“Birthdays are nature’s way of telling us to eat more cake” – AnonymousThe combination of peanut butter and chocolate is definitely my favorite blend of ingredients. Okay, that’s an understatement…I’ve been wanting to make this cake for awhile now. The chocolate cake is so moist, the peanut butter frosting is light and fluffy, and the dark chocolate peanut butter ganache is smooth and creamy. And to top it all off: peanut butter cups – what could be better? If you’re a fan of chocolate and peanut butter you will absolutely love this cake! It’s perfect for any celebration, which is why I made it for my birthday… At this stage the cake looks like a giant whoopie pie! My mom-mom also bought me a cookies & cream cake! One Bowl Chocolate Cake
- 1 cup white sugar
- 1 & ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 & ½ teaspoons baking powder
- 1 & ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1 stick butter
- 2 cups confectioners sugar
- 2-3 tbsp milk
- 8 ounces dark chocolate (at least 70% cacao), chopped
- 3 tablespoons creamy peanut butter
- 2 tablespoons light corn syrup
- 1/2 cup half and half
- Peanut butter cups
Directions (for the cake):
- Preheat oven to 350 degrees F.
- Grease & flour two nine-inch round pans. I also used wax paper to line the pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil & vanilla. Mix for two minutes on medium speed of mixer, making sure all the ingredients are blended together. Slowly stir in the boiling water last. The batter will be very thin – don’t worry! Pour the batter evenly into the prepared pans.
- Bake 30-35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in pans for 10 minutes, then remove to a wire rack to cool completely.
**Note: I made the cake the night before so I could decorate it in the morning. If you’re doing this I recommend wrapping the cakes in plastic wrap and putting them in the refrigerator overnight.
Assembling the cake:
- If your cake layers were in the refrigerator, unwrap and transfer one layer to a plate (I actually used the bottom of a springform pan and it worked out perfectly, then I put my first layer on a cake spinner to decorate). Cut off the rounded top of the cake to create a flat surface (repeat with second layer as well).
- Begin preparing the peanut butter frosting: In a large bowl, beat peanut butter & butter until light and fluffy. Slowly beat in ½ of confectioners sugar. Mix in one tablespoon of milk. Add remaining confectioners sugar and if necessary add more milk until the frosting reaches a good spreading consistency.
- Start spreading peanut butter icing onto first layer of cake, then top with the second layer and fill in any space between layers with frosting. At this point the cake will look like a giant whoopie pie (pictured above). Continue to spread peanut butter icing over both layers of the cake.
- Put the frosted cake in the refrigerator to let the frosting set.
- While cake is in the refrigerator start to prepare the ganache: in the top of a double boiler set over simmering water add the chocolate, peanut butter and corn syrup. Stir to combine and continue whisking together until the chocolate is melted and the mixture is smooth. Next - remove the chocolate mixture from heat and whisk in the half-and-half until fully incorporated. Set aside.
- Take the cake out of the refrigerator and pour the ganache over the cake. Spread ganache evenly until cake is fully covered.
- Transfer cake back into the refrigerator to let the ganache set, then decorate with peanut butter cups any way you wish!