Chocolate Peanut Butter Cake combines chocolate cake with rich creamy peanut butter frosting and chocolate ganache. It’s sure to satisfy your sweet tooth.
My brother, Jeff, came up with the idea for this Chocolate Peanut Butter Cake. He sent me a text describing a chocolate cake frosted with this peanut butter pie filling and topped with chocolate ganache. Obviously, I needed to test the recipe.
Chocolate and peanut butter is a classic flavor pairing; it reminds me of a peanut butter cup. Topping the cake with both peanut butter frosting and chocolate ganache makes this cake very rich, you might want a glass of milk on the side.
I used a cake mix to make the chocolate cake (I like the Miss Jones brand) and then I made the peanut butter frosting from scratch. Using cake mix is a big time saver, and I think that cake mix usually tastes just as good as from-scratch cake. It definitely reduces the amount of mess you will make. With homemade frosting an drizzles of thick ganache you can turn cake mix into something special.
The peanut butter pie filling which I used as a frosting comes together very quickly and easily. You just need to whip up the cream before beating in all of the other ingredients.
The final touch is a drizzle of dark chocolate ganache. I used Williams-Sonoma’s Hot Fudge Sauce because it has the perfect thick consistency. I poured about 1/2 cup into a bowl and heated it just until it was melted but not very hot. Then I drizzled it all over the cake.
I always associate cake with birthdays. My Mom always made us our favorite cake for our birthdays, and I love to bake cakes to celebrate my friends’ birthdays. My brother and my friend Bob are the people that I know with the most intense sweet tooths. So when Bob’s birthday arrived, I thought it made sense to make the cake that Jeff invented. It was a huge hit, the only issue was that we had a bit too much cake for a four-person dinner party.
How to Make Chocolate Peanut Butter Cake:
- 2 layers of your favorite Chocolate Cake
- 1 1/2 cups Heavy Whipping Cream
- 1/4 cup Granulated Sugar
- 8 ounces Cream Cheese at room temperature
- 1 cup Creamy Peanut Butter
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla divided
- 1/2 cup Hot Fudge Sauce
Prepare two layers of your favorite chocolate cake and let them cool completely.
Meanwhile, prepare the peanut butter frosting. Combine 1 1/2 cups heavy whipping cream and 1/4 cup granulated sugar in the bowl of an electric mixer. Whip on medium speed until the cream forms soft peaks. Then remove from the bowl of the mixer and set aside.
I have found that in order to get really smooth frosting it is best to whip the cream cheese to make it smooth. Add the cream cheese into the bowl of the electric mixer (no need to rinse it). Whip on a medium speed until smooth. Then add the peanut butter, powdered sugar, vanilla, and the whipped cream. Beat on low until fully mixed. Store in the fridge for an hour to let the frosting thicken.
To frost the cake, use a long serrated knife to trim any domed tops off of the cakes. Then place one layer of cake in the center of a cake stand. Spread a thick layer of frosting on top. Then add the second layer of cake and add a thick layer of frosting to the top and the sides of the cake.
Heat the hot fudge sauce in the microwave just until it melts. You don't want it to be too hot. Generously drizzle it all over the cake.
Keep the cake in the fridge until you are ready to serve it.