Chocolate Brownie Cake with Peanut Butter Frosting
User Reviews
5
80 reviews
Excellent
Chocolate Brownie Cake with Peanut Butter Frosting
Report
Chocolate Brownie Cake with Peanut Butter Frosting delivers rich, dense chocolate layers made from cocoa powder, semisweet chocolate, and butter. These layers are complemented by a creamy peanut butter frosting that balances sweetness and nutty depth. The cake is finished optionally with a smooth chocolate drip and chopped peanut butter cups for texture.
Description
This recipe creates three brownie cake layers by melting butter and chocolate together, then whisking in granulated and dark brown sugars until combined. A blend of all-purpose flour, cocoa powder, baking powder, and salt is folded in with eggs, vegetable oil, and vanilla. The batter is divided evenly into prepared pans and baked until just set with moist crumbs.
The layers are assembled with a peanut butter frosting made from unsalted butter, creamy peanut butter, vanilla, salt, and sifted powdered sugar, offering a rich, smooth contrast to the chocolate base. An optional chocolate drip made from semisweet chocolate and heavy cream can be added for a finishing touch. Peanut butter cups may be chopped and scattered over the top for additional flavor and texture.
This cake provides a dense, fudgy texture with a balanced nutty sweetness that pairs chocolate and peanut butter effectively. It suits celebrations that favor rich desserts.
Share:
Ingredients
For the brownie cake layers:
- 1 unsalted butter stick, 113 grams
- 8 ounces semisweet chocolate chopped, 227 grams, baking
- 1 cup granulated sugar 200 grams
- 2/3 cup dark brown sugar
- 3/4 cup all-purpose flour 95 grams
- 1 cup cocoa powder unsweetened, natural, 85 grams
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 5 egg at room temperature, large
- 1/2 cup vegetable oil fresh
- 1 teaspoon vanilla extract
For the peanut butter frosting:
- 2 unsalted butter at room temperature, sticks (227 grams
- 1 cup peanut butter creamy conventional
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt fine
- 2 1/2 cups powdered sugar sifted
For the chocolate drip:
- 4 ounces semisweet chocolate finely chopped, or bittersweet chocolate
- 1/2 cup heavy cream
- peanut butter cups optional, chopped
Instructions
Make the cake layers:
- Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper.
- In a heat-safe bowl, combine the butter and chocolate and microwave for 45 seconds. Stir and continue to heat in 30-second bursts, stirring between bursts, until melted and smooth. Whisk in the sugars until combined. Let cool.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- To the cooled chocolate mixture whisk in the eggs, one at a time, Whisk vigorously for 30 seconds until very well combined. Add in the oil and vanilla and whisk until combined. Add the dry ingredients and gently fold to combine.
- Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles.
- Bake for 25 to 30 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven.
- Cool in pans for 10 minutes, then turn out onto a wire rack and allow to cool completely. At this point, the brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before assembling.
Make the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.
Assemble the cake:
- Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the frosting. Repeat with the remaining two cake layers, leaving the top layer flat side up.
- Apply a thin layer of crumb coat icing to the entire surface of the cake, scraping away any excess with an offset spatula or bench scraper to create a spackle-like coating. Refrigerate until solid, about 15 to 20 minutes.
- Spread the remaining frosting in an even layer all over the cake. Refrigerate to solidify again while you make the chocolate drip.
Make chocolate drip:
- Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer, then immediately remove from heat and pour over the chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
- Allow to cool until ganache has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring a little down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool. Spread the drip all over the top of the cake and allow it to drip down the sides.
- Allow to set slightly before garnishing with the peanut butter cups, if desired.
- The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.
Notes
- The brownie cake recipe is adapted from Cloudy Kitchen to achieve a fudgy texture.
Genuine Reviews
User Reviews
Overall Rating
5
80 reviews
Excellent
Other Recipes
You'll Also Love
