Go Back
+ servings

Peanut Butter Cake with Chocolate Ganache

The ganache needs several hours to cool and thicken, so make it before starting to bake the cake layers. This cake would also taste great with this simple chocolate buttercream recipe.
Prep Time1 hour
Cook Time22 minutes
Total Time1 hour 22 minutes
Course: Dessert
Servings: 10 to 12
Author: Suzanne Cowden

Ingredients

  • Chocolate Ganache
  • 20 ounces bittersweet chocolate chopped into small pieces
  • 2 1/2 cups heavy cream
  • Peanut Butter Cake
  • 2 1/2 cups unbleached all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cups milk
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter softened but still cool
  • 3/4 cups creamy peanut butter
  • 1/2 cup packed brown sugar
  • 3/4 cups granulated sugar
  • 3 large eggs
  • 2 to 3 tablespoons chopped peanuts for garnish

Instructions

  • For the ganache, place chocolate in a medium bowl. Warm heavy cream over medium heat until it just comes to a boil. Pour cream over chocolate and let sit without stirring for 2 minutes. Stir until smooth and glossy. If bits of chocolate remain, warm briefly over simmering water or in the microwave on 50 percent power for short bursts. Mix until smooth. Cover loosely with plastic wrap and let sit at room temperature while you prepare the cake. When the frosting holds its shape on a spoon, it is ready for piping.
  • Preheat oven to 350° F. Generously butter three 8-inch cake pans. Dust with flour; turn and tap pans lightly over the sink to release excess flour. Set aside.
  • Combine flour, baking powder, and salt in a small bowl. Whisk to combine. Set aside.
  • Measure milk in a 2-cup measure with a pour spout. Spoon in sour cream until the level rises to 1 1/4 cups. Add vanilla extract and mix well to combine. Set aside.
  • In the bowl of a standing electric mixer fitted with the paddle attachment, beat together butter, peanut butter, and sugars until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the dry ingredients to the batter in three additions, alternating with the milk/sour cream mixture and scraping down the sides as needed. Mix until well combined but avoid over mixing.
  • Divide batter between the prepared pans and bake until a toothpick inserted in the center comes out mostly clean, about 20 to 22 minutes. Remove to a rack and cool for 10 to 15 minutes before turning out cakes to cool completely.
  • To assemble, trim mounded tops of cooled cakes. Place one layer on a cake stand or serving plate. Using a a 1/2-inch round tip or star tip, pipe small dollops of ganache around the edge of the cake to make a border. Pipe a spiral of ganache inside the border to fill in an even layer of ganache. Smooth the top with an offset spatula, adding more ganache if necessary so the cake will remain level after assembly. Place the cake in the refrigerator for about 15 minutes to let the ganache set before proceeding. Add second layer and repeat. Top with remaining layer. Working from the outside in, pipe dollops of ganache over the top and sprinkle with chopped peanuts.