Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake is the ultimate indulgence for chocolate and peanut butter lovers. It combines moist layers of rich chocolate cake with creamy peanut butter frosting, topped with decadent chocolate and peanut butter drips. Each bite is a balance of the deep, bittersweet chocolate and the savory, creamy goodness of peanut butter, creating a flavor explosion. The cake is topped with peanut butter cups for an extra layer of indulgence, making it perfect for birthdays, celebrations, or any time you crave a bold dessert.

---

Ingredients:

For the Chocolate Cake:

• 2 ½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 ¾ cups white granulated sugar
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ¾ cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 cup hot water, steaming

For the Peanut Butter Frosting:

• 2 ½ cups unsalted butter, room temperature
• 1 ½ cups creamy peanut butter
• 5 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt

For the Chocolate Drip:

• 1 cup semi-sweet chocolate chips
• ¾ cup heavy cream

For the Peanut Butter Drip:

• ¾ cup peanut butter, melted

Optional Decoration:

• Peanut butter cups, chopped or whole

---

Instructions:

For the Chocolate Cake:

1. Preheat the oven to 350°F. Grease and line the bottoms of three 8-inch cake pans with parchment paper, then spray them again with nonstick spray.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk the oil, vanilla, eggs, and buttermilk until well combined. Slowly pour in the steaming hot water, whisking continuously.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. The batter will be thin.
5. Divide the batter evenly between the three prepared cake pans.
6. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Peanut Butter Frosting:

1. In a large bowl, beat the butter and peanut butter on high speed using a mixer for 3 minutes until light and fluffy.
2. Gradually add the sifted powdered sugar, mixing on low speed until combined.
3. Add the vanilla extract and salt, and beat the frosting on high speed until smooth and creamy.

For the Chocolate Drip:

1. Heat the heavy cream in a saucepan until steaming (but not boiling).
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. If any chunks remain, microwave in 10-second intervals until fully melted. Let the chocolate drip cool slightly before using.

For the Peanut Butter Drip:

1. Melt the peanut butter in a microwave-safe bowl, heating in 20-second intervals until smooth.

---

Assembly:

1. Trim the domes off the tops of the cake layers using a serrated knife to create even layers.
2. Place the first cake layer on a cake stand or serving plate. Spread 1 cup of peanut butter frosting evenly over the top. Repeat with the second cake layer.
3. Add the third layer, placing it bottom side up for a flat surface. Lightly frost the entire cake with a thin coat of frosting (crumb coat) and freeze for 10 minutes to set.
4. Apply the remaining frosting evenly over the cake, smoothing it out with an offset spatula.
5. Chocolate Drip: Use a piping bag or spoon to carefully drip the cooled chocolate ganache over the edges of the cake. Top the cake with the remaining ganache and freeze for 10 minutes to set.
6. Peanut Butter Drip: Pour the melted peanut butter over the top of the cake, using an offset spatula to gently spread it to the edges, allowing it to drip down the sides. Freeze again for 10 minutes to set.
7. Optionally, decorate the top of the cake with peanut butter cups for an extra touch of indulgence.

---

Description and Tips:

This Chocolate Peanut Butter Cake is rich, dense, and wonderfully moist, thanks to the combination of buttermilk, oil, and hot water in the batter. The peanut butter frosting is smooth, with a creamy texture that complements the chocolate perfectly. The chocolate drip adds a professional, bakery-style touch, while the peanut butter drip brings an extra layer of flavor and visual appeal.

Tips:

• Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature for the smoothest batter and frosting.
• Crumb Coat: Always apply a crumb coat before frosting the entire cake. This seals in any loose crumbs and provides a smooth surface for the final layer.
• Drip Consistency: The key to a perfect drip is temperature. Make sure both the chocolate and peanut butter drips are slightly cooled but still fluid. Too warm, and they’ll slide off the cake; too cool, and they won’t drip properly.

This cake is a showstopper with its beautiful layers, rich chocolate flavor, and creamy peanut butter frosting!