into prepared pan.
- Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Completely cool cake. Spread peanut butter on top with a spatula.
Chill cake in refrigerator until peanut butter is firm to the touch, about 15 minutes.
Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through.
Chill 30-60 minutes, slice and serve!
THIS RECIPE SERVES 16 AND IS MADE IN A 9 X 13 PAN - Delicious chocolate cake topped with peanut butter straight from the jar and topped with a two ingredient chocolate ganache frosting!
- 2 cups semi sweet chocolate chips
- 2 cups heavy cream
- 2 teaspoon vanilla extract
- 2 eggs
- 2 cups white sugar
- 1 cup sour cream or greek yogurt do not use fat free
- 1/2 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup brewed coffee, cooled you can not taste the coffee, it simply enhances the taste of the chocolate
- 2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups smooth peanut butter not the unstirred oil on top kind. Jif or Skippy works great
Preheat oven to 350 degrees and spray a 9 x 13 cake pan with non stick spray.
For Chocolate Ganache Frosting
Pour chocolate chips in microwave safe bowl and microwave for one minute until just soft.
In another microwave safe bowl heat cream until it just begins to simmer around the edges. About 2 minutes. Pour hot cream over chocolate chips and let sit for 2-3 minutes
Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency. Be patient, it takes a bit of stirring
Add vanilla. Coo ganache l in fridge while cake is baking, this will thicken it up.
In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.
Add cocoa powder and coffee. Mix until no lumps are evident.
Add flour, baking soda, baking powder and salt. Mix until combined. Pour into prepared pan.
Bake for 30-35 minutes or until a wooden toothpick inserted into he center comes out clean.
Completely cool cake. Spread peanut butter on top of cooled cake with spatula. Chill until peanut butter is firm to the touch.
Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through.
Chill for 30- 60 minutes, slice and serve!
I really want to make this but my husband wouldn’t like thw coffee. What could I substitute? My first thought is milk or just water? Thanks!
Hi Kelly! You truly can not taste the coffee. It simply enhances the flavor of the chocolate. But if you really need to pass on it, just sub 1/2 cup water. Shouldn’t affect the taste too much. The peanut butter is the star of the show! :).
Hi just wondering how long this will keep in the fridge? Made this yesterday and it was perfect! Thank you 🙂
Well in my house it lasts about a day! LOL! But would probably go 4 days and I’d probably still eat it on day 5 in a pinch!
This looks de-licious! Is it okay to make it as a round cake rather than in a brownie style?
Thanks!
Hello George, yes a round pan is fine. An 8 x 8 pan holds about 7 cups of batter (it’s an 8 cup pan but you don’t want it to go to the top). You would want your round pan to be about the same. Not sure how much some of the smaller round cake pans hold. Hope that helps!
Hello again, I made it and it is really good. Thanks.
It’s my favorite cake of all time! I am so glad you loved it!
Wow wow wow, looks yummy, I was searching for a chocolate and peanut butter cake. Glad I found you. I’m gonna try it to night and let you know how it turned out. So excited. Brava.
I made this cake and it was delicious and easy – I NEVER bake and I had no troubles. I used crunchy peanut butter instead and it added a lovely crunch. Highly recommend.
This sounds really nice. gonna make this for tea tonight. Thanks. Simon
I’m literally drooling all over my keyboard over this chocolate PB cake and that is NOT a bad way to start the day! Now to get into the kitchen and whip these babies up…that’ll make this Monday even better!
Ha ha Megan! I love when I can create keyboard drool! Thanks for the note!
A fellow self-confessed spoon licker, love it! And… chocolate cake, peanut butter AND chocolate ganache? Who wouldn’t! I can practically taste it all the way from here just from the photos and your descriptions :O
Thanks Luci! This cake is a keeper for sure!
Thank you Taylor..what a sweet note! Even sweeter given that you can’t eat it! Hopefully you can save it for later!