Irresistible Chocolate Peanut Butter Cake
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Ingredients:
For the chocolate cake:
1 3/4 cups (220g) of all-purpose flour
3/4 cup (75 g) cocoa powder
1 1/2 teaspoons of baking soda
1 teaspoon of baking powder
1 3/4 cups (350g) granulated sugar
1/4 teaspoon of salt
2 large eggs
1 cup (240 ml) buttermilk
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) of hot coffee or water
1 teaspoon of vanilla extract
For the peanut butter frosting:
1 cup (230 g) butter, softened
1 1/2 cups (300g) natural peanut butter
2 1/2 cups + 2 tablespoons (300g) powdered sugar
1/3 cup (80 ml) heavy cream
1 teaspoon of vanilla extract
For the chocolate ganache:
3.5oz (100g) chocolate black
1/2 cup (120 ml) heavy cream
Instructions:
1️⃣ Make the cake:
Preheat the oven to 350°F (180°C). Butter two 8-inch pans and line bottoms with parchment paper; grease sides and dust with cocoa powder.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, eggs, oil and vanilla. Add to dry ingredients and mix until incorporated. Stir the coffee hot.
Divide batter between pans and bake for 30-35 minutes, or until a chopstick comes out clean. Great all the way.
2️⃣ Make the icing:
Beat the butter and peanut butter until smooth. Gradually add powdered sugar and cream, then vanilla, whisk until light and fluffy.
Transfer the icing to a piping bag.
3️⃣ Put together the cake:
Cut the top of cakes level, if necessary. Place a flat layer on a plate or stand. Spread glaze, then top with second coat, flat side up.
Icing the top and sides of the cake. Chill out for 2-3 hours.
4️⃣ Make the Ganache:
Chop chocolate and put it in a bowl. Warm cream until slow cooker, then pour over chocolate. Sit 1-2 minutes, then stir until smooth.
Pour ganache onto the cake, allowing it to drip around the sides. Straighten the top with a spatula.
Additional icing decorations on the ganache.
Indulge in this beautiful cake that combines rich chocolate with creamy peanut butter, perfect for any celebration!
