This Chocolate Peanut Butter Drip Cake recipe brings together two classic flavors in a stunning dessert. You’ll create a moist chocolate cake, rich peanut butter frosting, and a glossy chocolate drip that will impress everyone. This is one of the most delightful chocolate cake recipes you can master.
Key Ingredients & Substitutions
- Cocoa Powder: Use unsweetened natural cocoa powder.
- Peanut Butter: Creamy, unsweetened peanut butter works best.
- Buttermilk: You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Heavy Cream: Essential for the chocolate ganache drip.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Peanut Butter Buttercream:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3-4 cups powdered sugar, sifted
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache Drip:
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 550 calories
- Tools: Two 8-inch round cake pans, stand mixer or hand mixer, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Lining the bottoms with parchment paper also helps prevent sticking for a perfect chocolate cake.
2. Mix Dry Cake Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter. This foundational step is crucial for any great chocolate cake recipes.
3. Combine Wet Cake Ingredients
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients until they are well blended. This ensures even distribution in your chocolate cake.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix; a few lumps are fine.
5. Add Boiling Water to Batter
Carefully pour in the boiling water and mix on low speed until the batter is smooth and thin. The hot water helps bloom the cocoa, enhancing the chocolate flavor.
6. Bake the Chocolate Cakes
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Peanut Butter Buttercream
In a large bowl, beat the softened butter and creamy peanut butter until light and fluffy. Gradually add the powdered sugar, milk, vanilla extract, and salt. Beat until the frosting is smooth and creamy.
8. Assemble the Cake
Once your chocolate cakes are completely cool, place one layer on your serving plate or cake stand. Spread about one-third of the peanut butter buttercream over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream.
9. Prepare the Chocolate Ganache Drip
In a microwave-safe bowl, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until the ganache is smooth and glossy. Let it cool for about 10-15 minutes until it thickens slightly but is still pourable.
10. Drip the Cake
Carefully spoon the slightly cooled ganache around the top edge of the cake, allowing it to drip down the sides. Then, fill the top of the cake with the remaining ganache and spread it evenly. Let the drip set slightly before serving.
Variation Ideas
- Mini Chocolate Peanut Butter Cakes: Bake in cupcake tins for individual servings.
- Nutella Swirl: Swirl some Nutella into the peanut butter buttercream for an added hazelnut flavor.
- Candy Topping: Decorate with chopped peanut butter cups or crushed peanuts for extra texture.
Storage Instructions
Store your Chocolate Peanut Butter Drip Cake at room temperature, covered, for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s tightly wrapped to prevent drying out. Bring it to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ)
Q: Can you make this chocolate cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Wrap them tightly and store them at room temperature until you’re ready to assemble.
Q: What if your ganache is too thin or too thick?
A: If it’s too thin, let it cool longer. If it’s too thick, gently warm it in the microwave for a few seconds.
Q: Can you use natural peanut butter for the frosting?
A: Natural peanut butter can sometimes separate and make the frosting oily. For best results, use a creamy, no-stir peanut butter.
Q: Can you freeze this chocolate cake?
A: You can freeze individual cake slices or the whole cake (unfrosted) for up to 2 months. Wrap it tightly in plastic wrap and then foil.
Q: Why is buttermilk important in chocolate cake recipes?
A: Buttermilk reacts with baking soda to create a light, tender crumb and enhances the chocolate flavor.
Q: Can you use a different size cake pan?
A: Yes, but you may need to adjust baking times. For 9-inch pans, reduce baking time slightly. For cupcakes, bake for 18-22 minutes.