The Best Chocolate Peanut Butter Cake (2024)

4.46 from 50 votes

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

cool time: 1 hour hour

Total Time: 1 hour hour

For Ganache - make this so it can cool while your cake is baking

• 1 cup semi sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon vanilla

Cake

• 1 egg
• 1 cup white granulated sugar
• 1/2 cup sour cream or greek yogurt do not use fat free
• 1/4 cup vegetable oil
• 2 teaspoons vanilla
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brewed coffee, cooled you can not taste the coffee, it simply enhances the chocolate flavor
• 1 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Peanut Butter Layer

• 1 cup creamy peanut butter

• Preheat oven to 350 degrees and prepare ganache frosting.

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• For Ganache Frosting

• Pour chocolate chips in large microwave save bowl and microwave for one minute until just soft.

• In another microwave safe bowl heat cream until it just begins to simmer around the edges. About 2 minutes.

• Pour hot cream over chocolate chips and let sit for 2-3 minutes.

• Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency. Be patient, it takes a bit of stirring.

• Add vanilla. Cool in fridge for while cake is baking to thicken the ganache.

• Cake

• Spray an 8 x 8 pan with non stick spray.

• In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.

• Add cocoa powder and coffee. Mix until no lumps are evident.

• Add flour, baking soda, baking powder and salt. Mix until combined.

• Pour into prepared pan.

• Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

• Completely cool cake. Spread peanut butter on top with a spatula.

• Chill cake in refrigerator until peanut butter is firm to the touch, about 15 minutes.

• Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through.

• Chill 30-60 minutes, slice and serve!

4.87 from 22 votes

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Cool time: 1 hour hour

Total Time: 50 minutes minutes

Ganache Chocolate Frosting - make this first so it can chill while your cake cooks

• 2 cups semi sweet chocolate chips
• 2 cups heavy cream
• 2 teaspoon vanilla extract

Cake

• 2 eggs
• 2 cups white sugar
• 1 cup sour cream or greek yogurt do not use fat free
• 1/2 cup vegetable oil
• 1 tablespoon vanilla
• 1 cup brewed coffee, cooled you can not taste the coffee, it simply enhances the taste of the chocolate
• 2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Peanut Butter Layer

• 2 cups smooth peanut butter not the unstirred oil on top kind. Jif or Skippy works great

• Preheat oven to 350 degrees and spray a 9 x 13 cake pan with non stick spray.

• For Chocolate Ganache Frosting

• Pour chocolate chips in microwave safe bowl and microwave for one minute until just soft.

  See Also

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• In another microwave safe bowl heat cream until it just begins to simmer around the edges. About 2 minutes. Pour hot cream over chocolate chips and let sit for 2-3 minutes

• Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency. Be patient, it takes a bit of stirring
  

• Add vanilla. Coo ganache l in fridge while cake is baking, this will thicken it up.
  

Cake

• In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.
  

• Add cocoa powder and coffee. Mix until no lumps are evident.
  

• Add flour, baking soda, baking powder and salt. Mix until combined. Pour into prepared pan.
  

• Bake for 30-35 minutes or until a wooden toothpick inserted into he center comes out clean.

• Completely cool cake. Spread peanut butter on top of cooled cake with spatula. Chill until peanut butter is firm to the touch.

• Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through.
  

• Chill for 30- 60 minutes, slice and serve!