Step-by-step instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, whole milk, vegetable oil, and vanilla extract. Mix on medium speed until the batter is smooth.
- Slowly pour in the boiling water, combining until the mixture is well blended. Don’t be alarmed; the batter will be thin!
- Divide the batter equally between your prepared cake pans and bake for 30-35 minutes. A toothpick inserted should come out clean when done.
- Let the cakes cool completely on a wire rack.
- For the ganache, heat the heavy cream in a saucepan until just boiling. Pour it over the chopped semi-sweet chocolate, and let it sit for a few minutes. Stir until smooth and glossy.
- To assemble, place one layer of the cake on a serving plate. Spread it generously with creamy peanut butter, then carefully add the second layer on top.
- Pour the velvety ganache over the entire cake, allowing it to drip down the sides. Allow it to set before slicing.
Best ways to enjoy it
This Chocolate Peanut Butter Layer Cake can stand alone or be paired with delightful accompaniments. Consider serving it alongside a scoop of vanilla ice cream or whipped cream for a creamier texture. Fresh berries also provide a tart contrast that beautifully complements the sweetness of the cake. For an extra touch, serve it with a drizzle of caramel sauce for those who love that blend of flavors.
Keeping leftovers fresh
Storing your lovely cake correctly is crucial for maintaining its decadent flavor. If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap, followed by aluminum foil. When ready, allow the cake to thaw in the refrigerator overnight for the best results.
Helpful cooking tips
- Make sure to measure your ingredients accurately for the best results. Baking is a science, after all!
- Use room-temperature ingredients for a smoother batter.
- Don’t skip the boiling water—this step enhances the cocoa flavor and keeps the cake moist.
- If you want a richer flavor, consider using dark chocolate instead of semi-sweet for the ganache.
Creative twists
Feeling adventurous? Consider adding in some crushed peanuts as a topping for added crunch. You can also experiment with peanut butter alternatives, such as almond or cashew butter, to create a different flavor profile. Or, for a unique dessert experience, try a layer of strawberry jam between the cake layers for a fruity twist!
FAQs
How long does this cake stay fresh?
When stored properly in an airtight container, this cake can remain fresh for up to 3 days at room temperature or up to 1 month in the freezer.
Can I make this cake ahead of time?
Absolutely! This cake can be baked a day in advance. Just allow it to cool completely before wrapping it tightly and refrigerating. Add the ganache on the day you plan to serve for the best texture.
Can I use a different type of flour?
You can substitute all-purpose flour with a gluten-free flour blend, but be aware that it may alter the texture slightly. Always ensure your baking powder and baking soda are gluten-free if necessary.
By following these guidelines and tips, you’ll create a Chocolate Peanut Butter Layer Cake that not only impresses with its flavors but also resonates with those special moments worth celebrating. Enjoy baking!
