Peanut Butter Chocolate Cake

This cake features four layers of moist chocolate sponge, layered with a creamy peanut butter filling and wrapped in a silky chocolate ganache. It’s rich and fudgy, with all the flavors you know and love about a peanut butter cup.


Vegan Peanut Butter Chocolate Cake

This Peanut Butter Chocolate Cake has four layers of moist chocolate sponge with creamy peanut butter filling and a silky chocolate ganache. Perfect for anyone who loves rich, decadent desserts!

Peanut Butter Chocolate Cake

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This cake features four layers of moist chocolate sponge, layered with a creamy peanut butter filling and wrapped in a silky chocolate ganache. It's rich and fudgy, with all the flavors you know and love about a peanut butter cup.
Course Dessert

Ingredients

Chocolate Sponge:

  • cups all-purpose flour
  • cups light brown sugar
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Peanut Butter Filling:

  • cups creamy peanut butter
  • ½ cup dairy-free butter softened
  • 2 cups powdered sugar
  • 2-4 tbsp plant-based milk
  • 1 tsp vanilla extract

Chocolate Ganache:

  • cups dark chocolate chips
  • 1 cup coconut cream or the thick part from a can of full-fat coconut milk

Instructions

Prepare the Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line four 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Peanut Butter Filling:

  • In a large bowl, beat the creamy peanut butter and dairy-free butter until smooth and creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the vanilla extract and plant-based milk, one tablespoon at a time, until the filling reaches a spreadable consistency.

Prepare the Chocolate Ganache:

  • In a heatproof bowl, combine the dark chocolate chips and coconut cream.
  • Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
  • Allow the ganache to cool slightly until it thickens to a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of peanut butter filling over the cake layer.
  • Repeat with the second and third cake layers.
  • Place the fourth cake layer on top.
  • Use the remaining peanut butter filling as a crumb coat, spreading it thinly over the top and sides of the cake.

Frost the Cake:

  • Spread the chocolate ganache evenly over the top and sides of the cake.

Serve:

  • Allow the cake to set for a bit before slicing and serving.
  • Enjoy this rich and indulgent Peanut Butter Chocolate Cake!

Notes

  • Peanut Butter: Use creamy peanut butter for the best texture and flavor.
  • Chocolate Ganache: Allow the ganache to cool slightly before spreading to prevent it from running off the cake.
  • Serving: This cake is best enjoyed at room temperature for the ultimate creamy and fudgy texture.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

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