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Creamy peanut butter cake is rich, delicious, light & fluffy that blend two of my favorite flavors. This Creamy Peanut Butter Cake has layers of chocolate cake and peanut butter frosting, covered with a decadent chocolate drip. Creamy peanut butter dessert is one of the most delectable pastries ever. This dessert is perfectly fit for birthdays, private parties, and any celebration.
To make this amazing cake, you’ll need three components-
Layers of chocolate cake
Peanut Butter frosting and
Chocolate Ganache
An incredibly rich & moist chocolate creamy dessert filled with buttery peanut frosting creates an unreal cake. The creamy peanut butter dessert is one of the tastiest pastries ever. This dessert is full of richness with a nutty flavor and it’s completely soft & moist inside.
The Chocolate Peanut Butter Cake consists of two layers, coated with a decadent chocolate drip and Reese’s peanut Butter frosted on a delicious pie. Everyone loves this cake. The combination of dark chocolate and peanut butter makes this cake irresistible. This is a quick cake to make on stage ahead of time, making it easy for any occasion.
Let's jump to the recipe,
Yield – 8 pieces
Timing – 1.5 hours
Prep time – 20 minutes
Total- 1 hr. 50 min
Ingredients:
Universal Flour- 1.5 cup
Cacao powder- 3 tbsp
Baking soda- 1 tsp
Baking powder- ½ tsp
Sugar- ½ cup
Salt- ¼ tsp
Egg- 2 nos.
Buttermilk- 200ml
Olive Oil- ½ cup
Coffee- 1 cup (add 1 cup water + 1 tsp coffee)
Vanilla essence- 1 tsp
Peanut butter Frosting ingredients:
Heavy cream 30%- 2 tbsp
Butter- 150g, softened
Peanut butter- 1 ¼ cups
Vanilla essence- ½ tsp
Powdered sugar- 1 cups
Chocolate drops:
Dark chocolate 72%- 100g
Heavy cream 30%- ½ cup
Method-
Preheat oven to 180℃ (356°F). Place a large mixing bowl and prepare the dry ingredients first. Sieve the flour, cacao powder, baking powder, baking soda and salt all together. Keep aside for a while.
Now take another bowl and prepare the wet ingredients. Add egg, buttermilk, olive oil, coffee liquid, sugar, and vanilla essence. Mix until well combined.
Further, add dry ingredients to the wet, whisk until incorporated. Grease a baking pan with oil and put baking paper in it. Pour the prepared batter into a baking pan.
Then, bake for 30-35 minutes or until a wooden stick (toothpick) comes out clean. Leave to cool completely before frosting. Cut the cake into two layers, horizontally using a sharp serrated knife. So, you end up with two round layers. Keep aside.
Making the frosting
In a large bowl beat soften butter and peanut butter until light & fluffy. Add powdered sugar and beat until combined and creamy. Now at this time add heavy cream and vanilla extract, whisk until a soft peak is formed.
Transfer the frosting to the piping bag. Spread the frosting evenly over the bottom layer of the cake. Then, put the top layer on the lower layer and repeat the steps again. Cover the entire cake with frosting evenly and make it smooth. Keep the remaining frosting for later decoration. Refrigerate for at least 1 hours.
Making chocolate ganache
Cut the dark chocolate and put it in a Microwave safe bowl. Add heavy cream and let it melt in the microwave for less than 1 minute. Mix until smooth.
Pour the prepared ganache on top and allow it to drip from edges. Smooth the top with offset spatula. Allow to set for at least half an hour.
Finally, pipe the remaining frosting onto top of the ganache. Enjoy baking it on any occasion.
Note- You can also prepare ganache on a flame by simmering it nicely. Any chocolate can be used to make ganache. Ganache should be like a liquid so that it easily drips onto the cake.Storage- You can refrigerate for up to 3-4 days or up to a week.
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