For the Peanut Butter Frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the Chocolate Ganache:
1/2 cup heavy cream
4 ounces semi-sweet chocolate, finely chopped
Instructions:
For the Chocolate Cake:
Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in boiling water until the batter is well combined. The batter will be thin.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to wire racks to cool completely.
For the Peanut Butter Frosting:
In a large mixing bowl, beat together peanut butter and softened butter until smooth.
Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Beat until light and fluffy.
For the Chocolate Ganache:
Place chopped chocolate in a heatproof bowl.
In a small saucepan, heat heavy cream over medium heat until it just begins to boil.
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
Whisk the chocolate and cream together until smooth and glossy.
Assembly:
Place one cake layer on a serving plate. Spread a layer of peanut butter frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
Indulge in the irresistible combination of chocolate and peanut butter with every decadent bite of this Chocolate Peanut Butter Cake! 🍫🥜
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