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Peanut Butter Chocolate Layer Cake

Three chocolate cake layers filled with peanut butter frosting and chopped peanut butter cups, topped with chocolate ganache.
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Prep Time 45 minutes
Cook Time 25 minutes
Cooling and setting 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

For the cake layers

  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup hot water

For the frosting

  • 2 cups unsalted butter, room temperature
  • 1 1/4 cups peanut butter
  • 9 cups powdered sugar
  • 6-7 tbsp water or milk Adjust for desired consistency.

For the decoration

  • 6 peanut butter cups, chopped
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 4 peanut butter cups, cut in half
  • Crumble peanut butter cups

Instructions
 

  • Heat oven to 350°F. Grease three 8-inch round pans and line their bases with parchment.
  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt. Mix in milk, oil, vanilla, and eggs; incorporate hot water slowly until the batter is uniform.
  • Share batter equally among pans and bake 22–25 minutes, until centers are set and a tester has no wet batter. Stand in pans about 10 minutes, unmold, and cool fully on racks.
  • Beat butter with peanut butter, then add powdered sugar in stages and 6–7 tablespoons water or milk as needed for a spreadable frosting.
  • Stack the cooled layers with frosting and the 6 chopped candy cups, divided between the two filling seams. Apply a thin crumb coat and chill about 20 minutes; use remaining frosting to cover and pipe as desired.
  • Heat cream until steaming and pour over chopped semisweet chocolate. Wait a minute, stir smooth, and cool until fluid but not hot. Add drips and a top coating, then decorate with the 4 halved candy cups and optional crumbs.

Notes

Three 8-inch pans are required for the listed 22–25 minute bake. Budget at least 90 minutes for layer cooling and a short crumb-coat chill, extending it if the centers remain warm. Chopped candies fill the two seams; halved candies decorate the top.
Keyword peanut butter chocolate cake