I don’t know if this cake looks messy — or fantastic — but I DO KNOW it’s delicious! What do you think? Does it matter as much to you what it looks like?
Chocolate and Peanut butter make for a sinfully delicious duo!
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter
- 3/4 cup cocoa powder not dutch processed
- 1 tsp baking powder
- 2 tsps baking soda
- 1 tsp kosher salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup coffee freshly brewed, strong
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup unsalted butter room temperature
- 1/3 cup peanut butter
- 2 egg whites room temperature
- 2 tsps vanilla extract
- 1/4 cup sour cream room temperature
- 1/4 cup whole milk room temperature
- OR about 1 cup peanut butter chips added to batter just after pouring onto pans so they can be distributed evenly.
- 4 cups confectioners sugar
- 1/2 cup unsalted butter room temperature
- 1/2 cup peanut butter
- 2-4 tbsp heavy cream
- 4 large egg whites room temperature
- 1 1/2 cups granulated sugar
- 1/3 cup water
- pinch salt
- 16 ounces unsalted butter room temperature cut into 1-inch pieces
- 1 tsp vanilla extract
- 1 cup dark chocolate
- 1 cup heavy cream or less if you want a firmer ganache and shorter drips
Preheat oven to 350F. Butter and flour four 6-inch cake pans. Add damp cake strips.
In a medium, sift the dry ingredients together and give them a good whisk.
Cream the butter and sugar, then mix in the rest of the wet ingredients.
Slowly add the wet ingredients to the dry, mixing until just combined.
Same steps for the peanut butter mixture. (mix dry, mix wet, combine)
Pour chocolate batter into the pans, add dollops of the peanut butter batter and give a swirl. You will have enough left over PB batter to make a few cupcakes for later. 🙂
Bake for about 30 min or until centers springs back when pressed.
Cream the butter and peanut butter together
Add sifted powdered sugar and mix
Add in cream as needed to reach desired consistency (this also depends on the brand/ type of peanut butter used)
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat. Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately. Run mixer until merengue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
I used an 869 tip to pipe the dollops on top by the way.
Melt chocolate and cream in a microwave at half power in 2-3 30 second bursts. Allow to sit for a few minutes then whisk until consistency is smooth.
Pipe the peanut butter buttercream in between each layer. Pipe a crumb coat. Smooth with an offset spatula and bench scraper. Chill for about 10 min.
Pipe on italian meringue buttercream. Smooth with an offset spatula and bench scraper.
Save some plain italian meringue. Add various amounts of chocolate to the remaining italian meringue.
Add chocolate italian meringues, white italian meringue and ganache to the sides of the cake. Smooth with a bench scraper.
Add ganache drip and smooth.
Pipe dollops of italian meringue to the edge of the cake.
This cake. I can’t. It’s not going to be left on the stand looking pretty for long… Also, why have I not made peanut butter frosting before?! I’m already planning some PBJ cupcakes… I loved the combination of super-rich chocolate cake, with swirls of peanut butter batter covered in peanut butter frosting then finished off with Italian buttercream, which is less sweet than the regular kind and didn’t overpower/ compete with the other flavors in the cake. The chocolate ganache was just right; in all honesty I’d put chocolate ganache on literally anything and be happy. Did I mention I made two versions of the cake? If you’re short on time you can add peanut butter chips to the cake batter instead doing the marbleization. Both versions taste great!