I’m powerless to resist the lure of any dessert combining peanut butter and chocolate. It’s simple, it’s classic, and in my opinion, it’s the best! π Under normal circumstances, I probably would have run into the kitchen and started work on this cake the minute I’d seen it. I didn’t though because I knew it would spell big trouble. I’d come across it in the week leading up to Shane’s marathon, and for that one week he really tries to eliminate all desserts from his diet. Not only would it have been pretty heartless to make this cake featuring one of his favorite flavor combos when he couldn’t actually have any, but, perhaps even more importantly, it would mean I’d be left to my own devices with the cake until I could find someone to share it with. And that would be an epically bad idea, assuming I still wanted to fit into any of my clothes this summer. This one would just have to wait.
Luckily, not for long. As soon as the race was over, this was one of the first things I got to work on. It was the perfect celebratory treat! Though there are three components to the cake, it’s really not a ton of work. The base is a fluffy chocolate cake that can be whipped up in about 10 minutes with just a bowl and a whisk. Once it’s baked, you slice it in half horizontally and fill it with a creamy peanut butter mixture. It’s a bit of an unusual filling in that it’s not a fluffy frosting – it’s more fudgy in texture. Still delicious, just different. (If you’d rather have a more traditional frosting on the inside, this peanut butter icing is my favorite and would be great here.) The topping is a simple ganache that sets on the cake to an almost fudge-like consistency as well. I couldn’t help but garnish the cake with chopped peanut butter cups, but salted peanuts would be a good option too. As you’ve probably gathered by now, this is a really decadent cake. Cut small slices, and grab a glass of milk on the side. You’re going to need it!
Fudge-Glazed Creamy Peanut Butter Chocolate Cake
adapted from King Arthur Flour
Cake
1 cup (7 oz) sugar
1 cup (4 1/4 oz) all-purpose flour
1 tablespoon (1/4 oz) cornstarch
1/3 cup (1 oz) Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons room temperature water
Filling
3/4 cup (7 oz) creamy peanut butter
2 cups (8 oz) confectioners’ sugar
1 teaspoon vanilla extract
1/3 cup heavy cream
Glaze
1 cup (6 oz) semisweet chocolate, finely chopped
6 tablespoons (3 oz) heavy cream
chopped peanut butter cups, for garnish (optional)
Preheat oven to 350 F. Spray an 8-inch cake pan (with at least 2-inch sides) with nonstick cooking spray with flour.
To make the cake: In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, baking soda and salt. Add the eggs, canola oil and vanilla and whisk to combine. The mixture will be very thick – just make it as uniform as you can. Add the water, a little at a time, whisking in between each addition. Continue until you’ve added all of the water – the batter should be smooth and fairly thin.
Transfer the batter to the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed with your fingertip. Transfer the pan to a wire rack and cool for 15 minutes, then turn the cake out onto the rack to cool completely.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, sugar and vanilla together until the mixture resembles coarse crumbs. Add the cream, beating until the filling is smooth – it will be somewhat thick, but still spreadable. You can add additional cream to adjust the consistency, if necessary.
To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat for 30 seconds on 50% power. Gently stir, then continue heating in 20-second intervals on 50% power, stirring in between each, until the chocolate is completely melted and the glaze is smooth. Set aside for 30-45 minutes, or until the mixture thickens enough to be spreadable.
To assemble: Use a long, thin knife to cut the cake in half horizontally to make two layers. Place the bottom, cut side up, on a serving plate. Spread with the peanut butter filling, then lay the second half of the cake on top, cut side down. Spread the glaze over the top and sides of the cake. Garnish with chopped peanut butter cups. (The cake will slice much more neatly if you dip the knife in hot water first. Wipe on a clean towel before cutting.)
!!! THIS is what I want to be my birthday cake. I’m going to have to strategically drop it into conversation with my loved ones asap.
Oh man, I’ve been wanting to make the Williams and Sonoma PB Chocolate cake…this looks almost like it! Perfect Tracey!
Sounds and looks lovely! My fav combo!
it looks very elegant!
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What a beautiful cake! It looks so moist, and that fudgy frosting…wow! I’d kill for a slice of this.
I’m powerless to resist the lure of any dessert combining peanut butter and chocolate < --- ME TOO!! It’s stunning and beautiful, Tracey! Seriously lovely!
omg dark chocolate and peanut butter in a cake!!! so good!! your cake looks so much better than what i’ve ever done π
Irresistible!
I do the same thing for my races! I behave myself the week of, and then I come home and bake a dessert I’ve really been wanting to make!
I have a race in 2 weeks…I wonder what I will bake! This goes to the top of the list!!
I would destroy that cake. I love chocolate/PB but paul doesn’t like peanut butter so I have to have an excuse to bake something like this or I would end up eating it all!
Powerless is a bit of an understatement. I want that PB filling so badly. Yum, Tracey, this is brilliant. And beautiful!
Mmmmm! The best flavor combo. Ever.
Mmmmm! The best flavor combo. Ever.
Mmmmm! The best flavor combo. Ever.
Oh my gosh – this looks incredible!!!
OMG this cake looks amazing, so dense, rich and moist, and PB and chocolate are just meant to be together!!
Looks like a perfect post race treat! I wish I had the will power to cut out treats the week before the race.
You said it! Peanut butter and chocolate are the best together. This cake sounds so awesome. I’m truly in love.
This looks like a KILLER cake. Yum!
Wow! This reminds me of the cake my friend made me for my birthday – which means I must have it!
i can’t get over how DARK the chocolate is! looks amazing!!
Wow! these looks so delicious!
two pieces please π
Rich and awesome!
That peanut butter layer in the center looks just fabulous! Yum!
Wow, this looks so rich and fudgy and dense. And that filling. Me oh my, I would go to town on that π
This is sooooo me! Must make this cake immediately!
What a moist and delicious cake! I love peanut butter and can’t wait to try this recipe! May have to bake it for mother’s day…
Wow looks wonderful. Love how thick the middle peanut butter layer is
OH MY WORD!
Love this cake!
Kind of speechless, amazing!
Oh my god, Tracey. This is everything I love about dessert!!
It looks Rich and perfect…Tracey!
-Mythreyi
Yum! Yum! Yum!
This has got to be the best looking cake I’ve ever seen! It’s 10:15 pm and I’m considering whipping it up. It looks ridiculous.
This looks like heaven!!!! Perfect flavor combination and fudgey icing! Perfection!
Made it! Thanks for sharing. . .it is a wonderful flavor combo. I replaced 1/2 of the pb with cream cheese to dial down the sweetness of the filling a little.
My son’s, daughter’s, and husband’s birthdays all fall within 2 weeks of one another, the latter usually falling on Mother’s Day weekend.
I made this cake to celebrate their birthdays as well as Mother’s Day.
It came out looking exactly like your picture and the taste lived up to its looks.
It was to die for. I made two very minor changes. My husband prefers dark chocolate so I used half bittersweet and half semisweet chocolate for the ganache glaze… and I added about 1/2 cup chopped salted peanuts to the filling.
Thanks for posting such a decadent yet easy recipe.
Oh, my…
Yes, I can see how this would be dangerous. Very dangerous. It looks delicious and the garnish on top is just the right touch.
That’s a really great congratulatory treat! I love both chocolate and peanut butter. I can’t wait to make this cake thanks!