If you’re a fan of the ultimate sweet-and-salty pairing, get ready to fall in love with this Dark Chocolate Peanut Butter Cake. Each forkful delivers a tender crumb rich with dark cocoa, layered and topped with dreamy peanut butter frosting, then blanketed with a glossy chocolate ganache. This is the kind of cake that brings people together—perfect for birthdays, celebrations, or any time you want to make an ordinary day feel extraordinary. The flavors are indulgently decadent but never overpowering, and the combination of luscious frosting and silky ganache takes this cake to showstopper status!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Dark Chocolate Peanut Butter Cake are simple yet purposeful, with each one serving an essential part in building up the cake’s intense flavors, moistness, and gorgeous looks. Using quality basics like real cocoa, smooth peanut butter, and good chocolate makes a world of difference!
- All-purpose flour: Gives the cake its tender yet sturdy structure so the layers hold up beautifully.
- Granulated sugar: Sweetens the batter just right and adds a soft, moist crumb.
- Unsweetened dark cocoa powder: Be sure to use a good, dark variety for a deep, decadent chocolate character.
- Baking powder & baking soda: These leaveners guarantee the cake rises perfectly and stays light.
- Salt: Balances sweetness and amps up all the other flavors—don’t skip it!
- Large eggs: Room temperature eggs blend in easily and help with structure and richness.
- Whole milk: Adds extra tenderness and moisture to every bite.
- Vegetable oil: Keeps the cake ultra-moist, even after chilling.
- Vanilla extract: Rounds out the flavors with a fragrant, classic undertone.
- Boiling water: Unlocks the chocolate’s full depth and gives the batter a silky texture.
- Creamy peanut butter: The star of the frosting, infusing every bite with pure nutty goodness.
- Unsalted butter (softened): Whips smoothly with peanut butter for that perfectly fluffy frosting.
- Powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
- Heavy cream: Used both in the frosting and ganache for that rich, velvety mouthfeel.
- Dark chocolate chips: Essential for a smooth, shiny ganache that finishes the cake with flair.
How to Make Dark Chocolate Peanut Butter Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) so it’s fully heated by the time your batter is ready. Grease two 9-inch round cake pans and line their bottoms with parchment paper—this small step will ensure your layers release cleanly every time and keeps the presentation picture-perfect.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt. Take a moment to get rid of any lumps and make sure all your leavening is evenly distributed for a reliably light cake.
Step 3: Add Wet Ingredients and Mix
To the dry ingredients, add eggs, milk, vegetable oil, and vanilla extract. Using an electric mixer or sturdy whisk, beat everything together until you have a smooth, slightly thick batter—don’t overmix, just blend until incorporated.
Step 4: Stir in the Boiling Water
Now comes the magic! Slowly drizzle in the boiling water, mixing on low. The batter will become thin—this is exactly what you want for that ultra-moist texture that makes Dark Chocolate Peanut Butter Cake so irresistible.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans and place them in the oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then gently turn them out onto wire racks and cool completely.
Step 6: Make the Peanut Butter Frosting
While your cakes cool, whip together the creamy peanut butter and softened butter until light and smooth. Beat in each scoop of powdered sugar along with a pinch of salt. For the fluffiest texture, add heavy cream one tablespoon at a time, beating until the frosting turns pale and airy.
Step 7: Prepare the Dark Chocolate Ganache
For that glorious finishing touch, heat half a cup of heavy cream until just simmering, then pour over your dark chocolate chips. Let them sit for a minute or two then gently stir until you have a smooth, glossy ganache ready to pour.
Step 8: Assemble and Decorate
Set one cooled cake layer on your favorite plate and spread generously with peanut butter frosting. Top with the second layer, then frost the top and sides. Pour the shiny ganache over the whole cake, letting some drip artfully down the sides. For best results, chill the finished cake for 30 minutes before slicing—this lets the ganache set into a showstopping finish.
How to Serve Dark Chocolate Peanut Butter Cake
Garnishes
Finish your Dark Chocolate Peanut Butter Cake with a flourish! For a little extra crunch and wow factor, sprinkle a handful of chopped roasted peanuts or mini chocolate chips on the top just before serving. If you’re feeling extra fancy, a dusting of cocoa powder or a curl of dark chocolate makes it look absolutely bakery-worthy.
Side Dishes
This cake is rich enough to stand alone, but it pairs beautifully with cool, contrasting flavors. A scoop of vanilla ice cream, a drizzle of salted caramel, or even a pile of fresh raspberries adds a wonderful twist and keeps the dessert from feeling too heavy.
Creative Ways to Present
Need to impress? Slice the cake into slim wedges and stack on a cake stand, or cut into cubes and serve as part of a dessert platter at your next party. You can even bake the batter in cupcake tins for adorable individual treats—just don’t forget an extra drizzle of ganache on top!
Make Ahead and Storage
Storing Leftovers
Store any leftover Dark Chocolate Peanut Butter Cake tightly covered in the refrigerator. The frosting and ganache stay silky and fresh for up to four days, making it easy to sneak a slice whenever you need a sweet pick-me-up.
Freezing
To freeze, wrap individual slices or the entire (cooled and set) cake snugly in plastic wrap, then in foil. It will keep well for up to two months—let thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
If you like your cake slightly warm, pop a slice in the microwave for 10–15 seconds. This softens the ganache and brings out the peanut butter perfume, making each bite taste like it was just baked.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it contains xanthan gum or another binder for best texture.
What type Dessert
For luscious, smooth frosting, stick with creamy peanut butter (not the natural, oily kind). It whips up beautifully and spreads without separating.
Can I use milk chocolate instead of dark chocolate chips for the ganache?
You can, but the cake will be noticeably sweeter. Dark chocolate balances the sweet peanut butter frosting and keeps the cake from feeling too rich. If you love milk chocolate, try a blend of both!
How do I ensure the cakes don’t stick to the pans?
Always grease the pans well and line the bottoms with parchment paper. Let the cakes cool for 10 minutes before turning out for the cleanest release.
Is it okay to make the Dark Chocolate Peanut Butter Cake a day ahead?
Yes! In fact, the flavors deepen overnight. Just store the finished, covered cake in the fridge and let it come to room temperature before serving for the best taste and texture.
Final Thoughts
If you’re looking to win hearts or simply indulge your own chocolate peanut butter cravings, this Dark Chocolate Peanut Butter Cake is the answer. Each bite is a celebration! Gather your ingredients, give it a try, and watch everyone swoon over this crowd-pleasing favorite.
Print
Dark Chocolate Peanut Butter Cake Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Dark Chocolate Peanut Butter Cake. Layers of moist chocolate cake sandwich a luscious peanut butter frosting, all draped in a silky dark chocolate ganache.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Dark Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
- Add Wet Ingredients: Incorporate eggs, milk, oil, and vanilla into the dry mixture.
- Add Boiling Water: Slowly mix in boiling water until smooth batter forms.
- Bake: Divide batter into pans and bake for 30-35 minutes.
- Prepare Frosting: Beat peanut butter, butter, sugar, and salt until creamy. Add cream gradually until fluffy.
- Make Ganache: Melt chocolate with hot cream, then stir until smooth.
- Assemble Cake: Layer cakes with frosting, then cover with ganache. Chill before serving.
Notes
- Enhance texture by adding chopped peanuts or chocolate chips between layers.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg
