Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Mix the dry ingredients: whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Make a well in the dry ingredients and add milk, vegetable oil, eggs, and vanilla; mix until combined.
- Slowly pour in boiling water while mixing until the batter is smooth and thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- For the peanut butter filling, beat the softened butter and peanut butter together, then gradually add powdered sugar and heavy cream.
- For the ganache, heat the heavy cream and pour it over chocolate chips; let it sit, then stir until smooth.
- Assemble the cake by placing the first layer on a plate, spreading over the peanut butter filling, and topping with the second layer.
- Pour the ganache on top, allowing it to drip down the sides.
Nutrition
Calories: 450kcalCarbohydrates: 57gProtein: 7gFat: 24gSaturated Fat: 8gCholesterol: 45mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 80mgIron: 2mg
Notes
Use room temperature ingredients for better mixing. If you prefer less sweetness in the filling, reduce the powdered sugar and add a pinch of salt. To make the cake ahead of time, bake layers and store them wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. For freezing, wrap tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving. Don't skimp on letting the cakes cool completely to avoid melting the filling.
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