Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them.
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed.
- Combine wet ingredients: Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for two minutes until well combined.
- Add boiling water: Carefully stir in the boiling water. (Don’t fret if the batter looks thin—it’s supposed to!)
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the ganache: In a saucepan, heat the heavy cream until just boiling. Pour it over the chopped chocolate. Let it sit for five minutes, and then stir until smooth.
- Assemble the cake: Place one layer on a serving plate. Spread a generous layer of peanut butter on top, add another cake layer, repeat, and finish with the final cake layer.
- Top with ganache: Pour the warm ganache over the top, letting it beautifully drip down the sides.
- Let it set: Allow the cake to sit for a bit before slicing to serve.
Best Ways to Enjoy It
This Chocolate Peanut Butter Layer Cake is best served with a dollop of whipped cream or a scoop of your favorite ice cream on the side. Pair it with fresh berries or a dusting of powdered sugar for an elegant presentation. For added flair, a drizzle of extra ganache can transform even the simplest of plates into an eye-catching dessert.
Keeping Leftovers Fresh
To keep your Chocolate Peanut Butter Layer Cake delicious for days, store it in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you need to store it longer, consider freezing individual slices wrapped tightly in plastic wrap and then aluminum foil for up to three months. Just thaw at room temperature when ready to enjoy again!
Extra Advice
When baking this cake, remember to use room temperature ingredients for a better rise and texture. Mixing the batter thoroughly ensures a smooth consistency, which is key to a perfect ganache. Moreover, make sure to let your cakes cool completely before assembling to prevent melting the peanut butter or ganache.
Creative Twists
Want to switch things up? Consider adding crushed pretzels for a salty crunch or swapping the semisweet chocolate for milk chocolate for added sweetness. For a unique flavor, try replacing the peanut butter with almond butter or incorporating some crushed nuts between the layers for interesting texture.
Your Questions Answered
How long does it take to make this cake from start to finish?
From prep to baking and cooling, expect about 2-3 hours. The ganache setting time adds a bit more, but an hour in the fridge can help speed things up!
Can I use natural peanut butter instead of creamy?
Absolutely! Just keep in mind that natural peanut butter may alter the texture slightly and may not spread as easily.
Is it safe to leave the cake at room temperature?
Yes! This cake stores well at room temperature for a few days, but make sure it’s in a cool, dry place to maintain its freshness.
This delightful Chocolate Peanut Butter Layer Cake with Chocolate Ganache is a charming creation that promises to impress. Give it a try, and don’t forget to enjoy every bite!
