Peanut Butter Cake Recipe with Chocolate Ganache
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5.0
3 reviews
Excellent
Peanut Butter Cake Recipe with Chocolate Ganache
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Time to get decadent with this rich and delicious peanut butter cake. This two layer cake is filled with peanut butter frosting and finished with a chocolate ganache.
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Ingredients
For the Cake
- 15.25 ounces yellow cake mix (1 box)
- 1¼ cups water
- ⅓ cup vegetable oil
- ½ cup creamy peanut butter
- 3 large eggs
For the Frosting
- 1½ cups creamy peanut butter
- 3 cups powdered sugar
- ½ cup unsalted butter room temperature (1 stick)
- 1 teaspoon pure vanilla extract
For the Ganache
- ⅓ cup heavy cream
- ¾ cup chocolate chips
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Instructions
- Preheat the oven to 350°F. Spray 2 (8-inch round) cake pans with nonstick spray and set aside.
- In a large bowl, beat the cake mix, water, vegetable oil, peanut butter, and eggs together until just combined. Divide evenly between the two cake pans (about 534 grams per pan).
- Place into the oven to bake for 24 minutes, or until a toothpick inserted comes out clean. Once baked, remove from the oven and place onto a cooling rack to cool to room temp.
- While the cake is cooling, make the peanut butter frosting by combining the peanut butter, powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute to allow the powdered sugar to be incorporated. Increase speed to high and beat for 3-4 minutes. Fill a piping bag fitted with a tip or a Ziplock bag with the corner cut off with ⅓ cup of the frosting. Set aside.
- To make the ganache, place the heavy cream into a microwave-safe bowl and heat for 60 seconds. Pour the heated heavy cream over the chocolate chips and let them set for a minute. Using a whisk or a fork, stir until the chocolate chips have completely melted and a smooth, chocolate ganache has formed. Set aside to cool.
- Once the cakes are cooled, place the first layer onto a cake stand or plate. Spread the remaining frosting onto the cake layer. Place the second cake layer on top, making sure the sides meet up and that there is no overhang on any of the sides. Pour the chocolate ganache onto the top of the cake. Using an offset spatula or spoon, spread the ganache to the edges of the cake and let it drip down the sides of the cake if you wish. Place the cake into the refrigerator for 15 minutes to allow the ganache to finish setting up.
- Once the ganache has set, remove the cake from the fridge and pipe peanut butter swirls onto the top of the cake around the edge in a circle formation. Slice and serve.
Notes
- Storage: Store peanut butter layer cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1slice
Calories
725kcal
(36%)
Carbohydrates
77g
(26%)
Protein
13g
(26%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
9g
Monounsaturated Fat
16g
Trans Fat
0.4g
Cholesterol
74mg
(25%)
Sodium
469mg
(20%)
Potassium
318mg
(9%)
Fiber
2g
(8%)
Sugar
56g
(112%)
Vitamin A
401IU
(8%)
Vitamin C
0.04mg
(0%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 725kcal | 36% |
| Carbohydrates | 77g | 26% |
| Protein | 13g | 26% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 469mg | 20% |
| Potassium | 318mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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