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Peanut Butter Chocolate Ganache Cake

Servings 0

Ingredients

PB Layer

  • 1 1/4 c flour
  • 1/2 c sugar
  • 3 tbsp PB and Me powder peanut butter powder
  • 1 tsp BSoda
  • A pinch of salt
  • 1 c water
  • 1/4 c peanut oil
  • 1 tbsp vanilla essence
  • 1 tbsp vinegar

Chocolate Layer

  • 1 1/4 c flour
  • 1/2 c sugar
  • 3 tbsp cocoa powder
  • 1 tsp BSoda
  • A pinch of salt
  • 1 c water
  • 1/4 c peanut oil
  • 1 tbsp vanilla essence
  • 1 tbsp vinegar

Ganache

  • 1 c heavy cream 33%
  • 1 3/4 – 2 c semi sweet chocolate chips

Instructions

  • Per layer of the cakes, on a separate bowls, let’s do the peanut butter cake first. Place dry ingredients in bowl, pour in wet ingredients, mix until completely combined. Pour into a square cake pan, bake until a line inserted in center comes out clean (about 25-35 mins depending on your oven)
  • Now for the chocolate layer. Do the same steps.
  • Once peanut butter cake is done, take it out of the oven, do not peel off parchment paper. However, for the chocolate cake, do peel off the paper.
  • Once both cakes are cooled to room temperature, prepare the ganache!
  • Heat heavy cream for a minute, on high, then stir in chocolate chips, until completely melted. Place in fridge for 10-15 minutes, take out, stir again, until spreadable consistency
  • Now, place back peanut butter cake into the cake pan, spread ganache, then top with chocolate cake.
  • Chill cake for at least 2 H, slice and serve

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