CHOCOLATE PEANUT BUTTER DRIP CAKE

CHOCOLATE PEANUT BUTTER DRIP CAKE



Ingredients

For the Chocolate Cake:

2 cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot water or hot coffee

For the Peanut Butter Filling:

1 cup creamy peanut butter

1 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

2–3 tbsp heavy cream (as needed for consistency)

For the Chocolate Ganache Drip:

1 cup semi-sweet chocolate chips or chunks

½ cup heavy cream

1 tbsp butter (for shine)

Topping:

Chocolate chunks or bars

Roasted peanuts

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Instructions

1. Make the Cake Layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

In a large bowl, sift flour, cocoa, sugar, baking powder, baking soda, and salt.

Add eggs, buttermilk, oil, and vanilla. Mix until well combined.

Stir in hot water or coffee. Batter will be thin.

Divide evenly among pans and bake for 25–30 minutes or until a toothpick comes out clean.

Cool completely before assembling.

2. Prepare Peanut Butter Frosting:

Beat peanut butter and butter until smooth.

Add powdered sugar gradually, then vanilla.

Mix in heavy cream until light, fluffy, and spreadable.

3. Make Ganache Drip:

Heat cream until just steaming. Pour over chocolate and butter.

Let sit 1 minute, then stir until smooth. Let cool slightly before dripping.

4. Assemble the Cake:

Layer the cakes with generous amounts of peanut butter frosting in between.

Frost the outside lightly or leave sides bare for a rustic look.

Drizzle ganache over the top, allowing it to drip down the sides.

Top with chocolate chunks and roasted peanuts.