Description
A deliciously rich and decadent Chocolate Peanut Butter Crunch Cake that combines layers of moist chocolate cake, creamy peanut butter frosting, and a crunchy chocolate peanut butter layer, topped with a smooth chocolate ganache.
Ingredients
- For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
- For the Peanut Butter Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- ¼ cup heavy cream or milk, plus more if needed
- 2 tsp vanilla extract
- ¼ tsp salt
- For the Chocolate Peanut Butter Crunch Layer
- 1 cup semisweet chocolate chips
- ½ cup creamy peanut butter
- 1 ½ cups crispy rice cereal
- ½ cup chopped roasted peanuts, optional
- For the Chocolate Ganache
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tbsp creamy peanut butter, optional
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment paper and set the pans aside.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed for about 2 minutes, until smooth. Carefully stir in the hot coffee or hot water.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, then turn the cakes out onto wire racks to cool completely.
- In a large bowl, beat the softened butter and peanut butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract, salt, and heavy cream. Beat on medium-high speed until fluffy.
- Place the chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 20-second intervals until melted and smooth. Let cool slightly, then fold in the crispy rice cereal and chopped peanuts. Spread on a parchment-lined baking sheet and refrigerate until firm.
- Place one cooled cake layer on a serving plate. Spread a layer of peanut butter frosting over the top, sprinkle with crunch, and press gently. Place the second cake layer on top and frost the top and sides of the cake.
- For the ganache, heat the heavy cream until steaming, pour over chocolate chips, and let stand. Stir until smooth, then let cool until thick enough to drizzle over the cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Feel free to customize the crunch layer with your favorite nuts or toppings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg