Peanut Butter And Chocolate Candy Cake

This incredible Peanut Butter and Chocolate Candy Cake is a dream come true for anyone with a sweet tooth.

Moist, chocolatey cake layers are filled with a rich peanut butter frosting, topped with a velvety chocolate ganache, and finished with a sprinkle of chopped peanuts and chocolate chips for a delightful textural contrast.

Ingredients

• For the cake: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 cup unsweetened cocoa powder, 1/2 cup unsalted butter, softened, 2 large eggs, 2 teaspoons vanilla extract.
• For the peanut butter frosting: 1 cup creamy peanut butter, 1 1/2 cups powdered sugar, 2 tablespoons unsalted butter, softened, 2 teaspoons vanilla extract.
• For the chocolate ganache: 1 cup semisweet chocolate chips, 1/2 cup heavy cream.
• For the decoration: 1 cup chopped peanuts, 1 cup chocolate chips.

Instructions

Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, combine cocoa powder and butter until well combined.

Beat in eggs one at a time, followed by vanilla extract.

Gradually add the flour mixture to the cocoa mixture, alternating with butter, beginning and ending with flour mixture.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

To make the peanut butter frosting, beat peanut butter and powdered sugar until smooth.

Beat in butter and vanilla extract until combined.

Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of peanut butter frosting on top.

Top with the second cake layer.

To make the chocolate ganache, heat chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Remove from heat and stir in heavy cream until combined.

Pour the chocolate ganache over the top of the cake, allowing it to set before decorating.

Sprinkle chopped peanuts and chocolate chips over the top of the cake to decorate.

Notes

Make sure to use high-quality cocoa powder for the best flavor.

Room temperature eggs will ensure a lighter cake.

Don’t overmix the batter, as it can lead to a dense cake.

For the peanut butter frosting, use creamy peanut butter for a smooth consistency.

If the frosting is too thick, add a little more butter.

For the chocolate ganache, be patient and heat the chocolate chips in short intervals to avoid burning.

Let the cake cool completely before assembling and decorating to prevent crumbling.

If you’re not using the chopped peanuts and chocolate chips immediately, store them in airtight containers to maintain freshness.

Nutrional Value

• Calories: 742
• Total Fat: 43g
• Saturated Fat: 24g
• Cholesterol: 80mg
• Sodium: 550mg
• Total Carbohydrates: 83g
• Dietary Fiber: 4g
• Sugars: 54g
• Protein: 14g