Are you a peanut butter and chocolate fan?
If so, you’re going to LOVE this Peanut Butter Poke Cake. Soft and buttery peanut butter cake that is soaked with creamy peanut butter ganache, topped with thick chocolate frosting and finally, showered with crunchy homemade chocolate crumbs. Does it get any better?
This cake offers the perfect pairing of sweet and salty, from the savoury notes of peanut butter to the luscious chocolate buttercream, made with real chocolate. Add in crunchy cocoa cookie crumbs and you have one sweet treat!
Have you ever made a poke cake before? I shared my recipe for Chocolate Caramel Rolo Poke Cake a few months ago. A chocolate cake soaked in homemade caramel sauce. But this time, I wanted to do something different, so while this cake is still warm, it is covered in a simple two ingredient peanut butter ganache.
The result? A super soft and moist cake that just about melts-in-your-mouth. Once you add the chocolate frosting on top, along with a little crunch from the homemade crumbs, you have a downright delicious cake.
Honestly, I love layer cakes but I also have a soft spot for single layer cakes. Sometimes we don’t need the extravagance of a multi-layer cake and you can still pack oodles of flavour in a simple one layer cake – just like this one!
It’s much quicker to make but still equally impressive. And if your friends and family love peanut butter, they will certainly enjoy this tasty treat. I know I certainly did!
But to be truthful, it was THIS Peanut Butter Poke Cake that really stole the show. You’ll be pleased to know it also freezes really well. The recipe also makes oodles of chocolate crumbs so you can keep them to decorate another treat, or simply eat with a spoon. Enjoy!
Soft and tender Peanut Butter Poke Cake topped with peanut butter ganache, plenty of chocolate frosting and loads of homemade chocolate cookie crumbs.
Peanut butter cake
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 125 grams (1/2 cup) smooth peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 140 grams (1 cup) plain flour
- 1 and 1/2 teaspoons baking powder
- 60 ml (1/4 cup) milk
Peanut butter ganache
- 60 grams (1/4 cup) smooth peanut butter
- 120 ml (1/2 cup) thickened or heavy cream
- 105 grams (3/4 cup) plain flour
- 65 grams (1/4 cup + 1 tablespoon) caster sugar
- 1 tablespoon cornflour or corn starch
- 3 tablespoons cocoa powder
- 60 grams (1/4 cup) unsalted butter
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 100 grams (2/3 cup) dark chocolate
- 375 grams (3 cups) icing or powdered sugar
- 3 tablespoons milk
- Peanut butter cake
Grease and line a round 8 inch baking tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, place your butter, sugar and peanut butter. Beat with an electric mixer until smooth and creamy, stopping to scrap down the sides of the bowl. Add your vanilla and mix briefly. Add your eggs, one at a time, and beat again until combined. Sift in your flour and baking powder and start to gently fold using a wooden spoon or a plastic spatula. Add your milk and fold until the ingredients are just combined – you don’t want to over mix the batter.
- Spoon out your batter into your prepared cake pan and bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool for 10-15 minutes.
- Peanut butter ganache
Next, make the peanut butter ganache. Add your peanut butter to a small bowl. Place your cream in a small saucepan and warm over low heat until it is hot to the touch but not boiling. Pour over your peanut butter. Cover with a plate or similar and leave to sit for 2 minutes. Then whisk together until the peanut butter and cream combine to create a smooth consistency.
- Next, gently remove your cake from the cake tin and transfer very carefully to a wire rack. Poke the top with holes all over, using a skewer or chop stick – anything pointy will do. Then pour the peanut butter ganache over the top of the cake, allowing it to soak into all the holes. Leave to cool completely.
- Chocolate crumbs
Next, make your chocolate crumbs. In a large mixing bowl, add your plain flour, sugar, cornflour and cocoa powder. Whisk together. Melt your butter and add it to the mixture, stirring until it forms wet crumbs. Pour this mixture out onto a baking tray lined with baking paper and spread out into one layer. Bake for 10 minutes, then leave to cool completely.
- Chocolate frosting
To make the frosting, place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside to cool a little.
- Once the butter is very pale and creamy, add in half of the powdered sugar and one tablespoon of milk and beat on low until the sugar is incorporated and then beat on medium speed until combined. Next, add the rest of the sugar and the milk, and again beat on slow until the sugar is incorporated before turning up to medium for another minute or so.
- Next, add in your melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Frost the top of your cooled cake and then add your chocolate crumbs all over the top.
This recipe will make more than enough chocolate crumbs to cover your cake. You can store the leftovers in an airtight container for 5 days.