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Dessert | Chocolate Peanut Butter Cake with Chocolate Peanut Ganache

This cake is just how it looks - decadent, rich and very very delicious. Which is why a thin slice is more than enough to satiate you for that moment. And I say that moment, because this cake will leave you craving for more.

It's sweet, salty, crunchy and smooth all at the same time, making this cake an all time winner in my bucket of recipes. The crunchy peanuts are worked into the cake batter and also on top of the ganache, giving you that unexpected texture with every bite.

Ofcourse I served this cake as dessert, but as my friend Mr R puts it, "This is a 4 pm cake best enjoyed with a shot of espresso." Why I asked him, because it deserves to be a meal in itself.

Point is, this totally delicious chocolate cake slathered by a thick layer to peanut butter and cream cheese frosting can be eaten straight out of a spoon. The addition of the chocolate peanut butter ganache is the game changer as the slight bitterness from the ganache contrasts beautifully with the sweet sweet frosting. But the icing on the cake, quite literally, are those salted peanuts. So don't omit that under any circumstance.

Yes, this seems like a really long recipe. Yes, it seems like a lot of ingredients. But no, it's not time consuming, infact a lot of it can happen simultaneously. And the best part it, once it's refrigerated it becomes a joy to slice.

Adapted from several recipes, this is perhaps one of my favourite cakes ever, and I can't wait to go at it another time.

Chocolate Peanut Butter Cake
Adapted from this recipe by Smitten Kitchen
Serves as many as can handle

For the chocolate cake

1 cup flour
1 cup sugar
½ cup cocoa powder
1 teaspoons baking soda
¼ tsp baking powder
1/2 teaspoon salt
½ cup oil
1/3 cup cream
1/3 cup yogurt
½ water
1 tablespoon distilled vinegar
1 teaspoon vanilla extract
1 egg
1/4 cup salted peanuts

For the peanut butter cream cheese frosting

200 grams cream cheese at room temperature
100 grams butter at room temperature
2 cups of icing sugar
½ cup smooth peanut butter
½ tsp vanilla extract

For the chocolate peanut butter ganache

100 grams dark chocolate
100 grams low fat cream
2-3 tblsp smooth peanut butter
1 tsp honey

For the topping

1/2 cup salted peanuts
1/4 cup grated or chopped chocolate


1. Start by making the cake. Preheat the oven at 180 degree centigrade.
2. Sift all the dry ingredients in a large bowl - flour, cocoa, baking soda, baking powder.sugar and salt. Keep it aside.
3. Mix all the wet ingredients in another bowl - oil, vinegar, yogurt, cream, vanilla, egg and water. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until combined. Add the peanuts to this mix.
5. Pour into a parchment paper lined round tin. Bake for about 35-40 minutes. Remove and cool until it comes to room temperature.
6. While the cake is baking make your frosting. Make sure all the ingredients are at room temperature.
7. In a large bowl cream the butter and cream cheese together until smooth. Add the icing sugar one cup at a time and then add the peanut butter and vanilla and whisk well. Keep it aside in the refrigerator until you're ready to frost.
8. Make the chocolate peanut butter ganache by bringing the cream to a boil and then pouring it over the chocolate. 
9. Once the chocolate has melted, add in the peanut butter and whisk until smooth. Add the honey to make it glossy.
10. When you're ready to frost  - put the cake on a flat surface and smother on a thick layer of frosting. Refrigerate for 10 minutes. And frost again to get neat edges.
11. Warm your ganache slightly and pour over the peanut butter frosting. Let it drip down the edges. Finally top with the salted peanuts and bits of chocolate.
12. Let the cake rest for about 1 hour before you decide to slice and eat. 

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