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Two-layer chocolate cake with peanut butter cream filling and chocolate ganache.

Chocolate Peanut Butter Cream Layer Cake

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A tall two-layer chocolate cake with a moist cocoa crumb, thick and fluffy peanut butter cream filling, silky chocolate frosting, glossy ganache, roasted peanuts, and chocolate curls. Chilling before slicing helps create the clean chocolate-and-peanut-butter layers.

  • Total Time: 3 hours 45 minutes
  • Yield: 14 slices

Ingredients

Scale

Chocolate Cake

  • 1¾ cups (210 g) all-purpose flour
  • 1¾ cups (350 g) granulated sugar
  • ¾ cup (64 g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • ½ cup (120 ml) neutral vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot coffee or hot water

Peanut Butter Cream Filling

  • 8 oz (226 g) full-fat block cream cheese, softened
  • ¾ cup (190 g) regular creamy peanut butter
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) cold heavy whipping cream

Chocolate Frosting

  • 1½ cups (340 g) unsalted butter, softened
  • ¾ cup (64 g) unsweetened cocoa powder, sifted
  • 4 cups (480 g) powdered sugar, sifted
  • ½ cup (120 ml) heavy cream, plus more only if needed
  • 2 teaspoons vanilla extract
  • Pinch of fine salt

Chocolate Ganache

  • 6 oz (170 g) semi-sweet chocolate, finely chopped
  • ½ cup (120 ml) heavy cream

Decoration

 

  • ½ cup (about 70 g) roasted unsalted peanuts, roughly chopped
  • 2 oz (57 g) semi-sweet chocolate, shaved or curled
  • Reserved chocolate frosting for piping

Instructions

  • Prepare the pans. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment.
  • Combine the dry ingredients. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Break up all cocoa lumps.
  • Make the batter. Add eggs, milk, oil, and vanilla. Mix only until combined. Slowly pour in the hot coffee while mixing on low. The batter will be thin; this is normal.
  • Bake. Divide the batter evenly between the pans. Bake for 28–32 minutes. Begin checking at 27–28 minutes. The cakes are ready when the centers spring back lightly and a toothpick comes out with a few moist crumbs rather than wet batter.
  • Cool completely. Leave the cakes in their pans for 10 minutes. Turn them onto wire racks, remove the parchment, and cool completely before filling. Do not assemble warm layers.
  • Prepare the peanut butter filling. Beat softened cream cheese and creamy peanut butter until smooth. Add powdered sugar and vanilla. In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Fold one-third into the peanut butter mixture, then gently fold in the remainder. Chill for 15–20 minutes if the filling seems too soft.
  • Make the chocolate frosting. Beat the butter until creamy. Mix in cocoa. Gradually add powdered sugar. Add vanilla, salt, and enough heavy cream to create a smooth frosting that spreads easily but still holds a piped swirl.
  • Fill the cake. Place the first cooled layer on a cake plate. Pipe a ring of chocolate frosting around its outer edge to form a dam. Spread the peanut butter cream inside the dam. Add the second layer and press very gently.
  • Crumb coat. Cover the cake with a thin coat of chocolate frosting. Refrigerate for 15–20 minutes.
  • Finish frosting. Apply the remaining frosting over the top and sides. Leave subtle spatula marks for a natural homemade finish.
  • Make the ganache. Place chopped chocolate in a bowl. Heat the cream until steaming. Pour it over the chocolate and leave for 2 minutes. Stir until glossy. Let the ganache cool until slightly thickened before adding it to the cake.
  • Decorate. Spread ganache across the top and create a few controlled drips. Pipe chocolate frosting swirls around the top. Add chopped roasted peanuts and irregular chocolate curls.

 

  • Chill before slicing. Refrigerate the completed cake for 1–2 hours. For clean slices, warm a sharp knife, dry it, cut straight down, and wipe the blade between cuts.

Notes

  • Use regular creamy peanut butter, not very runny natural peanut butter.
  • Full-fat block cream cheese gives the filling better structure.
  • Heavy whipping cream must be cold before whipping.
  • Cake layers must be completely cool before assembly.
  • The chocolate frosting dam helps stop the peanut butter filling from squeezing out.
  • Do not add extra flour because the chocolate batter looks thin.
  • Do not pour hot ganache over the buttercream. Let it cool until it is fluid but no longer hot.
  • If the assembled cake feels unstable, chill it before applying the final frosting.
  • For the clean cross-section shown in the finished cake, chill for at least 1 hour before slicing.
  • Contains peanuts, dairy, eggs, wheat, and potentially soy, depending on the chocolate and peanut butter brands used.
  • Author: Elian Cove
  • Prep Time: 45 minutes
  • Additional Time / Chill & Cooling Time:: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesmind.com/chocolate-peanut-butter-cream-layer-cake/