This Peanut Butter Truffle Chocolate Cake recipe will be your new peanut butter and chocolate passion. 🙂 With a layer of my favorite chocolate cake and a layer of peanut butter truffle, this cake will undoubtedly become your new favorite.
Ingredients:
For the Chocolate Cake:
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Peanut Butter Truffle Filling:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Chopped peanuts, for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water until the batter is well combined. The batter will be thin.
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the peanut butter truffle filling, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the peanut butter truffle filling evenly over the top.
Place the second cake layer on top and spread the remaining peanut butter truffle filling.
Top with the final cake layer.
To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Then, whisk until smooth and shiny.
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Garnish with chopped peanuts if desired.
Recipe Card
Peanut Butter Truffle Chocolate Cake
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Peanut Butter Truffle Filling:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Chopped peanuts for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined. The batter will be thin.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the peanut butter truffle filling, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the peanut butter truffle filling evenly over the top.
- Place the second cake layer on top and spread the remaining peanut butter truffle filling.
- Top with the final cake layer.
- To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Then, whisk until smooth and shiny.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Garnish with chopped peanuts if desired.