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Chocolate Brownie Cake with Peanut Butter Frosting Recipe

★★★★★

4.7 from 88 reviews
  • Author: lilan
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Description

This decadent Chocolate Brownie Cake with Peanut Butter Frosting features rich, fudgy cake layers paired with creamy peanut butter frosting and a smooth chocolate ganache drip. Perfect for chocolate and peanut butter lovers, this impressive dessert combines moist brownie texture and luscious flavors with an elegant presentation.

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 conventional 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. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper to prevent sticking and ensure easy removal of the cakes.
  2. Melt Butter and Chocolate: In a heat-safe bowl, combine the butter and semisweet baking chocolate. Microwave in 45-second increments, stirring between each, until melted and smooth. Stir in the granulated and dark brown sugars until fully combined, then allow the mixture to cool.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. This ensures the leavening agents and cocoa are evenly distributed.
  4. Combine Wet Ingredients: To the cooled chocolate mixture, whisk in the eggs one at a time, whisking vigorously after each addition for about 30 seconds to incorporate air and create a smooth batter. Add vegetable oil and vanilla extract, whisking until combined.
  5. Fold in Dry Ingredients: Gently fold the dry ingredients into the wet chocolate mixture until just combined. Avoid overmixing to keep the cake tender.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Tap pans on the counter gently to release air bubbles. Bake for 25 to 30 minutes, or 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 outside the oven.
  7. Cool Cake Layers: Let the cakes cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack and allow them to cool completely. The layers can be wrapped tightly and refrigerated for up to 2 days before assembly.
  8. Make Peanut Butter Frosting: Using an electric mixer with the paddle attachment, beat the softened butter and peanut butter on medium-high speed until light and fluffy, scraping the bowl as needed. Add vanilla extract, salt, and sifted powdered sugar. Continue beating for about 3 minutes until smooth and fluffy.
  9. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread about 1/2 cup of peanut butter frosting evenly over the top. Repeat with the remaining cake layers, finishing with the top layer flat side up.
  10. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Use an offset spatula or bench scraper to smooth the surface. Refrigerate the cake for 15 to 20 minutes until the crumb coat is firm.
  11. Frost the Cake: Apply the remaining frosting evenly over the entire cake. Refrigerate again to firm the frosting while preparing the chocolate ganache drip.
  12. Prepare Ganache Drip: Place chopped chocolate in a heatproof bowl. Heat the heavy cream to a simmer, then pour it over the chocolate. Let sit covered for a few minutes, then stir gently until smooth ganache forms. Cool until thick but pourable, about 10 minutes, testing consistency by dripping on the side of a glass. Adjust by reheating or cooling as necessary.
  13. Decorate with Ganache: Pour the ganache over the top of the cake, allowing it to drip naturally down the sides. Let set slightly before adding optional chopped peanut butter cups for garnish.
  14. Storage: The cake can be stored covered at room temperature for up to one day or refrigerated for up to three days.

Notes

  • Use room temperature eggs for better batter emulsification and rise.
  • Do not overbake the cake layers to keep them moist and fudgy.
  • Cooling the ganache to the proper consistency is key for a perfect drip effect; avoid refrigerating it.
  • The cake layers can be baked ahead of time and refrigerated up to 2 days before assembling.
  • If peanut butter cups are not available, substitute with chopped peanuts or omit garnish.
  • Use an offset spatula for easier frosting application and smoother finish.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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