Chocolate Peanut Butter Cake Recipe

Table of Contents

- Vanilla Sugar: 1 teaspoon
- Granulated Sugar: 50g (1.76 oz)
- Milk: 50 ml (1.76 oz)

- Vegetable Oil: 30 ml (1 fl oz)
- All-Purpose Flour: 70g (2.46 oz)
- Cocoa Powder: 15g (0.5 oz)

- Softened Butter: 20g (0.7 oz)
- Powdered Sugar: 10g (0.3 oz)
- Peanut Butter: 50g (1.76 oz)

- Dark Chocolate: 120g (4.2 oz)
- Peanuts: 10g (0.3 oz, chopped for garnish)

1. Preheat the Oven: Begin by preheating your oven to 180°C (356°F). Grease and flour a round cake pan (approximately 8 inches in diameter) or line it with parchment paper.
2. Whisk the Eggs: In a mixing bowl, crack the three eggs and add a pinch of salt and the vanilla sugar. Use a hand mixer or a whisk to beat the eggs until they become frothy and pale in color.
3. Add Sugar and Milk: Gradually add the granulated sugar and continue to whisk until it dissolves. Next, pour in the milk and vegetable oil, mixing until fully combined.

Combine Dry Ingredients: In a separate bowl, sift together the flour and cocoa powder. This ensures there are no lumps and gives the cake a lighter texture.
Mix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.

1. Pour the Batter: Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.

Bake: Place the cake in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

1. Cream the Butter and Sugar: In a mixing bowl, combine the softened butter and powdered sugar. Beat until light and fluffy.

Add Peanut Butter: Mix in the peanut butter until well combined. If the mixture is too thick, you can add a splash of milk to achieve a smoother consistency.
Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. This will give the frosting a light and airy texture.

1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until smooth.

Combine with Cream: Once melted, allow the chocolate to cool slightly before using. If desired, you can mix in a small amount of whipped cream to create a silky ganache.

1. Layer the Cake: If the cake has domed slightly, use a serrated knife to level the top. Place the cooled cake on a serving plate.
2. Frost the Cake: Spread the peanut butter frosting evenly over the top and sides of the cake.

Add Ganache: Drizzle the melted chocolate ganache over the frosted cake, allowing it to drip down the sides for a beautiful presentation.
Garnish: Finally, sprinkle chopped peanuts on top for added crunch and decoration.

1. Chill: Place the assembled cake in the refrigerator for about 30 minutes to set the frosting and ganache.

Slice and Serve: After chilling, slice the cake into wedges and serve. Enjoy your Chocolate Peanut Butter Cake with a glass of milk or a cup of coffee!

- Room Temperature Ingredients: Ensure that all ingredients are at room temperature for a more uniform batter.
- Flavor Variations: For added flavor, consider adding a pinch of cinnamon or instant coffee granules to the batter.

Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

- Refrigeration: The cake can be stored in the refrigerator for up to 3 days. The frosting may thicken slightly but will remain delicious.
- Freezing: If you want to make the cake ahead of time, you can freeze it without frosting. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.