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Delicious Recipe

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4.3 from 21 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This decadent Chocolate Brownie Cake with Peanut Butter Frosting combines rich, fudgy chocolate layers with a creamy peanut butter frosting and a silky chocolate ganache drip. Perfect for special occasions or any chocolate lover’s dream dessert, this cake layers moist brownie-like cake with a luscious peanut butter frosting and optional chopped peanut butter cup topping.

Ingredients

Cake Layers

  • 1 stick (113 grams) unsalted butter
  • 8 ounces (227 grams) semisweet baking chocolate, chopped
  • 1 cup (200 grams) granulated sugar
  • 2/3 cup (133 grams) dark brown sugar
  • 3/4 cup (95 grams) all-purpose flour
  • 1 cup (85 grams) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 5 large eggs, at room temperature
  • 1/2 cup fresh vegetable oil
  • 1 teaspoon vanilla extract

Peanut Butter Frosting

  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1 cup (270 grams) creamy conventional peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 1/2 cups (313 grams) powdered sugar, sifted

Chocolate Drip

  • 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream

Optional Garnish

  • Chopped peanut butter cups

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper to ensure the cakes release easily after baking.
  2. Melt Butter and Chocolate: In a heat-safe bowl, combine the butter and chopped chocolate. Microwave for 45 seconds, stir, then continue heating in 30-second increments, stirring each time until completely melted and smooth. Whisk in the granulated and dark brown sugars until well combined, then set aside to cool.
  3. Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and fine sea salt ensuring even distribution of leavening agents and salt.
  4. Combine Wet Ingredients: Once the chocolate mixture is cool, whisk in the eggs one at a time, vigorously whisking each for 30 seconds to emulsify and aerate the batter. Then add the vegetable oil and vanilla extract, whisking until fully incorporated.
  5. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet chocolate batter until just combined to avoid overmixing and maintain a tender crumb.
  6. Fill Cake Pans: Divide the batter evenly between the prepared pans and tap them lightly on the counter to release any air bubbles.
  7. Bake Cake Layers: Bake in the preheated oven for 25 to 30 minutes until the tops are dry and a cake tester inserted in the center comes out with a few moist crumbs. Avoid overbaking as the cakes will continue to cook slightly after removal.
  8. Cool Cakes: Allow cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. Cakes can be wrapped tightly and refrigerated for up to 2 days before assembly.
  9. Make Peanut Butter Frosting: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter and creamy peanut butter on medium-high speed until light and fluffy. Add vanilla extract, salt, and sifted powdered sugar, continuing to beat until the frosting is smooth and fluffy, about 3 more minutes.
  10. Assemble Cake Layers: Place one cake layer on a serving plate or cake stand. Spread about 1/2 cup of frosting evenly over the top. Repeat with the remaining two layers, placing the final layer with the flat side up.
  11. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Smooth the surface with an offset spatula or bench scraper and refrigerate until the crumb coat is firm, about 15 to 20 minutes.
  12. Final Frosting Layer: Evenly spread the remaining frosting over the cake, smoothing the sides and top. Refrigerate again to firm up the frosting layer while preparing the chocolate drip.
  13. Prepare Chocolate Drip: Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer and pour it immediately over the chocolate. Let it sit covered for a few minutes, then stir until smooth and glossy ganache forms.
  14. Cool Ganache: Allow the ganache to cool and thicken until pourable but not runny, about 10 minutes. Avoid refrigerating. Test consistency by dripping some down the side of a glass; adjust thickness by gently microwaving or letting cool more.
  15. Apply Chocolate Drip: Pour or spoon the ganache over the top of the cake, allowing it to drip elegantly down the sides. Let it set slightly before adding garnish.
  16. Garnish and Store: Decorate the cake with chopped peanut butter cups if desired. Store the cake covered at room temperature for up to 1 day or refrigerate for up to 3 days.

Notes

  • Use room temperature eggs for better emulsification and texture in the batter.
  • Do not overbake the cake layers; the brownies will be fudgy and moist.
  • Chilling the crumb coat improves the final frosting application.
  • Ganache consistency must be pourable to create a smooth drip effect; avoid refrigerating to maintain pourability.
  • The cake can be stored refrigerated but bring to room temperature before serving for best flavor and texture.
  • Optional chopped peanut butter cups add texture and a decorative touch to the cake.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-brownie-cake-with-peanut-butter-frosting-and-chocolate-drip-recipe/