Peanut Butter Chocolate Layer Cake Recipe – Straight Forward Technique

Peanut Butter Chocolate Layer Cake Recipe

I am going to be right up and only let you know that I love using box cake mixtures. They make it easy — a number of my favourite desserts include a box cake mixture base, but that I really do prefer to experiment with all the cake combinations. I made some alterations to the normal groundwork with that person and it was SO great. Moist, but very soft and light — the most ideal complement into this creamy peanut butter along with rich chocolate ganache.

A Simple way to make perfect layers is by simply utilizing these simple sets of sole layer cake pans. They are available in some five you are able to split your batch of cake mixture evenly between the two pans and bake up them all at exactly the exact same moment. I make use of a big bread knife to slice the tops off straight-across — this may provide you nice flat layers to operate well with and make sure they truly are all sliced off evenly. While you stack the layers, utilize a frequent measuring cup so as to bring the frosting between the layers — I used 1/2 c. between each layer and smoothed it for the edges before pressing the future cake layer on. Don’t add frosting to the top layer (if you don’t wish to fully frost the whole cake, of course).

We’re going for the “messy” look with this cake by leaving it unfrosted and drizzling chocolate ganache outrageous. When you’ve most one’s layers stacked and pressed gently together, utilize a huge icing spatula to smooth round the exterior of the cake. Then, it is the right time for you to make the ganache: heat 2/3 C. heavy whipping cream and one Tablespoon of corn syrup in a sauce pan over medium heat until it simmers. Pour warm cream mixture over 3/4 C. semi sweet chocolate chips. Allow chips to melt somewhat and whisk the mixture until smooth and pourable. Pour the ganache on the guts of the cover of the cake until it runs down the sides — however much you prefer.

You Can Now Depart from your cake with only the ganache poured within the top or you may add a few decorations. I used Tip 1M to bring a border of peanut butter frosting peaks round the surface of the cake. I might utilize mini chocolate chips later on, but did not have any readily available.


  • 1 box of Betty Crocker triple chocolate fudge cake mix (or similar)
  • 1 Cup water
  • ½ C. vegetable oil
  • 2 eggs
  • ½ C. sour cream
  • 1 recipe of Peanut Butter
  • Butter cream


  1. Grease five, 6-inch cake pans.
  2. Beat all ingredients in an electric mixer.
  3. Divide mixture between cake pans, approximately ¾ C. per pan.
  4. Bake at 350 degrees for 15-18 minutes or until cake is set and a toothpick poked in the center comes out clean.
  5. Layer cake with Peanut Butter Butter cream and top with ganache.