This super moist dark chocolate peanut butter cake marries the flavors of rich dark chocolate and sweet creamy peanut butter—a match made in heaven if ever there was one. Fill and coat the cake with peanut butter frosting, then cover the whole dessert with semi-sweet chocolate ganache, pipe more peanut butter frosting on top…and get ready to swoon, because this is love at first bite.
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled) 3/4 cup (62g) unsweetened natural cocoa powder* (see note) 1 and 3/4 cups (350g) granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder (optional)* 1/2 cup (120ml) canola or vegetable oil 2 large eggs, at room temperature 3/4 cup (180g) full-fat sour cream, at room temperature 1/2 cup (120ml) buttermilk, at room temperature* 2 teaspoons pure vanilla extract 1/2 cup (120ml) hot water or black coffee* 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
Peanut Butter Frosting 3/4 cup (170g, or 1 1/2 sticks) unsalted butter, softened to room temperature 1 and 3/4 cup (440g) creamy peanut butter* 1 and 3/4 cup (210g) confectioners’ sugar 1 teaspoon pure vanilla extract pinch of salt 3 Tablespoons (45ml) heavy cream or heavy whipping cream, at room temperature
Chocolate Ganache 8 ounces (226g) quality semi-sweet chocolate, finely chopped* 1 cup (240ml) heavy cream or heavy whipping cream optional garnish: chopped or mini peanut butter cups