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Peanut Butter Chocolate Layer Cake

5/1/2012

 
Picture
Don't you want to just slice right into this? I made this awhile ago for a birthday, and it was incredible. Three amazing layers of wonderful moist chocolatey cake, a peanut butter cream cheese frosting and filling, and a peanut butter chocolate ganache. It's simply incredible, and it's perfect for a special occasion...or just because. In fact, I took what was left of the cake to work, and it was gone in about 20 minutes. The word got out that it was in the kitchen, and it was devoured. When I made this, I had some leftover chocolate chip cookie dough frosting, and I used that for the filling instead of the peanut butter frosting. It was a nice contrast but it's great without it. And since I don't have the recipe for that frosting posted yet, just go with the peanut butter. It's delicious!

This is the chocolate cake recipe I use for every chocolate cake I make. And I love that I don't have to adjust it for high altitude. It works perfectly for me in three 9-inch pans. Since that rarely happens for me, this makes it even better. Not to mention that you can make the chocolate cake in one bowl with a whisk. No mixer required.  

Peanut Butter Chocolate Cake
Print this recipe
Serves 12-16

For the cake:
2 cups all purpose flour
2 1/2 cups sugar
3/4 cups unsweetened cocoa powder (Dutch process is best)
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tablespoons white vinegar
1 teaspoon vanilla
2 eggs

For the peanut butter frosting:
10 ounces cream cheese, room temperature
1/2 cup butter, room temperature
5 cups powdered sugar
2/3 cup smooth peanut butter (better to use a commercial brand because the oil doesn't separate)

For the chocolate peanut butter ganache:
8 ounces semisweet chocolate, chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

To make the cake, preheat the oven to 350 degrees and spray three 8- or 9-inch cake pans with baking spray (cooking spray with flour in it). In a large bowl, sift together the dry ingredients. Add the oil and sour cream and mix together. Next add the water and stir it together. Mix in the vinegar and vanilla and stir until combined. Add the eggs and whisk until everything is well combined. Divide the batter into the three pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 20 minutes and then finish cooling on a wire rack.

The cakes are very soft, and it's helpful for them to be cold before you work with them. I usually make these the day before I need to frost and assemble them. I wrap them with plastic wrap and store them in the fridge overnight. You also can place them in the freezer for about 30 minutes before you frost them.  

To make the frosting, in the bowl of a stand mixer or with a hand mixer, beat together the cream cheese and butter until smooth and well combined. Add the powdered sugar one cup at a time, mixing in between until the powdered sugar is incorporated. When everything is smooth and the frosting is light and fluffy, add the peanut butter and mix again until combined.
 
To assemble the cake, spread one tablespoon of the frosting on your cake plate or board. This will keep the cake from sliding off the plate. If your cakes are domed, slide the tops of the cakes off so that they're level. Place the first layer flat side down on the plate. Spread about 2/3 cup of the frosting on top of the first layer. Place the second layer on top and spread with another 2/3 cup of frosting. Place the third layer flat side up on top. Press down lightly on the cakes. Spread a thin layer of frosting on the sides and top of the cake and then place it in the fridge for 15 to 30 minutes until set. This is a crumb layer and will keep your dark crumbs out of your light frosting.

Once your crumb layer is set, spread the rest of the frosting around the sides and top of the cake. The top of the cake will be covered with the ganache, so it doesn't have to look perfect. Once your cake is frosted, put it in the fridge so the frosting sets. This will help with the ganache.

To make the ganache, combine the chocolate, peanut butter, and corn syrup in a bowl over a pot of simmering water or the top of a double boiler. Cook, stirring often, until the chocolate has melted and is smooth. Remove from heat and whisk in the half-and-half until well combined. Let cool slightly. Once it's a touch thicker, pour it over the top of the cake, spreading it to the edges so it drips down the cake. Place the cake back in the fridge for at least 30 minutes before serving so the ganache can set.

Store in the refrigerator but serve at room temperature...because cold cake is no bueno.

Source: Smitten Kitchen
The Bubbly Hostess link
5/1/2012 01:43:43 pm

This cake is beautiful! So unique - I love it!

