Peanut Butter Chocolate Cake (Print-Friendly Version)
Moist chocolate layers combined with rich peanut butter frosting and glossy chocolate ganache topped with chopped Reese’s.
# Ingredients:
→ Cake
01 -
1 3/4 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
3/4 cup natural cocoa powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon salt
07 -
1 cup whole milk
08 -
1/2 cup vegetable oil
09 -
2 teaspoons vanilla extract
10 -
2 large eggs
11 -
1 cup hot water
→ Peanut Butter Buttercream
12 -
1 cup unsalted butter, softened
13 -
1 cup creamy no-stir peanut butter
14 -
3 to 4 cups powdered sugar
15 -
2 to 4 tablespoons milk or water
→ Ganache and Topping
16 -
1 cup semisweet chocolate chips
17 -
1/2 cup heavy cream
18 -
1 1/2 cups chopped Reese’s peanut butter cups
# Steps:
01 -
Preheat oven to 350°F. Line and grease three 8-inch round cake pans with parchment paper to ensure easy release.
02 -
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly mixed to prevent clumps.
03 -
In a separate bowl, whisk milk, vegetable oil, vanilla extract, and eggs until smooth to ensure even incorporation.
04 -
Slowly add the wet ingredients to the dry mixture, stirring gently. Incorporate hot water last; batter will be thin, contributing to a moist, tender crumb.
05 -
Divide batter evenly among prepared pans. Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
06 -
Beat softened butter and peanut butter together until smooth. Gradually add half the powdered sugar with 2 tablespoons of milk or water, then add remaining sugar and liquid to achieve a spreadable consistency.
07 -
Trim cake layers with a serrated knife for even stacking. Place first layer on serving plate, spread frosting evenly, sprinkle chopped Reese’s, add more frosting. Repeat for the second layer, then place the final cake layer on top.
08 -
Apply a thin crumb coat to seal in loose crumbs. Chill briefly, then cover the entire cake with remaining frosting for a smooth finish.
09 -
Heat heavy cream just to a simmer. Pour over chocolate chips and let stand for 2 minutes, then whisk gently until glossy and smooth.
10 -
Drizzle ganache carefully along the edges to create drips, then spread lightly over the top. Garnish with halved and crumbled Reese’s once the ganache firms slightly.
# Notes & Tips:
01 -
Chill cake layers before assembly for easier handling. Use a crumb coat for a clean frosting finish. Refrigerate due to ganache; bring to room temperature before serving for optimal flavor and texture.