Chocolate Peanut Butter Layer Cake with Chocolate Ganache

Step-by-step instructions

Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
Add the wet ingredients: stir in eggs, milk, oil, and vanilla extract until well mixed.
Incorporate boiling water gradually, mixing until your batter is smooth and free of lumps.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Meanwhile, prepare the peanut butter filling: use an electric mixer to beat the peanut butter, powdered sugar, and softened butter until smooth and creamy.
For the ganache: heat the heavy cream until simmering and pour it over the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
Assemble your cake: Place one layer on a serving plate. Spread a generous layer of peanut butter filling, top with the second layer, and pour warm ganache over the top.
Allow the ganache to set before slicing and serving.

Best ways to enjoy it

This cake is a star on its own, but pairing it with a scoop of vanilla ice cream enhances the experience beautifully. Add a sprinkle of sea salt on top of the ganache for an extra flavor kick or serve it with fresh berries to cut through the richness. Every slice can be customized to suit personal taste!

Storage and reheating tips

To keep your Chocolate Peanut Butter Layer Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and store them in the fridge for up to a week. You can also freeze the cake for up to three months—just ensure it’s well-wrapped to prevent freezer burn. Always thaw in the refrigerator before serving.

Helpful cooking tips

Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing and texture.
Don’t Rush the Cooling: Allow the cakes to cool fully to prevent the ganache from melting when you pour it over.
Use Quality Chocolate: The ganache will taste best with high-quality semisweet chocolate; it makes all the difference.

Creative twists

Feel free to explore variations with this base recipe. Add crushed Oreos to the peanut butter filling for a crunchy twist, or incorporate almond butter instead of peanut butter for a nutty difference. A drizzle of caramel sauce or even a sprinkle of chopped nuts can provide delightful texture and flavor!

FAQs

What is the prep time for this cake?

Expect about 30 minutes to prepare the ingredients and mix the batter, plus another 30-35 minutes for baking.

Can I substitute for allergies?

Absolutely! Use gluten-free flour for a gluten-free version and almond milk for a dairy-free option. Just ensure your chocolate is also allergen-friendly.

How long does the cake last?

The cake will stay fresh for about three days at room temperature, or up to a week in the refrigerator. If frozen, it’s best consumed within three months.