Calling all peanut butter lovers! I have a right royal treat for you today. Introducing my Peanut Butter and Chocolate Layer Cake, complete with soft, cocoa-filled cakes, a generous slathering of creamy peanut butter buttercream, a secret layer or two of strawberry jam (for a little bit of peanut butter and jelly action) and a flood of dark chocolate ganache.
Altogether it creates one over-the-top layer cake that is dreamy, flavourful and completely irresistible. Perfect for those who believe chocolate and peanut butter are a match made in heaven.
This cake needs to come with a warning. One that says, beware – the making of this cake may cause an extremely dirty kitchen, including flour and cocoa covered benches, buttercream coated cupboards and a greasy butter-laden floor. BUT it is all worth it.
Layer cakes certainly do require more effort than regular cakes, but the results are extremely satisfying. Not only do they make for a total taste sensation but they are SO beautiful! This cake is a total showstopper - that drippy ganache gets me every time!
Peanut butter and chocolate is an American favourite yes? I think it definitely deserves all the attention too! This cake features three chocolate cake layers with a secret layer of strawberry jam in-between which adds a little sweetness and helps to keep the cake lovely and moist.
I couldn't resist throwing in a little peanut butter and jelly twist. Then the whole cake is frosted with sweet peanut butter buttercream. I just adore the look of crumb coated cakes, so I purposely left it with the layers shining through. The dark chocolate ganache is the perfect finish.
In the recipe below, I have added the chocolate cake recipe for only one layer. That way you can choose to make just one layer of chocolate cake, double it to make a two layer cake, or triple it like i did here. Or you could even make cupcakes!
Have you had a nice weekend? Did you celebrate the Fourth of July? I went to the beach and had the most authentic American burger I've ever had here. It brought back many sweet memories (In-N-Out anyone?). Peanut butter and chocolate is a great way to celebrate too!
Peanut Butter Chocolate Layer Cake
Makes one 9 inch layer cake
Chocolate cake (Makes ONE 9 inch cake - make this recipe 3 times for 3 layers)
105 grams (3/4 cup) plain flour
40 grams (1/2 cup) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
80 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
115 grams (1/2 cup or 1 stick) unsalted butter
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) buttermilk
Peanut butter frosting
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
500 grams (4 cups) icing or powdered sugar
250 grams (1 cup) smooth peanut butter
80ml (1/3 cup) milk
4 tablespoon strawberry jam
150 grams (1 cup) dark or semi-sweet chocolate, pieces
180 ml (3/4 cup) thickened or heavy cream
Preheat the oven to 180 C (360 F). Grease and line a round 21 cm (9 inch) springform cake tin with a little baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Whisk together the butter, eggs, vanilla and buttermilk until combined - don't worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.
Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until cooked through. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin. To get a nice flat cake which will make it easier to frost, set the cake upside down on a wire rack to cool completely - the domed top will naturally flatten as it cools.
*If you are making two or three layers, repeat this step.
Peanut Butter Frosting
In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon or two of milk to help loosen up the mixture. Add the rest of the icing sugar and the peanut butter and continue to beat. Add a tablespoon of milk as needed. The icing should be nice and creamy but thick enough to hold its shape.
To assemble the cake, pop a dollop of frosting onto your plate or cake stand and then place one cake layer on top. Press down gently. Cut off the top of your cake/s if you need to, so they are nice and flat on top. Cover the first cake layer with a a tablespoon or two of jam. Then add a dollop of frosting on top and spread it out, going right to the edge, then place another chocolate cake layer on top. Repeat and with the second cake layer. When it comes to adding the final chocolate cake layer, place it upside down, so the nice flat bottom is at the top. Then gently frost the entire outside of the cake using a spatula. Pop the cake into fridge for at least 30 minutes or until the icing has set.
To make the ganache, finely chop the dark chocolate and place into a bowl. In a small saucepan, warm the cream on a medium-low until it is slightly bubbling but before it is boiling. Pour the cream over the chocolate, cover with plate and leave it for 3-4 minutes. Gently whisk the mixture until it becomes smooth. Refrigerate the chocolate ganache for 15 minutes or so until it thickens slightly. When it reaches your desired consistency, pour it over the top of your cake.