Ingredients
Scale
- 1 cup (85 grams) dutch-process cocoa powder
- 2 teaspoons instant espresso powder
- 1 cup (237 grams) boiling water
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 cups (400 grams) lightly packed light brown sugar
- 1 cup (227 grams) sour cream or full-fat plain yogurt, (at room temperature)
- 4 large eggs, (at room temperature)
- 1/2 cup (112 grams) neutral oil, (such as canola or avocado oil)
- 2 teaspoons vanilla extract
- 2 sticks (227 grams) unsalted butter, (at room temperature)
- 1 cup (270 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 to 2 1/2 cups (250–313 grams) powdered sugar, (sifted)
- 1–3 tablespoons heavy cream or milk
- 4 ounces (113 grams) semisweet chocolate, (finely chopped)
- 1/2 cup (120 ml) heavy cream
- chopped mini peanut butter cups, (optional)
Instructions
- Preheat the oven to 350°F. Line two 8-inch cake pans with parchment rounds and spray with nonstick spray.
- In a heatproof bowl, whisk cocoa powder and espresso powder. Pour boiling water over it and whisk until smooth; set it aside to cool completely.
- In a large bowl, combine flour, salt, and baking soda. Mix in brown sugar and break any clumps until it resembles sand.
- In another bowl, whisk sour cream, oil, eggs, and vanilla until smooth. Make a well in the dry mixture, then pour in the wet ingredients and combine gently, leaving some lumps.
- Stir in the cooled cocoa mixture until the batter is smooth and well combined.
- Divide the batter evenly into the prepared pans. Tap the pans on the counter to remove air bubbles.
- Bake for 32 to 35 minutes, or until a toothpick comes out with moist crumbs. Let cool in pans for 30 minutes before transferring to a wire rack to cool completely.
- Beat butter and peanut butter until fluffy in an electric mixer. Add vanilla, salt, powdered sugar, and cream, continuing to mix until smooth and fluffy.
- If needed, adjust the frosting consistency by adding more cream.
- Make the chocolate ganache by melting chopped chocolate in heated cream until smooth. Allow it to cool until it thickens slightly, about 10-20 minutes.
- Level any domed cake layers with a serrated knife. Place one layer on a cake stand, add parchment strips around it to catch frosting spills, and spread frosting on top.
- Place the second layer upside down on top of the frosting and cover the entire cake with remaining frosting.
- Test ganache consistency and adjust if necessary. Spread over the top and let it drizzle down the sides of the cake. Optionally, garnish with peanut butter cups.
- Serve immediately or cover and refrigerate for up to 2 days. Let sit at room temperature for an hour before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure all ingredients are at room temperature for better mixing.
Use high-quality chocolate for the ganache to enhance the flavor.
You can use creamy or crunchy peanut butter based on your preference.
- Prep Time: N/A
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 37g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg