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Chocolate caramel zebra cake with ganache slice on plate, with milk and autumn leaves background.

Chocolate Peanut Butter Cake

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 546 kcal

Ingredients
  

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 and 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 and 1/4 teaspoons salt divided
  • 1/2 cup canola or vegetable oil
  • 2 large eggs at room temperature
  • 3/4 cup full-fat sour cream at room temperature
  • 1/2 cup buttermilk at room temperature
  • 3 teaspoons pure vanilla extract divided
  • 1/2 cup hot water
  • 1 cup mini semi-sweet chocolate chips
  • 3/4 cup unsalted butter softened to room temperature
  • 1 and 3/4 cups creamy peanut butter
  • 1 and 3/4 cups confectioners’ sugar
  • 3 tablespoons heavy cream or heavy whipping cream at room temperature
  • 8 ounces semi-sweet chocolate finely chopped
  • 1 cup heavy cream or heavy whipping cream

Instructions
 

  • Preheat oven to 350°F. Grease and line three 9-inch cake pans with parchment paper.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and 1 teaspoon of salt.
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  • In a separate bowl, mix oil, eggs, and sour cream until combined. Add buttermilk and 2 teaspoons of vanilla, mixing well.
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  • Combine wet and dry ingredients, then add hot water. Mix until smooth. Fold in chocolate chips.
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  • Divide batter evenly between pans and bake for 24-26 minutes, or until a toothpick comes out clean.
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  • Cool cakes completely in pans on a wire rack.
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  • For the frosting, beat butter until creamy. Add peanut butter, then confectioners’ sugar, the remaining vanilla extract, the remaining salt, and heavy cream. Beat until smooth.
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  • Assemble the cake with peanut butter frosting between each layer and a thin crumb coat on the outside. Chill for 30 minutes.
  • For the ganache, pour hot cream over chopped chocolate. Let sit, then stir until smooth. Chill until thickened.
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  • Spread ganache over the chilled cake. Decorate with remaining frosting and serve.
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Nutrition

Calories: 546kcalCarbohydrates: 26gProtein: 6gFat: 48gSaturated Fat: 25gSodium: 451mgFiber: 5g
Keyword chocolate, chocolate peanut butter cake, peanut butter
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