Peanut Butter and Chocolate Drip Cake

A classic well loved combination of chocolate and peanut butter.  This cake has it all.  Perfect for a celebration or any occasion.

The cake comes together quickly.  No matter what your level of cake decorating the three elements to this peanut butter and chocolate madness are not complicated.  My favorite part of the cake is the frosting.  So smooth and creamy.  Lighter consistency than straight peanut butter but still has the nutty taste.  Left over frosting would be super yum as a dip for pretzels, Ritz Crackers, or just eating with a spoon.

The classic chocolate cake recipe I used was a sour cream chocolate cake recipe but below is a fantastic doctored mix option to go along with this scratch version.  Both recipes are moist and delicate but sometimes you just need a fast predictable option.

Chocolate Sour Cream Cake with Peanut Butter Frosting

You have the sweet and salty flavors from the peanut butter buttercream and the rich decadence of the chocolate cake. Perfection!

Chocolate Sour Cream Cake

INGREDIENTS

2 8 inch cake pans sprayed with cooking spray

• 1 Devil’s Food Cake Mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup hot coffee
• 3 whole eggs
• 2 teaspoons vanilla

DIRECTIONS

• Combine dry ingredients and stir. In mixing bowl, combine sour cream, hot coffee, eggs, and flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
• Pour into prepared pans and bake as at 325 degrees until middle of cake springs back when touched. About 25 minutes.  Start checking at 20 minutes.

Adapted from https://www.mycakeschool.com/recipes/chocolate-sour-cream-cake/

PEANUT BUTTER BUTTERCREAM

INGREDIENTS

• 1 cup  creamy peanut butter
• 2 sticks unsalted butter, softened
• 4 c. powdered sugar
• 1/4 cup cream or whole milk 
• 2 teaspoons vanilla extract
• pinch of salt

DIRECTIONS

• In the bowl of your mixer add the butter and mix on medium speed until the butter is smooth. Add the peanut butter and salt, mix until blended.
• Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth and fluffy.

Adtaped from https://www.mycakeschool.com/recipes/peanut-butter-buttercream/

GANACHE DRIP 

INGREDIENTS

• 1 cup chocolate (Semi-sweet or Dark) I used semi-sweet
• 1 cup heavy cream
• 1 T corn syrup (for shine)

DIRECTIONS

• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute.
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you’ve reached a silky smooth consistency.
• Stir in corn syrup
• Load the ganache into a disposable piping bag, snip the tip away to expose a small opening, and apply drip around the edges (or use a spoon)  and then spread additional ganache over the top.

adapted from  https://www.mycakeschool.com/recipes/ganache-drip-recipe/

ASSEMBLY:

• Place one layer of cake on a cake stand, serving dish, or cardboard round. Top with about 2/3 cup buttercream. Repeat with remaining layer. Frost and smooth the top and sides with frosting.
• Apply drip with piping bag or with a spoon.  Refrigerate for 20 minutes
• Do decorative roses on top using a 1M tip and add mini chocolate peanut butter cups & sprinkles, if desired.