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Chocolate Brownie Cake with Peanut Butter Frosting Recipe

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★★★★★

4.6 from 103 reviews

This decadent Chocolate Brownie Cake with Peanut Butter Frosting combines rich, fudgy brownie layers with a creamy, fluffy peanut butter frosting. Finished with a smooth chocolate ganache drip and optional chopped peanut butter cups for garnish, this impressive cake is perfect for special occasions or chocolate lovers seeking a luscious dessert.

Ingredients

Scale

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 peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 1/2 cups (313 grams) powdered sugar, sifted

Chocolate Ganache Drip

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

Optional Garnish

  • Chopped peanut butter cups

Instructions

  1. Make the cake layers: Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper to prevent sticking.
  2. Melt butter and chocolate: In a heat-safe bowl, microwave butter and chopped semisweet chocolate for 45 seconds, then stir. Continue heating in 30-second bursts, stirring between until fully melted and smooth. Whisk in granulated and dark brown sugar until combined. Allow to cool to room temperature.
  3. Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt for even distribution.
  4. Mix wet ingredients: To the cooled chocolate mixture, whisk in eggs one at a time, beating vigorously for at least 30 seconds after each egg to incorporate air and ensure smooth texture. Add vegetable oil and vanilla extract, whisking until combined.
  5. Add dry ingredients: Gently fold the dry ingredient mixture into the wet chocolate batter, being careful not to overmix to maintain a tender texture.
  6. Prepare pans: Divide the batter evenly between the three prepared cake pans. Tap each pan gently on the countertop to release air bubbles and create an even surface.
  7. Bake: Place pans in the oven and bake for 25 to 30 minutes, until the tops appear dry and a cake tester inserted in the center comes out with a few moist crumbs attached. Avoid overbaking as the cakes will continue to cook slightly after removal.
  8. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Cakes can be wrapped tightly and refrigerated for up to 2 days before assembly.
  9. Make the peanut butter frosting: Using an electric mixer with paddle attachment, beat butter and peanut butter on medium-high speed until light and fluffy. Scrape sides as needed.
  10. Add remaining frosting ingredients: Add vanilla extract, salt, and sifted powdered sugar, beating continuously for about 3 minutes until smooth and fluffy.
  11. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread approximately 1/2 cup of frosting evenly on top. Repeat stacking with remaining layers, finishing with the last cake layer with the flat side up.
  12. Apply crumb coat: Spread a thin layer of frosting over the entire cake to seal in crumbs, scraping away any excess for a smooth finish. Refrigerate for 15 to 20 minutes until the crumb coat hardens.
  13. Final frosting layer: Spread the remaining frosting evenly over the chilled cake. Return the cake to the fridge to firm the frosting before adding ganache.
  14. Prepare the chocolate ganache drip: Place chopped chocolate in a heatproof bowl. Heat heavy cream just to a simmer, then pour immediately over the chocolate. Let sit, covered, for a few minutes to soften the chocolate, then stir until smooth and glossy.
  15. Cool ganache to drip consistency: Allow ganache to cool for about 10 minutes until thick but still pourable. Test consistency by dripping a small amount on a glass; adjust by microwaving briefly if too thick or letting it cool more if too thin.
  16. Drip ganache on cake: Pour ganache evenly over the top of the cake, allowing it to drip artistically down the sides. Let set slightly.
  17. Garnish and store: Optionally decorate with chopped peanut butter cups. Store the finished cake covered at room temperature for up to 1 day or refrigerated for up to 3 days.

Notes

  • Use room temperature eggs and butter for better batter consistency.
  • Do not overbake to keep the cake moist and fudgy inside.
  • Ganache should never be refrigerated to cool as it will harden too quickly; allow it to cool at room temperature.
  • For cleaner slices, chill the cake before cutting.
  • This cake can be made a day ahead; store covered in the fridge.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.

Keywords: chocolate brownie cake, peanut butter frosting, ganache drip cake, chocolate peanut butter dessert, layered brownie cake

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