Yield: 20 servings
Chocolate Peanut Butter Cake
This Chocolate Peanut Butter Cake is dangerous! The layers in this peanut butter and chocolate cake might cause you to lose all control. But I guess that is to be expected with chocolate peanut butter desserts. So enjoy!!!
Prep Time
1 hour 30 minutes
Cook Time
30 minutes
Total Time
2 hours
Ingredients
For the Cake
- 3/4 cup unsalted butter
- 3 large eggs
- 2 cups all purpose flour
- 3/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 3/4 cup cooled strong coffee (or water)
For the Chocolate Frosting
- 1 cup dark chocolate chips
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 2 cups powdered sugar
- 1/4 cup dark cocoa powder
- 1 batch Best Honey Peanut Butter Frosting
- Peanut Butter Cups
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
- Beat the butter until light and fluffy. Add the sugars and beat again.
- Add the eggs one at a time and beat until mixed in. Stir in the vanilla.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee.
- Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes.
- Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool in the pan for 15 minutes, then flip out onto a wire rack and cool completely.
- Cut the cake in half and set aside. You will have two 4 1/2 x 6 1/2 rectangles.
- Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream.
- Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture. Set aside 1/2 cup of the frosting for later.
- Spread the rest of the chocolate frosting on top of one side of the cake. Place the other layer on top.
- Cover the cake with the best honey peanut butter frosting. Spoon the reserved frosting into a piping bag fitted with icing tip #16 and add a border to the top of the cake.
- Sprinkle chopped peanut butter cups on the top, and press halved peanut butter cups on the sides, if desired. Store in a covered container in the refrigerator.
Notes
- Use cool coffee. I like to use leftover coffee from the pot in the morning. Let the coffee cool to room temperature first if it is still hot.
- Cool before frosting. A slightly warm cake can cause the frosting and layers to become slippery, making the cake unstable. It is best to let the cake cool completely before frosting.
- Level the top of the cake. A level surface is essential for even layering. Use a cake leveler or a long serrated knife.
- Add a crumb coat. Chill the cake in the fridge for 30 minutes. Then, apply a very thin layer of frosting around the outside of the cake using an offset spatula. Let it chill again, then add the rest of the frosting.
- Recipe adapted from BHG's Best Ever Chocolate Cake
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 205mgCarbohydrates: 60gFiber: 2gSugar: 45gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.