Description
Peanut Butter Chocolate Dream Cake!
Ingredients:
For the Cake Layers:
¾ cup all-purpose flour
½ cup granulated sugar
¾ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Peanut Butter Frosting:
1 cup creamy peanut butter
½ cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
¼ cup heavy cream
For the Toppings:
1 cup mini peanut butter cups, chopped
¼ cup crushed peanuts
½ cup chocolate ganache (optional)
Instructions:
Bake the Cake Layers:
Preheat your oven to 350°F (175°C). In a large bowl, mix the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then add the eggs, milk, vegetable oil, and vanilla extract. Slowly pour in the boiling water, stirring until smooth. Divide the batter evenly into three cake pans and bake for 30-35 minutes. Let the cakes cool completely.
Make the Frosting:
In a mixing bowl, beat the peanut butter and softened butter together until creamy. Gradually add in the powdered sugar, vanilla, and heavy cream, continuing to beat until smooth and fluffy.
Assemble & Decorate:
Once the cakes are fully cooled, layer them, spreading a generous amount of peanut butter frosting between each. Frost the top and sides of the cake with the remaining frosting. Finish by decorating with chopped mini peanut butter cups, crushed peanuts, and a drizzle of chocolate ganache for a touch of extra indulgence.
Pro Tip:
For an irresistible sweet and salty twist, sprinkle a little sea salt on top before serving!
Total Time: 1 hr 30 mins | Servings: 12 scrumptious slices
#lovealletherecipes #dessert
Step-by-Step Guide
1. Prepare Pans: Grease three 8-inch round cake pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined and lump-free.
3. Add Wet Ingredients: Add the eggs, milk, oil, and vanilla to the dry mix. Beat with a hand mixer on medium speed for 2 minutes until smooth.
4. Incorporate Boiling Water: With the mixer on low, carefully and slowly pour in the boiling water. The batter will be thin; this is correct.
5. Bake: Divide batter evenly among pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Make Frosting: Beat peanut butter and softened butter until creamy. Add powdered sugar, vanilla, and heavy cream. Beat on high for 2-3 minutes until light and fluffy.
7. Assemble: Place first cake layer on a plate or stand. Spread with ¾ cup of frosting. Repeat with second and third layers. Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes. Apply final layer of frosting.
8. Decorate: Press chopped peanut butter cups and crushed peanuts onto the sides. Drizzle with ganache and sprinkle with sea salt if desired.
Serving Suggestions
Serve each slice slightly chilled or at room temperature. Pair with a cold glass of milk, a scoop of vanilla bean ice cream, or a bold cup of coffee to balance the richness. For a stunning presentation, garnish individual plates with a swirl of extra chocolate ganache and a whole mini peanut butter cup.
How-to Summary
This decadent cake involves mixing a thin, hot water-based chocolate batter, baking three layers, and letting them cool fully. A creamy peanut butter frosting is whipped together, then used to fill and frost the cooled cake. The final touch is a decoration of chopped peanut butter cups, crushed peanuts, and a chocolate ganache drizzle.
Frequently Asked Questions
Can I make this cake ahead of time? Yes. The baked, unfrosted layers can be wrapped tightly and frozen for up to a month. Thaw before frosting. The frosted cake can be refrigerated for up to 2 days.
What can I use instead of boiling water? The boiling water reacts with the cocoa for a moist, tender crumb. Strong brewed coffee can be used for a deeper flavor, but hot water is essential.
My frosting is too thick. How can I fix it? Add more heavy cream, one tablespoon at a time, and beat until it reaches a spreadable consistency.
Can I use natural peanut butter? It’s not recommended, as the oil separation can make the frosting greasy and unstable. Use a standard, creamy commercial peanut butter.
Why did my cake layers sink in the middle? This is often due to underbaking, opening the oven door too early, or an incorrect leavening agent ratio. Ensure your baking powder and soda are fresh and measure accurately.
Common Mistakes to Avoid
- Adding frosting to warm cake layers, which will cause melting and sliding.
- Overmixing the batter after adding the flour, which can lead to a tough cake.
- Using cold butter for the frosting, which will not cream properly with the peanut butter.
- Skipping the parchment paper lining, risking torn cake layers during removal.
- Not letting the cake cool completely before assembling, the most common error.
Conclusion
This Peanut Butter Chocolate Dream Cake is the ultimate celebration dessert, masterfully combining two beloved flavors. By following the detailed steps and tips, you can avoid common pitfalls and create a show-stopping, moist, and richly frosted cake that is sure to impress. The contrast of sweet, salty, and creamy textures makes every slice an unforgettable experience. Perfect for special occasions or whenever a dreamy dessert craving strikes.