Simple Peanut Butter Chocolate Cake
This is the most amazing Peanut Butter Chocolate Cake ever! Three layers of incredibly moist and soft chocolate cake covered with a smooth peanut butter frosting that will make you want to reach for a second slice.
Equipment
Ingredients
CHOCOLATE CAKE LAYERS
- 360 g warm coffee or water for instant coffee use 2 teaspoon of instant coffee
- 360 g all-purpose flour
- 2 tablespoon cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 165 g vegetable oil
- 270 g sour cream 14-18% room temperature
- 3 large eggs room temperature
- 3 teaspoon vanilla extract
PEANUT BUTTER FROSTING
- 200 g butter room temperature
- 210 g creamy peanut butter
- 310 g powdered sugar
- 1 ½ - 2 tablespoon whole milk room temperature
- 1 ¼ teaspoon vanilla extract
DECORATION (OPTIONAL)
- Large and mini peanut butter cups
- Small handful of peanuts
Instructions
CHOCOLATE CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.360 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
PEANUT BUTTER FROSTING
- Sift the powdered sugar. Mix the butter and peanut butter in a stand mixer with the paddle attachment or with a hand mixer for 2 minutes on medium/high speed. Scrape down the sides of the bowl and mix it for another 2 minutes.200 g butter, 310 g powdered sugar, 210 g creamy peanut butter
- Add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated, then scrape down the bowl and continue mixing on low speed for 1 minute.1 ½ - 2 tablespoon whole milk, 1 ¼ teaspoon vanilla extract
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top (save some of the leftover cake scraps for decoration). Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin layer.
- Finely decorate with cake crumbs from the leftover cake scraps, mini and large Reese's peanut butter cups and peanuts around the edge of the cake.Large and mini peanut butter cups, Small handful of peanuts
Nutrition
Calories: 784kcalCarbohydrates: 96gProtein: 10gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 90mgSodium: 694mgPotassium: 311mgFiber: 4gSugar: 65gVitamin A: 619IUVitamin C: 0.2mgCalcium: 98mgIron: 3mg
Tried this recipe?Let us know how it was!