Indulge in this decadent cake with layers of rich chocolate cake, creamy peanut butter frosting, and luscious chocolate ganache. It’s perfect for peanut butter cup lovers!
Ingredients:
For the Cake:
- 2½ cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs, at room temperature
- 1½ cups buttermilk, at room temperature
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Peanut Butter Frosting:
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter, at room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup heavy cream
For the Chocolate Ganache:
- 8 ounces semisweet chocolate, finely chopped
- ¾ cup heavy cream
For Garnish:
- 30 miniature peanut butter cups, coarsely chopped, divided
Directions:
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Mix the dry ingredients for the cake in a bowl. In a separate bowl, whisk the wet ingredients and combine with the dry mix.
- Divide the batter into the cake pans and bake for 20 minutes.
- Cool the cakes, then prepare the peanut butter frosting by mixing all the ingredients until creamy.
- Assemble the cake by layering cake, frosting, and chopped peanut butter cups.
- Refrigerate the cake to set the frosting.
- Make the chocolate ganache by melting chocolate with warm cream and pour it over the cake.
- Garnish with remaining chopped peanut butter cups and refrigerate again before serving.
Enjoy your Peanut Butter Cup Overload Cake!