The Best Chocolate Peanut Butter Cake! Â – Â This easy to make incredibly delicious treat will become your favorite cake everrrrr! Â 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! Â 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! Â 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! Â Heaven!
Chill in the fridge for a bit. Â 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? Â 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! Â
To the best cake in the world!
Clink!
Kathi
8 x 8 SIZE PEANUT BUTTER AND CHOCOLATE CAKE
Ingredients
For Ganache - make this so it can cool while your cake is baking
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla
Cake
- 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
Peanut Butter Layer
- 1 cup creamy peanut butter
Instructions
- 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!
Nutrition
9 x 13 Chocolate Peanut Butter Cake
Ingredients
Ganache Chocolate Frosting - make this first so it can chill while your cake cooks
- 2 cups semi sweet chocolate chips
- 2 cups heavy cream
- 2 teaspoon vanilla extract
Cake
- 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
Peanut Butter Layer
- 2 cups smooth peanut butter not the unstirred oil on top kind. Jif or Skippy works great
Instructions
- 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.
Cake
- 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!
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