Chocolate Peanut Butter Cake
Chocolate peanut butter cake is a moist chocolate Nutella cake topped with silky Nutella ganache and creamy peanut butter buttercream frosting. This single layer cake is easy to make and tastes absolutely incredible!
Servings: 12 servings
Calories: 626kcal
Ingredients
Chocolate Cake
- 1 ¼ cups all purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder optional
- ½ cup canola oil or vegetable oil
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ cup Nutella melted, cooled slightly
- 2 large eggs room temperature
- 1 ¾ teaspoons vanilla extract
- ⅔ cup sour cream or plain yogurt
- ¼ cup whole milk or 2%, room temperature
- ¼ cup boiling water
Nutella Ganache
- 1 cup Nutella
- ½ cup heavy cream
- ½ tablespoon unsalted butter softened (optional)
Peanut Butter Buttercream
- ½ cup unsalted butter room temperature
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar sifted, add 2-3 more tablespoons if needed to thicken
- 1 tablespoon heavy cream optional
- 1 pinch salt
Instructions
Chocolate Cake
- Preheat oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper. Spray sides generously with baking spray.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk to combine and set aside.
- In a medium bowl, whisk the eggs until slightly frothy. Add the oil and whisk until combined. Whisk in the granulated sugar and brown sugar until well mixed. Make sure to break up any lumps of brown sugar. Add the vanilla extract, milk, and sour cream, whisking until smooth. Finally, whisk in the melted, slightly cooled Nutella until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold together until just combined. Do not overmix. The batter will be thick.
- Pour in the boiling water and stir until combined.
- Pour batter into the prepared pan. Bake for 36-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The top should spring back when gently pressed.
- Place pan on a wire rack and cool in the pan for 15 minutes. Remove the springform ring and let the cake cool completely on the base before topping with the ganache and frosting.
Nutella Ganache
- Once the cake has cooled, make the ganache and frosting. Place the Nutella and softened butter (if using) in a medium heatproof bowl.
- In a small saucepan over low heat, bring the heavy cream to just boiling (small bubbles around edges).
- Pour the hot cream over the Nutella and butter. Do not stir. Let stand for 5 minutes.
- After 5 minutes, stir gently until smooth and glossy. Allow to cool for 10-15 minutes until slightly thickened but still pourable.
Peanut Butter Buttercream
- In a mixing bowl, beat the peanut butter and room temperature butter together on medium speed for 1-2 minutes until fluffy.
- Scrape down the sides. Add the vanilla and salt, beating until combined.
- With mixer on low speed, gradually add the sifted powdered sugar. Beat for 1-2 minutes.
- Add the heavy cream (if using) and beat on medium speed until light, fluffy, and spreadable (about 1 minute).
Assembling the Cake
- Pour the slightly cooled ganache over the middle of the cake. The ganache may spread over the top on its own. Use an offset spatula to spread the Nutella ganache over the top of the cooled cake. Push some ganache to the edges so it drips slightly over the sides for a rustic look.
- Allow ganache to set for 15-20 minutes (place the cake in the fridge or leave at room temperature).
- Dollop the peanut butter buttercream on top. Spread the buttercream evenly with an offset spatula. Use a long, sharp knife to slice the cake. Wipe knife clean between slices.
Video
Notes
Use natural cocoa powder such as Hershey's.
Espresso powder is optional. It enhances chocolate flavor. .
Use regular creamy peanut butter like Jif, Skippy or Kraft. I don't recommend natural peanut butter for the frosting.
Stop stirring as soon as the wet and dry ingredients are combined. Do not overmix. Overmixing makes the cake dense and can cause sinking.
Ganache: Heat cream until small bubbles form at the edges (around 200-210°F). Let it cool 10-15 minutes before topping the cake with it.
Use a regular 9 inch round cake pan instead of a 9 inch springform pan.
Add whatever toppings you like! Chopped or whole hazelnuts or peanuts would add crunch and go with the cake flavors. You could also top with chocolate shavings, sprinkles, mini chocolate chips, or Reese's cups!
Storage: Cover and refrigerate for up to 4 days. Let sit at room temperature 20-30 minutes before serving.
Make ahead: Bake the cake up to 2 days ahead. Wrap well and store at room temperature. Add ganache and buttercream the day you serve it.
Nutrition
Serving: 1piece | Calories: 626kcal | Carbohydrates: 62g | Protein: 8g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 263mg | Potassium: 311mg | Fiber: 4g | Sugar: 46g | Vitamin A: 544IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 3mg
