There are few things that go better together than chocolate and peanut butter, and this pairing of decadent chocolate cake layers and creamy peanut butter buttercream frosting are a match made in heaven!
The cake starts with moist, delicious layers of chocolate cake. Between the layers and covering the outside of the cake is a peanut butter frosting. Take the recipe up a notch by chopping Reese’s on top of the frosting and ganache but between the cake layers – every peanut butter and chocolate lovers favorite, am I right?
After the cake is covered with frosting, drizzle the remaining ganache over the top and down the sides, then add more chopped Reese’s – you know, just for good measure 🙂
Now that you’ve made the most beautiful and delicious chocolate cake, don’t forget to take a picture and tag @JLOmaha when you post about it!
Junior League of Omaha – A Century of Serving
Flourless Chocolate Peanut Butter Cup Cake
# Servings: 12
Pan Size: 8 inch cake pans
- 1 ½ cups chopped semisweet chocolate
- 1 cup salted butter
- 6 eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- ¾ cup baking cocoa
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- ½ cup unsalted butter
- Peanut Butter Buttercream Frosting (below)
Preheat the oven to 350 degrees. Grease three 8-inch cake pans and line with parchment paper. Microwave the chocolate and butter ina microwave safe bowl until melted, stirring every 30 seconds. Stir until smooth. Beat the eggs and sugar at high speed in a mixing bowl for 5 minutes or until pale and more than doubled in volume. Beat in the vanilla extract. Sift in the baking cocoa and salt and beat until well mixed. Add the chocolate mixture in a steady stream, beating until well mixed.
Divide the batter evenly among the prepared cake pans. Bake for 20 to 25 minutes or until a cake tester inserted near the center comes out with a few dry crumbs. Cool in the pans for 10 minutes. Remove to wire racks to cool completely. Microwave the semisweet chocolate chips, milk chocolate chips, and butter in a microwave safe bowl at 50 percent power until melted, stirring every 30 seconds. Let the ganache cool slightly. Spread the ganache and Peanut Butter Buttercream Frosting between the layers and over the top and side of the cooled cake, ending with the ganache. Garnish the cake with peanut butter chips.
Peanut Butter Buttercream Frosting
- 1 cup creamy peanut butter
- 1 cup salted butter
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups confectioners’ sugar
- ¼ cup heavy cream
Cream the peanut butter and butter in a large mixing bowl. Beat in the vanilla extract and salt. Add the confectioners’ sugar ½ cup at a time, beating constantly. Beat at high speed with the flat beater attachment for 15 seconds or until light. Add the cream and beat for 15 seconds or until fluffy, adding additional sugar if too thin or additional cream if too thick.
You can find this recipe and more in the Junior League of Omaha’s A Century of Serving cookbook, available online at the link below or one of our many local retailers: https://www.jlomaha.org/cookbook/
Images by Joshua Foo