Chocolate Peanut Butter Cake Recipe

Layered delicious chocolate cake with peanut butter icing. Choco drip, peanut butter, and additional peanut butter cups top it.

Ingredient

– 2 ½ cups All-purpose flour – 1 cup Unsweetened cocoa powder – 1 ¾ cups White granulated sugar – 2 ½ teaspoon Baking powder – 1 ½ teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Oil use canola or vegetable oil – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 cup Buttermilk room temperature – 1 cup Hot water steaming – 2 ½ cups Unsalted butter room temperature – 1 ½ cups Peanut butter creamy – 5 cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 1 cup Semi-sweet chocolate chip – ¾ cup Heavy cream – ¾ cup Peanut butter melted – Peanut butter cups for decoration

Direction

Heat the oven to 350°F. Baking spray three 8-inch cake pans. Line pan bottoms with 8-inch parchment paper and spray again.Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large basin. Set aside.

Burst

1

White Line

Make hot water on the stove. In a medium bowl, combine oil, vanilla, eggs, and buttermilk. Slowly add hot water.Combine wet and dry components. Just blend. Runny batter. Split across three cake pans.

Burst

2

White Line

Bake until toothpick inserted comes out clean, 24-28 minutes. Transfer the cakes to a cooling rack after 10 minutes in the hot pan. Cool cake layers completely before using.Sift powdered sugar into a large bowl. 

Burst

3

White Line

Mix half the powdered sugar on low until combined. Mix with remaining powdered sugar. Combine vanilla and salt and blend on high until frosting is creamy.When required, start these. chocolate drip: pour chips into a dish.

Burst

4

White Line

Pour hot cream over chocolate chips and wait 2 minutes. Mix with a rubber spatula until smooth. Melt any remaining chocolate chip bits in the microwave for 10 seconds. Do not apply the drop if it is warm; it will fall off the cake.

Burst

5

White Line

Peanut butter drip: melt peanut butter in a microwave-safe basin.Use a serrated knife to remove cake domes.Put the first cake layer down. Use 1 cup of icing on the cake. 

Burst

6

White Line

 Repeat with cake layer 2. Put the final layer of cake bottom-up. Freeze 10 minutes. Finish frosting the cake. Freeze cake for 10 minutes to set.

Burst

7

White Line

Pipe chocolate drops on the cake sides using a piping bag. Cover cake with remaining chocolate. Freeze 10 minutes before adding peanut butter drip.

Burst

8

White Line

Pour peanut butter on the cake and spread it along the edge using an offset icing spatula. Freeze for 10 minutes to establish drip.Top cake with peanut butter cups if desired.

Burst

9

White Line

also see

also see

Mini Chocolate  Cake