Chocolate Cake Layers
- 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- 90 grams (3/4 Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 3 Large Eggs, at room temperature
- 2 1/2 Teaspoons Pure Vanilla Extract
- 4oz (1/2 Cup) Vegetable Oil
- 4oz (1/2 Cup) Sour Cream
- 4oz (1/2 Cup) Whole Milk or Buttermilk
- 8oz (1 Cup) Hot Coffee*
Peanut Butter Frosting
- 8oz (1 Cup) Butter, softened to room temperature
- 16oz (2 Cups) Creamy Peanut Butter
- 500 grams (4 Cups) Confectioners/ Powdered Sugar
- 8oz (1 Cup) Heavy Whipping Cream
- 1 Tablespoon Pure Vanilla Extract
- Pinch of Salt
- 6oz Good Quality Chocolate, finely chopped
- 4oz Heavy Whipping Cream
Moist Chocolate Cake
- Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in the dry ingredients, mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
Peanut Butter Frosting
- In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a handheld mixer beat the butter and peanut butter together for 5 full minutes until light and fluffy.
- Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for 2 minutes then add the remaining powdered sugar, cream, vanilla, and salt and mix for 3 more minutes.
- Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using.
- When ready to assemble place a small dollop of frosting on the serving plate and add the first cake layer. You could use a serrated knife or cake leveler to cut any potential cake domes off, I do this when taking the cake to a party but for a family party, I don't bother. I add about 1 heaping cup of frosting to the center of the first cake and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer.
- Add the second cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
- Using a straight icing spatula press and gently spread chunks of frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting. Now chill the cake for 20-30 minutes to chill the crumb coat and set it.
- Add the remaining frosting in the same way you did the crumb coat but a thicker coat of frosting. Get the cake as smooth as you can then use the small angled spatula held against the frosting while you spin the cake to create swirls. Chill the cake for another 20 minutes while you make the chocolate ganache.
- In a medium saucepan over medium-low heat warm the heavy cream. In a bowl add the chocolate, after the cream is warmed pour it on top of the chocolate. Let sit for 5 minutes then whisk everything together until evenly combined and glossy. Set aside.
- You can pour the chocolate ganache on top of the cake and push it down the sides this will create thicker waves of chocolate drips OR you can use a squeeze bottle to make your own drips then pour the rest of the ganache in the center of the top of the cake and gently spread to cover. Add roasted peanuts and chocolate chunks or chips on top. Store leftovers in the fridge for up to 5 days.
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- Prep Time: 50 Minutes
- Cool Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate cake with peanut butter frosting, peanut butter frosted chocolate cake