This chocolate peanut butter drip cake is rich, decadent, indulgent, and sure to impress all of your guests! Sweet chocolate cake is layered with mouthwatering homemade peanut butter buttercream. With a combination as delicious as this, everyone will want to know the recipe!
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Instructions
Make the Cake
To get ready, preheat your oven to 350°F (175°C) and grease your cake pans.
In a large bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, salt, and the optional espresso powder. (Using a whisk helps to remove any lumps from the cocoa powder).
In the middle of the combined dry ingredients, make a well. Then, add your eggs, milk, oil, and vanilla to the center. Mix until well combined.
Next, pour in your boiling water and mix until the batter is smooth. Pour it into your prepared cake pans.
Bake the cake in the oven at 350°F (175°C) for 25-30 minutes for 8" rounds. You can check your cake by poking a toothpick into the middle of the layers and seeing if it is clean when removed.
Make the Peanut Butter Buttercream
Using your stand mixer or an electric hand mixer, cream the butter until it is smooth, light, and creamy.
Add in your creamy peanut butter and beat until thoroughly combined.
Turn your mixer onto low speed and gradually add in the confectioners' sugar. Make sure to stop and scrape down the bottom and sides of your mixing bowl.
Stir in the vanilla and pinch of salt.
Keeping your mixer on the low speed, drizzle in the milk and allow it to become thoroughly incorporated.
Increase your mixer to high speed and allow the buttercream to mix for 30 seconds.
Frost & Decorate
Make sure to let the cake cool completely before adding the frosting.
Place the semi-sweet chocolate chips in a bowl to make the ganache. Heat the cream to just below boiling (200°F/93°C) then pour over the chocolate. Allow the mixture to set for 3 minutes, then stir until smooth.
Pour the ganache over the top of the cake and allow it to drip down the sides. Top with candies and serve.
Notes
You can prepare this cake in a 9x13 baking pan, 3 6" rounds, 2 8" rounds, a 10" springform pan, or a 10" bundt pan. Make sure to adjust bake times accordingly.
Your cake needs to be completely cool before you begin frosting it (this will take a minimum of 2 hours). I like to pop the layers into the refrigerator before I add on the crumb coat.
If you want a rich chocolate flavor, make sure to include espresso powder or opt for a Dutch-processed cocoa powder.
To store: Store your chocolate peanut butter drip cake in a sealed container on the counter for a maximum of three days.
To freeze: Tightly wrap the layers of cake before you add the frosting and then freeze them for up to three months. When ready, let the layers thaw out overnight before frosting them.
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