• Carly Zimmaro

Chocolate Peanut Butter Cake with Peanut Butter Ganache

The most perfect, amazing, dense, gooey, creamy cake ever. And it's made of pounds of peanut butter and chocolate. Need I say more? Oh and topped with peanut butter ganache. Now do I need to say more?

Peanut butter and chocolate go so well together. It's just perfect, especially when using them both in a cake. This cake is truely addictive.

Here's how I made it.


2 1/4 c all purpose flour

1/2c coca powder

1 1/2 tsp baking soda

3/4 tsp salt

2 eggs

1 1/2 c sugar

3/4 c vegetable oil

1 1/2 c buttermilk

1/2 c sour cream

1 Tbs vinegar

1 Tbs vanilla extract

1/2 c mini chocolate chips

2 c creamy peanut butter

1 c softened butter

3/4 c powdered sugar

1 1/2 Tbs vanilla extract

1/2 c heavy cream

8 oz semisweet cocolate chips

4 Tbs creamy peanut butter

2 Tbs light corn syrup

1/2 c milk


  1. Preheat oven to 350 degrees.

  2. Butter 3 9inch cake pans and dust with coca powder, set aside.

  3. Combine the flour, baking soda, salt, and cocoa powder and sift, getting all the lumps out.

  4. In a stand mixer with paddle attachment, combine eggs, sugar and oil.

  5. Add in the buttermilk, sour cream, vinegar and vanilla until just combined.

  6. Slowly add in your dry ingredients until just well combined.

  7. Divide your cake batter evenly between the three pans and sprinkle over each with mini chocolate chips.

  8. Bake for 10-15 minutes. Keep a close eye on the cakes, they cook fast.

  9. Once done, toothpick should come out, somewhat clean, little crumbs stick a little to the toothpick. This will ensure a moist cake.

  10. Let the cakes cool in the pan completely, do not bother them with a knife or anything.

  11. As soon as the cakes are cool start your frosting.

  12. Cream together the peanut butter and butter until smooth.

  13. Add in the powdered sugar and vanilla. Beat until combined. I do not like super sweet frosting so if you would like more sweentess just add more.

  14. Add in the heavy cream and beat on high until fluffy.

  15. Once your cake is cooled, place the first layer on a cake stool, top with 1/4 of the frosting, the same for the second and for the final layer, pour over the remaining half and cover the top and sides of the cake.

  16. Set this in the fridge and make your ganache.

  17. Melt over a double boiler, the chocolate, peanut butter, corn syrup, vanilla and milk. Whisk until smooth.

  18. Once smooth take off the heat and let cool for 10 minutes.

  19. Take your cake out of the fridge and pour the ganache over the top, spreading with a spatula to help ooze over the sides.

  20. ENJOY!!!!

Servings: 8

Cook Time: 10-15 minutes

How amazing does that peanut butter frosting look? I could dive in it and sleep forever in peanut butter heaven.

Enjoy my friend.