Chocolate Cake with Peanut Butter Ganache
This Chocolate Cake with Peanut Butter Ganache features a chocolate layer cake filled with creamy peanut butter ganache. It's sure to be a new favorite dessert!
Servings: 16 slices
Calories: 527kcal
Ingredients
For the Peanut Butter Ganache
- 1 cup white chocolate melting wafers see note
- ½ cup creamy peanut butter
- ⅔ cup heavy cream can substitute whipping cream
For the Chocolate Cake
- 1 cup unsweetened cocoa powder
- 1½ cups boiling water can substitute ¾ cup water and ¾ cup coffee
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- ¼ cup brown sugar
- ½ Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3 additional large egg yolks
- ¾ cup vegetable oil can substitute canola oil
- ¾ cup sour cream
- 1 Tbsp vanilla extract
For the Peanut Butter Glaze
- 1½ cups confectioner’s sugar
- ¼ cup whole milk
- ¼ cup creamy peanut butter
- ½ tsp vanilla extract
- chocolate sprinkles for garnishing
Instructions
For the Peanut Butter Ganache
- Place white chocolate wafers and peanut butter in a medium heat-proof bowl; set bowl aside.
- Using a small saucepan, add whipping cream and place over medium heat.
- Heat cream, stirring often, until it just begins to bubble around the edges. (Note: Do not allow cream to come to a boil.)
- Pour hot cream into bowl with chocolate wafers and peanut butter. Let stand for 1 minute.
- Stir until wafers have completely melted and mixture is smooth.
- Press plastic wrap directly to the top of the ganache and refrigerate at least 3 hours, or overnight.
For the Chocolate Cake
- Preheat oven to 350°F.
- Grease or spray (3) 9” round cake pans. Line the bottom of each pan with parchment paper.
- Using a medium bowl, whisk together cocoa powder and boiling water until smooth; set aside.
- Using a large bowl, add the remaining dry ingredients (flour, sugar, brown sugar, baking powder, baking soda and salt); whisk until well combined.
- Add eggs, egg yolks, vegetable oil, sour cream and vanilla; whisk until well combined.
- Finally, add the cocoa powder and hot water mixture to the bowl in several additions, whisking well between each addition.
- Divide batter evenly into baking pans; tap pans lightly on countertop to release any air bubbles.
- Bake at 350°F for 25-27 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cakes cool in pan for 15 minutes and then transfer to a wire rack until completely cool. (Note: Remove parchment paper from bottom of cakes when transferring them to the cooling rack.)
For the Peanut Butter Glaze
- Using a medium bowl, whisk together all ingredients until smooth.
To Assemble
- Place one layer of cake on large serving plate.
- Using an offset spatula, spread ½ of the peanut butter ganache on top of the cake.
- Repeat process with another layer of cake and remaining ½ of the ganache.
- Place 3rd layer on top of cake.
- Drizzle glaze over the top layer, letting some of the glaze drip down sides of the cake.
- Sprinkle chocolate sprinkles (aka chocolate jimmies) on top of the glaze while still wet.
- Let glaze set (~1-2 hours) before slicing and serving.
Notes
White chocolate melting wafers (sometimes called "candy melts") can be found in some larger grocery stores, but I typically purchase them at craft stores.
Nutrition
Calories: 527kcal | Carbohydrates: 65g | Protein: 8g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 297mg | Potassium: 287mg | Fiber: 3g | Sugar: 45g | Vitamin A: 301IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2mg
