Description
A rich, indulgent homemade layer cake featuring moist chocolate cake layers, a creamy salty peanut butter filling, and a glossy semi-sweet chocolate ganache. Inspired by Reese’s Peanut Butter Cups, this dessert is moist, balanced, and perfect for entertaining.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 cup (100g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 cup (240ml) hot water or hot coffee
- 1 cup (250g) creamy peanut butter
- 1/2 cup (115g) butter, softened
- 2 cups (240g) powdered sugar, sifted
- 2–3 tablespoons milk
- 1 cup (240ml) heavy cream
- 2 cups (340g) semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust with cocoa powder.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a stand mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Beat in eggs one at a time, then add vanilla extract. Scrape down the bowl.
- Mix on low, adding dry ingredients in three additions alternating with buttermilk in two additions. Start and end with dry ingredients. Mix just until combined.
- Slowly pour in hot water or coffee while mixing on low. Batter will be thin. Divide evenly between prepared pans.
- Bake for 30-35 minutes until a toothpick inserted comes out clean. Rotate pans halfway through. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, beat 1/2 cup softened butter and peanut butter until smooth. Add sifted powdered sugar and mix on low. Add milk gradually until spreadable consistency is reached.
- Place one cake layer on a stand. Spread peanut butter filling evenly over the top, leaving a border. Top with second cake layer.
- Heat heavy cream in a saucepan until it just begins to simmer. Pour over chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir in 2 tablespoons butter until smooth and glossy.
- Let ganache cool for 10-15 minutes until slightly thickened but still pourable. Pour over the cake, allowing it to drip down the sides.
- Refrigerate for at least 1 hour to set before slicing with a sharp knife.
Notes
Ensure all ingredients like butter and eggs are at room temperature for proper emulsification. Do not overmix the batter to avoid a dense cake. The peanut butter filling should be thick enough to hold a shape but soft enough to spread. Ganache temperature is critical; if too hot it melts the cake, if too cold it clumps. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45
- Sodium: 320
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 65
- Fiber: 3
- Protein: 8
Keywords: chocolate cake, peanut butter cake, layer cake, ganache, homemade candy, dessert recipe, chocolate peanut butter