Fudgy Chocolate Peanut Butter Cake
Fudgy Chocolate Peanut Butter Cake
Ingredients
For the Buttermilk Chocolate Cake
- 2 cups granulated sugar
- 3/4 cup cocoa powder, unsweetened
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1 cup hot coffee, brewed
For the Chocolate Ganache Fudge Frosting
- 8 ounces dark chocolate, chopped or chips
- 4 tablespoons unsalted butter, cubed
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Creamy Peanut Butter Buttercream Icing
- 3 egg whites, large
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened, cut into pieces
- 1 cup creamy peanut butter
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 inch sheet pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the granulated sugar, cocoa powder, all-purpose flour, baking soda, and salt until well combined.
⏱️ 5 min
- 3
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
⏱️ 3 min
- 4
Carefully pour the hot coffee into the batter and whisk until smooth. The batter will be thin.
⏱️ 2 min
- 5
Pour the prepared chocolate cake batter onto the lined sheet pan and spread evenly.
⏱️ 2 min
- 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. This will take at least 1 hour.
⏱️ 90 min•🌡️ 350
- 7
While the cake cools, prepare the Chocolate Ganache Fudge Frosting. Place the chopped dark chocolate and cubed unsalted butter in a heatproof bowl.
⏱️ 5 min
- 8
In a small saucepan, heat the heavy cream, granulated sugar, and salt over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 9
Pour the hot cream mixture over the chocolate and butter. Let it sit for 5 minutes without stirring. Then, add the vanilla extract and stir gently with a spatula until the chocolate and butter are fully melted and combined into a smooth ganache. Set aside to cool and thicken slightly at room temperature for about 30-60 minutes.
⏱️ 65 min
- 10
Prepare the Creamy Peanut Butter Buttercream Icing. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bowl does not touch the water). Combine the egg whites and granulated sugar in the bowl.
⏱️ 5 min
- 11
Whisk the egg white and sugar mixture constantly over the simmering water until the sugar is dissolved and the mixture reaches 160°F (71°C). You can test by rubbing a small amount between your fingers; it should feel smooth with no grit.
⏱️ 10 min
- 12
Transfer the hot egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff, glossy peaks form and the meringue is completely cool to the touch, about 8-10 minutes.
⏱️ 10 min
- 13
Switch to the paddle attachment. With the mixer on medium-low speed, add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. The mixture may look curdled at first, but keep mixing until it comes together and is smooth.
⏱️ 10 min
- 14
Add the creamy peanut butter and mix on medium speed until fully combined and smooth. Do not overmix.
⏱️ 3 min
- 15
Once the cake is completely cool, carefully lift it from the pan using the parchment paper overhang and transfer it to a cutting board. Trim the edges to create clean lines if desired. Cut the cake into two or three equal rectangular layers.
⏱️ 5 min
- 16
Place one cake layer on your serving platter or cake stand. Spread an even layer of the slightly thickened chocolate ganache fudge frosting over the entire surface of the cake layer using an offset spatula.
⏱️ 5 min
- 17
Pipe a border of chocolate ganache around the perimeter of the cake layer. This will act as a dam for the peanut butter buttercream.
⏱️ 3 min
- 18
Scoop portions of the creamy peanut butter buttercream icing onto the center of the ganache-covered cake layer. Carefully spread the peanut butter buttercream evenly within the piped ganache border.
⏱️ 5 min
- 19
Place another chocolate cake layer on top of the peanut butter buttercream. Repeat steps 16-18 for additional cake layers. For the top layer, you can apply a final layer of ganache or peanut butter buttercream as desired.
⏱️ 5 min
- 20
Chill the cake for at least 30 minutes to allow the layers to set before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Chocolate Peanut Butter Cake
For the Buttermilk Chocolate Cake
- 2 cups granulated sugar
- 3/4 cup cocoa powder, unsweetened
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1 cup hot coffee, brewed
For the Chocolate Ganache Fudge Frosting
- 8 ounces dark chocolate, chopped or chips
- 4 tablespoons unsalted butter, cubed
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Creamy Peanut Butter Buttercream Icing
- 3 egg whites, large
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened, cut into pieces
- 1 cup creamy peanut butter
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 inch sheet pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the granulated sugar, cocoa powder, all-purpose flour, baking soda, and salt until well combined.
⏱️ 5 min - 3
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
⏱️ 3 min - 4
Carefully pour the hot coffee into the batter and whisk until smooth. The batter will be thin.
⏱️ 2 min - 5
Pour the prepared chocolate cake batter onto the lined sheet pan and spread evenly.
⏱️ 2 min - 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. This will take at least 1 hour.
⏱️ 90 min•🌡️ 350 - 7
While the cake cools, prepare the Chocolate Ganache Fudge Frosting. Place the chopped dark chocolate and cubed unsalted butter in a heatproof bowl.
⏱️ 5 min - 8
In a small saucepan, heat the heavy cream, granulated sugar, and salt over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 9
Pour the hot cream mixture over the chocolate and butter. Let it sit for 5 minutes without stirring. Then, add the vanilla extract and stir gently with a spatula until the chocolate and butter are fully melted and combined into a smooth ganache. Set aside to cool and thicken slightly at room temperature for about 30-60 minutes.
⏱️ 65 min - 10
Prepare the Creamy Peanut Butter Buttercream Icing. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water (ensure the bowl does not touch the water). Combine the egg whites and granulated sugar in the bowl.
⏱️ 5 min - 11
Whisk the egg white and sugar mixture constantly over the simmering water until the sugar is dissolved and the mixture reaches 160°F (71°C). You can test by rubbing a small amount between your fingers; it should feel smooth with no grit.
⏱️ 10 min - 12
Transfer the hot egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff, glossy peaks form and the meringue is completely cool to the touch, about 8-10 minutes.
⏱️ 10 min - 13
Switch to the paddle attachment. With the mixer on medium-low speed, add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. The mixture may look curdled at first, but keep mixing until it comes together and is smooth.
⏱️ 10 min - 14
Add the creamy peanut butter and mix on medium speed until fully combined and smooth. Do not overmix.
⏱️ 3 min - 15
Once the cake is completely cool, carefully lift it from the pan using the parchment paper overhang and transfer it to a cutting board. Trim the edges to create clean lines if desired. Cut the cake into two or three equal rectangular layers.
⏱️ 5 min - 16
Place one cake layer on your serving platter or cake stand. Spread an even layer of the slightly thickened chocolate ganache fudge frosting over the entire surface of the cake layer using an offset spatula.
⏱️ 5 min - 17
Pipe a border of chocolate ganache around the perimeter of the cake layer. This will act as a dam for the peanut butter buttercream.
⏱️ 3 min - 18
Scoop portions of the creamy peanut butter buttercream icing onto the center of the ganache-covered cake layer. Carefully spread the peanut butter buttercream evenly within the piped ganache border.
⏱️ 5 min - 19
Place another chocolate cake layer on top of the peanut butter buttercream. Repeat steps 16-18 for additional cake layers. For the top layer, you can apply a final layer of ganache or peanut butter buttercream as desired.
⏱️ 5 min - 20
Chill the cake for at least 30 minutes to allow the layers to set before slicing and serving.
⏱️ 30 min