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Tasty Chocolate Fudge Peanut Butter Cake. image

Chocolate Fudge Peanut Butter Cake.

This Chocolate Fudge Peanut Butter Cake is a heavenly treat! Rich chocolate layers meet creamy peanut butter frosting for pure indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup whole milk
  • 0.5 cup sour cream
  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips
  • 5 ounces chopped milk chocolate
  • 1/3 cup heavy cream
  • 0.25 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered sugar
For Topping:
  • Chocolate sprinkles for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking pans
  • Spatula
  • Cooling rack

Method
 

Chocolate Fudge Peanut Butter Cake in Steps
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
  2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Step 3: In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Step 5: In a separate bowl, mix the whole milk and sour cream until smooth.
  6. Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Stir in the milk chocolate chips until evenly distributed.
  7. Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Step 8: In a medium bowl, combine the creamy peanut butter, coconut oil, and powdered sugar. Mix until smooth and creamy.
  9. Step 9: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped milk chocolate and vanilla extract. Stir until smooth.
  10. Step 10: Place one cake layer on a serving plate. Spread a generous layer of peanut butter frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining peanut butter frosting.
  11. Step 11: Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides. Finish with chocolate sprinkles for an extra touch of fun.

Notes

  • Ensure your butter is at room temperature for easy mixing.
  • Don’t overmix the batter to prevent a dense cake.
  • Feel free to add more chocolate chips for extra indulgence.