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Peanut Butter Truffle Chocolate Cake

This Peanut Butter Truffle Chocolate Cake recipe will be your new peanut butter and chocolate passion. 🙂 With a layer of my favorite chocolate cake and a layer of peanut butter truffle, this cake will undoubtedly become your new favorite.
Prep Time5 hours
Active Time35 minutes
Total Time5 hours 35 minutes
Course: cake
Cuisine: American
Keyword: Peanut Butter Truffle Chocolate Cake
Yield: 8

Materials

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Peanut Butter Truffle Filling:

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • Chopped peanuts for garnish (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
  • Stir in the boiling water until the batter is well combined. The batter will be thin.
  • Divide the batter evenly among the prepared cake pans.
  • Bake for 30-35 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 them to a wire rack to cool completely.
  • To make the peanut butter truffle filling, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the peanut butter truffle filling evenly over the top.
  • Place the second cake layer on top and spread the remaining peanut butter truffle filling.
  • Top with the final cake layer.
  • To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
  • Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Then, whisk until smooth and shiny.
  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Garnish with chopped peanuts if desired.