Tricia @ Saving room for dessert link
5/1/2012 11:19:45 pm

My goodness this looks so wonderful, sinful, delightful, delicious and incredible! Can you tell I LOVE chocolate and peanut butter??? Fantastic.

Heidi Webb link
5/1/2012 11:38:43 pm

AWESOME pic.... looks so yummy :)

Tasha Zee link
5/1/2012 11:49:20 pm

Amazing .. how did you get the chocolate to stay up there like that!!! Good job! :)

She Makes and Bakes
5/2/2012 01:03:07 am

It's a pretty thick gananche so it just does that on its own. I've made it twice, and it's looked like that both times!

North Country Baker
4/7/2015 09:54:42 pm

The cake is awesome... made it several times, perfect every time. Make sure the frosted cake is cold when you put the ganache on. Return to refrigerator or a cool place. It is my most requested cake ever.

Eric @ Happy Valley Chow link
5/2/2012 12:11:43 am

This looks incredible, not to mention it's one of my favorite combinations...chocolate and peanut butter! How did you get the ganache to stop in the middle of the cake like that?? I would think it would drip the whole way down...looks amazing!

She Makes and Bakes
5/2/2012 01:03:34 am

Thanks! It's a pretty thick gananche so it just does that on its own. I've made it twice, and it's looked like that both times!

Anita at Hungry Couple link
5/2/2012 12:17:18 am

You pretty much had me at peanut butter but chocolate got me the rest of the way. Yum!

Dana link
5/2/2012 12:31:55 am

This is a beautiful cake and sounds delicious!

Colleen, The Smart Cookie Cook link
5/2/2012 12:35:21 am

Wow! That chocolate ganache on top is just..wow! It's so thick and tempting! I'd kill for a slice of this cake.

Renee @ Tortillas and Honey link
5/2/2012 12:52:18 am

This is so beautiful and drool-worthy! You did a fabulous job with this!

Holly @ Life as a Lofthouse link
5/2/2012 01:05:01 am

Your cake is beautiful! I love how thick and delicious that ganache looks! Mmmmmm.. :)

Jen link
5/2/2012 01:13:33 am

That looks amazing. I love your cakes. :-)

Kim @ Love U Madly link
5/2/2012 01:59:00 am

Looks amazing. I love peanut butter chocolate anything, so I'll definitely be trying this one.

Maggie @ Kitchie Coo link
5/2/2012 03:04:46 am

This cake is drop dead gorgeous! It is so simple and soooo perfect! I can see why this was gone in seconds at your office. Yum!

steph link
5/2/2012 03:16:47 am

I actually want to face plant in to this! Whoa mama!

kale link
5/2/2012 03:32:56 am

It looks like a cake from a fairytale! Love it.

Erika link
5/2/2012 08:04:35 am

Oh my Goodness.... That cake looks AMAZING!

Debra Kapellakis
5/3/2012 01:02:29 am

I love the look of this cake. I can't wait to try and make it!

Ellen @ The Baking Bluenoser link
5/3/2012 01:07:56 am

This looks delicious! I love the chocolate-peanut butter combination in any form, and this cake looks to die for. Can't wait to try the recipe!

Dash
5/3/2012 11:46:30 pm

Lovely cake - and the recipe looks like a definate ace in the hole! I am going to make this cake for my daughter's birthday next week. Thank you for publishing ;)

Marilyn the nurse
5/4/2012 12:05:55 am

My adult children love this combination and I will make this for them soon when they visit. It looks wonderful!!!!!Thank you~

Cindy
5/4/2012 01:44:28 am

I've made this many times (from Smitten Kitchen) and it's to die for! Everyone swoons over it, it's utterly divine!

DB-The Foodie Stuntman link
5/4/2012 02:40:58 am

Congratulations on making the foodbuzz Top 9!

Tiffany link
5/4/2012 10:17:15 am

This looks lovely!

Kayle (The Cooking Actress) link
5/5/2012 11:37:49 am

It looks...so...so...beautiful. Mmm I love everything about this.

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9/19/2012 11:43:04 am

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6/16/2013 03:35:49 am

When everything is smooth and the frosting is light and fluffy, add the peanut butter and mix again until combined.

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8/26/2013 01:06:30 am

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Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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