Everyone loves the combination of chocolate and peanut butter – especially in cake form! This chocolate and peanut butter goober cake has layers of peanut butter cake alternating with dark chocolate ganache and a light peanut butter frosting.
Chocolate and Peanut Butter Goober Cake

I know everyone’s all carrotcake carrotcake carrotcake for Easter., but I’m over here like peanut butter and chocolate FOR LYFE.

It should seriously be an everyday occurrence. And if not every DAY (because let’s be real, my metabolism just couldn’t handle that) then at least every weekend.

Let’s do it!!

Chocolate and Peanut Butter Goober Cake

What I love about this cake (aside from the obvious chocolate/PB combo), is that it’s a naked cake so it has this rustic, no frills vibe to it. You don’t have to worry about frosting the sides or everything lining up perfectly, which happens to be my least favorite part of layer cake-ing.

Just drizzle some chocolate ganache down the sides in a Jackson Pollack-inspired kind of way.

The messier, the better!

Chocolate and Peanut Butter Goober Cake

Another thing to love is that this recipe calls for CRUNCHY peanut butter, which I feel like we don’t use often enough in the baking world. The nut bits add some great texture to both the frosting and cake itself, and help to break up the richness of the cake.

Don’t get me wrong, it’s still really indulgent and luscious but that crunch is just magical.

Chocolate and Peanut Butter Goober Cake

I actually made this for my husband’s birthday, now about a month ago, and my brother declared it the best cake I’ve ever made.

That boy doesn’t even LIKE dessert, especially chocolate, so that was a HUGE compliment coming from him.

Yep, I’d say it’s a keeper.

Chocolate and Peanut Butter Goober Cake

Chocolate and Peanut Butter Goober Cake
 
Everyone loves the combination of chocolate and peanut butter - especially in cake form! This chocolate and peanut butter goober cake has layers of peanut butter cake alternating with dark chocolate ganache and a light peanut butter frosting.
Yield: 8-10 servings
Ingredients
For the cake
  • 3 cups (12 ounces) sifted cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1¾ cups packed brown sugar
  • 4 oz unsalted butter, room temperature
  • ½ cup canola oil
  • 2 teaspoons pure vanilla extract
  • ½ cup (5 ounces) natural crunchy peanut butter, room temperature
  • 4 large eggs, at room temperature
  • 1¼ cups whole milk, room temperature
For the chocolate ganache
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, chopped
For the peanut butter frosting
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup (5 ounces) natural crunchy peanut butter, room temperature
  • 2½ cups confectioners' sugar
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
Instructions
For the cake
  1. Grease three 8-inch cake pans and line with parchment paper. Set aside. Heat oven to 350F.
  2. Whisk together the cake flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter until light and creamy, about 4-5 minutes.
  4. Turn the mixer speed down to low and drizzle in the oil and vanilla. Mix until combined. Increase the speed to medium-high and then cream together for 4-5 minutes. Scrape down the sides of the bowl. Add in the peanut butter on low speed, and then add in the eggs one at a time, mixing well after each addition.
  5. Turn the mixer speed down to low and then add in the flour mixture in three additions, alternating with the milk. Mix until just incorporated, then use a rubber spatula to combine by hand making sure there are no pockets of flour at the bottom of the bowl.
  6. Pour the batter evenly into the prepared pans and smooth into an even layer. Bake until golden and firm, about 28-32 minutes. Remove from the oven and allow to cool in the pans for 30 minutes. Turn out of the pans onto a wire rack and allow to cool completely.
For the chocolate ganache
  1. Combine the cream and the chocolate in a microwave-safe bowl. Microwave in 1 minute intervals, stirring after each, until the chocolate is completely melted. Allow to cool for about 30 minutes at room temperature.
For the peanut butter frosting
  1. Combine the butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add in the powdered sugar, cream, and vanilla. Beat until light and creamy, about 3 minutes. Scrape down the sides of the bowl and the paddle, then mix again until combined.
For the cake assembly
  1. Place one cake on top of a serving plate. Spread a third of the ganache over the top of the cake. Place in the fridge to firm up for about 5-10 minutes. Spread a third of the peanut butter frosting on top of the ganache. Top with the second take and cover with a thin layer of ganache. Place in the fridge to firm up as you did with the first layer, then top with half of the remaining peanut butter frosting. Top with the final cake, spreading the remaining ganache and peanut butter frosting over the top.
Notes
Recipe from Vintage Cakes

 

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3 Responses to Chocolate and Peanut Butter Goober Cake

  1. Pam says:

    Total keeper!!! It looks beautiful and so delicious.

  2. Kate says:

    I love when it’s cake season on your blog.

  3. Victoria says:

    Oh my god, I LOVE PEANUT BUTTER. I 100000% need this cake in my life! PLEASE.

    xo, Victoria

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