Peanut Butter Chocolate Dream Cake

A show-stopping layer cake featuring moist chocolate cake, rich peanut butter frosting and filling, a decadent chocolate ganache drip, and homemade peanut butter balls (buckeyes). The ultimate treat for those who adore the classic combination of chocolate and peanut butter!

• Author: Carrie Sellman
• Yield: One 8″ Round Cake (3 layers)
• Category: Dessert, Celebration Cake

Ingredients

For the Peanut Butter Balls (makes about 24)

• 3/4 cup creamy peanut butter
• 1/3 cup unsalted butter, softened to room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 pound (about 1.75 cups) powdered sugar
• 6 ounces good quality chocolate chips (for dipping)

For the Moist Chocolate Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (natural or Dutch-processed)
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 teaspoon espresso powder (optional, enhances chocolate flavor)
• 1 cup boiling water

For the Creamy Peanut Butter Frosting:

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cup creamy peanut butter
• 1 1/2 teaspoon pure vanilla extract
• 1 1/2 pounds (about 5.5-6 cups) powdered sugar, sifted
• 9 tablespoons whole milk
• 1/3 teaspoon fine sea salt

For the Luscious Chocolate Ganache:

• 6 ounces good quality chocolate chips or finely chopped chocolate
• 3/4 cup heavy cream
• 1 1/2 teaspoon light corn syrup (for shine and stability)

Instructions

Make the Peanut Butter Balls:

1. In a large mixing bowl, using an electric mixer, cream together the peanut butter and softened butter until the mixture is smooth and well combined.
2. Stir in the vanilla extract, then gradually add the powdered sugar, mixing until a cohesive dough forms. It should be firm enough to roll.
3. Roll the peanut butter mixture into small, uniform round balls (about 1 inch in diameter) and place them onto a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes, or until thoroughly chilled and firm.
4. Melt the chocolate chips either in a double boiler over low heat, stirring gently until smooth, or in the microwave in 30-second intervals, stirring thoroughly after each interval until completely melted and glossy.
5. Using a toothpick or a small skewer, dip each chilled peanut butter ball into the melted chocolate, coating it evenly. Allow any excess chocolate to drip off. Place the chocolate-coated balls back onto the parchment paper-lined tray.
6. Return the tray to the refrigerator and chill until the chocolate coating is completely set, which typically takes about 15-20 minutes.
7. Store the finished peanut butter balls in an airtight container in the refrigerator until you are ready to assemble the cake or enjoy them as a separate treat.

Make the Moist Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by buttering and lightly flouring them, or by lining the bottoms with parchment paper. Start a kettle of water to boil for the cake batter.
2. In a large mixing bowl, whisk together all the dry ingredients: sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Ensure there are no lumps.
3. Add the wet ingredients to the dry mixture: eggs, milk, vegetable oil, vanilla extract, and espresso powder (if using). Mix on medium speed with an electric mixer for two minutes until the batter is smooth and well combined, scraping down the sides of the bowl as needed.
4. Carefully pour in the freshly boiled water into the batter. Mix on low speed just until combined and smooth. The batter will be thin, which is normal for this type of moist chocolate cake.
5. Divide the batter evenly among the three prepared cake pans. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean or with moist crumbs attached.
6. Allow the cakes to cool in their pans on a wire rack for 10 minutes before gently inverting them onto the wire rack to cool completely. It is crucial for the cakes to be entirely cool before assembling to prevent the frosting from melting. If not assembling immediately, wrap the cooled layers tightly in plastic wrap and refrigerate overnight or freeze for longer storage.

Make the Creamy Peanut Butter Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until the mixture is light, fluffy, and well combined, scraping down the bowl as needed.
2. Add the vanilla extract and salt to the mixture and beat again for about 30 seconds.
3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated before increasing speed. This prevents a sugar cloud.
4. Pour in the milk slowly, one tablespoon at a time, continuing to beat on medium-high speed until the frosting becomes incredibly fluffy, smooth, and spreadable. Adjust milk quantity slightly if needed to reach desired consistency.

Make the Luscious Chocolate Ganache:

1. Place the chocolate chips or finely chopped chocolate into a heatproof medium bowl and set aside.
2. In a small saucepan, heat the heavy cream over medium-high heat until it just begins to simmer around the edges, but do not let it boil vigorously.
3. Immediately remove the hot cream from the heat and pour it directly over the chocolate chips. Let it sit undisturbed for about 5 minutes to allow the chocolate to melt.
4. After 5 minutes, gently stir the mixture with a wooden spoon or whisk, starting from the center and working outwards, until the chocolate is completely melted and the ganache is smooth, glossy, and uniform.
5. Stir in the light corn syrup until fully incorporated. This adds a beautiful sheen and helps stabilize the ganache for the perfect drip effect. Allow the ganache to cool slightly to a pourable but not too thin consistency before using (it should be warm but not hot).

Assemble the Cake:

1. Before assembly, reserve about one cup of the peanut butter frosting in a piping bag fitted with a large star tip. This will be used for decoration.
2. Place the first cooled cake layer onto your desired serving plate or cake stand. Spread approximately one cup of the peanut butter frosting evenly over the top.
3. Carefully place the second cake layer on top and repeat with another cup of frosting. Add the final cake layer.
4. Apply a thin “crumb coat” of peanut butter frosting all over the cake – top and sides – to trap any loose crumbs. Refrigerate the cake for about 15-20 minutes, or until the crumb coat is firm.
5. Once the crumb coat is set, frost the entire cake generously with the remaining peanut butter frosting, aiming for a smooth finish. Refrigerate again for another 20 minutes to firm up the frosting.
6. Remove the chilled cake from the refrigerator. Slowly drizzle the slightly cooled chocolate ganache over the top, letting it naturally cascade and drip beautifully down the sides of the cake. Use an offset spatula to gently smooth the top if desired, creating an even layer of ganache. Refrigerate for another 20 minutes to allow the ganache to set.
7. Using your reserved piping bag of peanut butter frosting, pipe 8 small, decorative swirls evenly spaced around the top edge of the cake.
8. Finally, delicately place one homemade peanut butter ball on top of each frosting swirl. Your magnificent Chocolate Peanut Butter Cake is now ready to impress!

Notes

• Store the finished cake in an airtight container in the refrigerator. For best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving.
• The cake layers can be baked and frozen for up to one month. Wrap them tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before frosting.
• The peanut butter balls can be made several days in advance and stored in the refrigerator.
• Ensure all dairy ingredients (butter, milk, eggs) are at room temperature for the best emulsion and smoothest frosting.