Ingredients
Chocolate Cake
2 cups (240 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
3/4 cup (64 g) unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
2 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 ml) neutral vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee
Peanut Butter Frosting
1 cup (226 g) unsalted butter, softened
1 1/4 cups (about 320 g) creamy peanut butter
4 cups (about 480 g) powdered sugar
1/3 cup (80 ml) heavy cream, plus more only if needed
2 teaspoons vanilla extract
1 pinch fine salt
Chocolate Ganache
8 ounces (227 g) semisweet chocolate, finely chopped
3/4 cup (180 ml) heavy cream
Decoration
Assorted chocolate-peanut butter cups
Chocolate-covered wafer pieces
Chocolate-caramel pieces
Mini chocolate bars
Mini chocolate candies
Chocolate curls or shavings
Instructions
1. Preheat the oven to 350°F (175°C). Position a rack near the center. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Break up any visible lumps of cocoa.
3. In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla until combined.
4. Add the wet ingredients to the dry ingredients. Stir just until mostly combined.
5. Slowly pour in the hot coffee while whisking gently. Continue only until the batter is smooth and no dry pockets remain. The batter will be fairly thin; this is expected.
6. Divide the batter as evenly as possible among the three prepared 8-inch pans.
7. Bake for 25 to 30 minutes. Begin checking around 25 minutes. The cakes are ready when the centers spring back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Cool the cakes in their pans for about 10 minutes. Carefully turn them onto wire racks, remove the parchment, and allow them to cool completely before frosting.
9. To make the peanut butter frosting, beat the softened butter for about 2 minutes until creamy. Add the creamy peanut butter and beat until smooth and uniform.
10. Add the powdered sugar gradually with the mixer on low. Add the vanilla, salt, and most of the heavy cream. Beat for 2 to 3 minutes until light and fluffy. Add additional cream 1 teaspoon at a time only if the frosting is too stiff.
11. If necessary, level any domed cake layers with a long serrated knife after they are completely cool.
12. Place the first chocolate cake layer on a cake board or serving plate. Spread an even layer of peanut butter frosting over it. Add the second cake layer and another even layer of frosting.
13. Add the third layer, preferably with its flat bottom facing upward. Apply a thin crumb coat over the top and sides of the entire cake.
14. Refrigerate the crumb-coated cake for 20 to 30 minutes, or until the frosting feels firm.
15. Apply the final coat of peanut butter frosting. Smooth the sides and top, reserving enough frosting for the decorative swirls.
16. Refrigerate the frosted cake for about 30 minutes before adding the chocolate ganache. A cold cake is important for controlled chocolate drips.
17. Place the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming and just beginning to simmer around the edges. Do not let it boil aggressively.
18. Pour the hot cream over the chocolate. Leave it undisturbed for 2 minutes, then stir slowly from the center outward until completely smooth and glossy.
19. Allow the ganache to cool slightly. Test one small drip on the chilled cake before decorating the entire edge. If it runs quickly to the bottom, allow the ganache to cool longer. If it barely moves, gently warm it again.
20. Once the test drip moves slowly partway down the side, create individual drips around the top edge. Spread a thin layer of the remaining ganache over the top of the cake.
21. Allow the ganache to set slightly. Pipe large peanut butter frosting swirls around the top.
22. Decorate with chocolate-peanut butter cups, chocolate-covered wafer pieces, chocolate-caramel pieces, mini chocolate bars, mini candies, and chocolate curls. Vary the height and angle of the decorations for a full candy-loaded finish.
23. Chill briefly if needed to firm the cake before slicing. For clean slices, use a sharp knife warmed in hot water and wiped completely dry. Clean the blade between cuts.
Notes
Use conventional creamy peanut butter rather than a natural peanut butter that separates. Natural peanut butter may produce a softer or oily frosting.
The butter should be softened but not melted. It should hold its shape while accepting a light finger impression.
Do not frost warm cake layers. Even slightly warm cake can soften the buttercream and cause a tall layer cake to shift.
The chocolate cake batter is relatively thin after adding the hot coffee. Do not add extra flour simply to thicken it.
For the cleanest layers, divide the batter by weight among the three pans.
Chill the cake before adding the ganache. This is one of the most important steps for creating controlled chocolate drips.
Always make one test drip before decorating the entire cake. Ganache consistency changes with temperature.
If the ganache runs directly to the cake board, it is too warm or too fluid. Let it cool longer. If it barely moves, warm it very gently.
Candy quantities are flexible. Use enough to create a full top while leaving some peanut butter swirls and chocolate ganache visible.
For neat slices, warm a sharp knife in hot water, dry it thoroughly, and wipe the blade clean after each cut.
Because the cake contains buttercream and ganache made with dairy ingredients, keep leftovers covered and refrigerated. Allow individual portions to lose some of their refrigerator chill before serving for a softer texture.
- Prep Time: 45 minutes
- Additional/Chill Time: 1 hour
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American