Description
This delightful Chocolate Peanut Butter Cake features a moist and rich chocolate Nutella cake base, topped with a silky Nutella ganache and creamy peanut butter buttercream frosting. Perfectly balanced in flavors, this single-layer cake is easy to make and yields an indulgent treat perfect for any celebration or chocolate lover’s craving.
Ingredients
Chocolate Cake
- 1 ¼ cups all purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup canola oil or vegetable oil
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup Nutella, melted and cooled slightly
- 2 large eggs, room temperature
- 1 ¾ teaspoons vanilla extract
- ⅔ cup sour cream or plain yogurt
- ¼ cup whole milk or 2%, room temperature
- ¼ cup boiling water
Nutella Ganache
- 1 cup Nutella
- ½ cup heavy cream
- ½ tablespoon unsalted butter, softened (optional)
Peanut Butter Buttercream
- ½ cup unsalted butter, room temperature
- ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar, sifted (plus 2-3 tablespoons more if needed to thicken)
- 1 tablespoon heavy cream (optional)
- 1 pinch salt
Instructions
- Prepare Pan and Preheat: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides generously with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened natural cocoa powder, baking powder, baking soda, salt, and optional espresso powder. Whisk to combine and set aside to keep dry ingredients evenly blended.
- Mix Wet Ingredients: In a medium mixing bowl, whisk the eggs until lightly frothy. Add the canola or vegetable oil and whisk until combined. Gradually whisk in the granulated sugar and light brown sugar, making sure to break apart any lumps of brown sugar. Add vanilla extract, milk, and sour cream, whisking the mixture until it is smooth and unified. Lastly, stir in the melted and slightly cooled Nutella until fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently fold the batter until just combined; avoid overmixing to keep the cake light and fluffy. The batter will be thick at this stage.
- Add Boiling Water: Pour the boiling water into the batter and stir gently until smooth and uniformly mixed. This step helps to make the cake moist.
- Bake Cake: Transfer the batter into the prepared pan and bake in the preheated oven for 36-40 minutes. Check doneness by inserting a toothpick into the center— it should come out with just a few moist crumbs, not wet batter. The cake surface should spring back when pressed lightly.
- Cool Cake: Remove the cake from the oven and place the pan on a wire rack. Let it cool in the pan for 15 minutes before removing the springform ring. Then cool the cake completely on the pan base before proceeding with the toppings.
- Make Nutella Ganache: In a medium heatproof bowl, place Nutella and softened butter (if using). Heat heavy cream in a small saucepan over low heat until just boiling with small bubbles around the edges. Pour the hot cream over Nutella and butter, do not stir immediately; allow to stand for 5 minutes. Then stir gently until smooth, glossy, and fully combined. Let ganache cool for 10-15 minutes until slightly thick but still pourable.
- Prepare Peanut Butter Buttercream: In a mixing bowl, beat together the room temperature butter and creamy peanut butter on medium speed for 1-2 minutes until fluffy and smooth. Scrape down the sides. Add vanilla extract and salt and continue beating until combined. With mixer on low speed, gradually add sifted powdered sugar and beat for 1-2 minutes, adding 2-3 tablespoons more sugar if needed to reach desired thickness. Optionally add heavy cream and beat on medium speed until light, fluffy, and spreadable.
- Assemble Cake: Pour the slightly cooled Nutella ganache over the cooled cake center. Use an offset spatula to gently spread the ganache over the top; push some toward the edges to let it drip slightly for a rustic appearance. Allow ganache to set for 15-20 minutes at room temperature or in the fridge.
- Add Frosting: Dollop the peanut butter buttercream on top of the set ganache. Spread it evenly with an offset spatula. Use a clean, long sharp knife to slice the cake, wiping the blade between each slice for neat portions.
Notes
- Use natural unsweetened cocoa powder such as Hershey's for best chocolate flavor.
- Espresso powder is optional; it intensifies the chocolate depth without adding a coffee taste.
- Use regular creamy peanut butter brands like Jif, Skippy, or Kraft. Natural peanut butter is not recommended for frosting as it affects texture.
- Stop mixing once wet and dry ingredients are combined; overmixing causes dense cake and possible sinking.
- For ganache, heat cream until small bubbles appear around edges (approximately 200-210°F). Let it cool down 10-15 minutes before spreading on cake.
- You can substitute a regular 9-inch round cake pan for the springform pan if preferred.
- Add toppings like chopped or whole hazelnuts or peanuts for crunch and flavor harmony, or chocolate shavings, sprinkles, mini chocolate chips, or Reese's cups for decoration.
- Store covered in the refrigerator for up to 4 days. Bring to room temperature 20-30 minutes before serving for best flavor and texture.
- Make-ahead option: Bake the cake up to 2 days in advance, wrapped well at room temperature. Add ganache and buttercream on the day of serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
