Chocolate Peanut Butter Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Chocolate Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">80g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the Peanut Butter Frosting:</li><li class="ingredients-single-item">250g smooth peanut butter</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Chocolate Ganache:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">For Decoration (optional):</li><li class="ingredients-single-item">50g chopped roasted peanuts</li><li class="ingredients-single-item">30g mini chocolate chips</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Cake board or serving plate</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. For extra insurance against sticking, dust the sides lightly with cocoa powder rather than flour to avoid white residue on your chocolate cake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. This thorough mixing ensures your leavening agents are evenly distributed throughout the batter for an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with a whisk until smooth and fully incorporated. The acidity in buttermilk will react with the baking soda, helping your cake rise and creating a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, which can develop gluten and lead to a tough cake. Scrape down the sides of the bowl to ensure everything is incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly pour in the hot coffee (or hot water) and mix on low speed until combined. The batter will be quite thin - this is normal! The hot liquid blooms the cocoa powder, intensifying the chocolate flavor and creating a beautifully moist texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the three prepared pans. To ensure equal layers, use a digital kitchen scale if available. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The cakes should spring back slightly when gently pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely. Placing the cakes in the freezer for 20-30 minutes (not long enough to freeze) before frosting will make them easier to handle and reduce crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the peanut butter frosting, beat the peanut butter and softened butter in the bowl of a stand mixer fitted with the paddle attachment for 2-3 minutes until smooth and creamy. The extended beating time creates an airy, silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the powdered sugar one cup at a time, mixing on low speed until incorporated after each addition to avoid a sugar cloud. Beat in the heavy cream, vanilla, and salt, then increase speed to medium-high and whip for 3-4 minutes until fluffy and light in color. The frosting should hold soft peaks but remain smooth and spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble the cake, place one cake layer on your serving plate or cake board. Spread about 1/4 of the peanut butter frosting evenly over the top, leaving a small margin around the edge (as the weight of the next layer will push it outward). Repeat with the second layer and another 1/4 of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the final cake layer on top, then apply a thin crumb coat of frosting around the entire cake. Refrigerate for 20 minutes to set this layer. This crucial step seals in the crumbs, ensuring your final frosting layer will be smooth and pristine.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Use the remaining frosting to cover the cake completely, creating a smooth finish with an offset spatula. Return the cake to the refrigerator while you prepare the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the chocolate ganache, place the chopped chocolate in a heat-resistant bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges (do not let it boil). Pour the hot cream over the chocolate and let it sit for 1-2 minutes before gently stirring until smooth and glossy. The ganache should be thick enough to coat the back of a spoon but fluid enough to create drips.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the ganache to cool slightly until it reaches pouring consistency but isn't hot enough to melt your frosting (about 32-35°C or slightly warm to the touch). Starting at the center of the chilled cake, pour enough ganache to cover the top, then use an offset spatula to gently push it toward the edges, creating decorative drips down the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>If desired, sprinkle the chopped peanuts and mini chocolate chips around the top edge of the cake while the ganache is still tacky. Return the cake to the refrigerator for at least 30 minutes to set the ganache completely.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving to allow it to come to room temperature. This cake keeps beautifully for 3-4 days stored in an airtight container in the refrigerator.</li></ol>