Chocolate Peanut Butter Cream Layer Cake

Chocolate Peanut Butter Cream Layer Cake

Ingredients:

• Chocolate Cake:

• 1¾ cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee or hot water

• Peanut Butter Cream Filling:

• 8 oz cream cheese, softened
• ¾ cup creamy peanut butter
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cold heavy whipping cream

• Chocolate Frosting:

• 1½ cups unsalted butter, softened
• ¾ cup unsweetened cocoa powder
• 4 cups powdered sugar
• ½ cup heavy cream, plus more if needed
• 2 tsp vanilla extract
• Pinch of salt

• Chocolate Ganache:

• 6 oz semi-sweet chocolate, finely chopped
• ½ cup heavy cream

Decorations:

½ cup roasted unsalted peanuts, roughly chopped

2 oz semi-sweet chocolate, shaved or curled

Extra chocolate frosting for piped swirls

Instructions:

                   Prepare the pans. Heat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Make the chocolate batter.

                   In a bowl Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla and mix until combined. Slowly stir in the hot coffee or water. The batter will be fairly thin.

                 Divide evenly between the pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes in the pans, then transfer to racks and cool completely.

For the peanut butter cream:

                   Beat cream cheese and peanut butter until completely smooth. Add powdered sugar and vanilla. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold it into the peanut butter mixture until thick and fluffy.

Make the frosting:

                  Beat butter until creamy. Add cocoa and powdered sugar gradually. Beat in vanilla, salt, and enough heavy cream to produce a smooth, spreadable chocolate frosting.

Assemble:

                  Place one chocolate cake layer on a serving plate. Spread the peanut butter cream generously over it, keeping the filling slightly away from the very edge. Place the second cake layer on top and press very gently.

                  Cover the top and sides with chocolate frosting. Keep subtle spatula marks rather than making the surface perfectly smooth.

Prepare the ganache:

                 Pour hot heavy cream over the chopped chocolate. Rest for 2 minutes, then stir until glossy. Cool until slightly thickened and spread it over the top, allowing a few restrained natural drips around the edge.

Decorate:

                    Pipe several chocolate frosting swirls around the top. Finish with roughly chopped roasted peanuts and irregular chocolate curls or shavings.

Chill and Serve:

                    Refrigerate for 1–2 hours before slicing so the peanut butter cream becomes stable and produces a clean, dramatic center.

Tips:

                  Use regular creamy peanut butter rather than very runny natural peanut butter for the most stable filling. The cake layers must also be completely cool before assembly.

For a clean cross-section:

                  Chill the finished cake first and cut from top to bottom with a warm sharp knife, wiping the blade between slices.

                  Results can vary slightly depending on peanut butter consistency and cocoa. The filling should remain creamy and fluffy rather than firm or rubbery.

         Slice, Serve and Enjoy 😋💕🙂