This week we celebrated my son Travis’s birthday. When I asked him what kind of cake he wanted, he said he wanted a cake similar to the one he had last year—a Reese’s Peanut Butter Cake. I decided to go with those same flavors of chocolate and peanut butter and ended up making this Chocolate Peanut Butter Cake with Ganache Glaze.
We actually liked this cake better than last year’s version of chocolate and peanut butter cake. The cake itself was more chocolaty, and the frosting was very creamy and so much easier to spread onto the cake. We also liked the peanut butter and milk chocolate chips mixed right in the cake. It was a delectable cake to celebrate an incredible young man's birthday! I would love to post more about him, but both my boys have asked me not to post pictures or "talk about them" on my blog. So I will leave it at that, and leave you with the recipe.
DetailsPrep time: Cook time: Total time: Yield: 1 9" cake
Chocolate Peanut Butter Cake with Ganache Glaze
Rich chocolate cake filled with peanut butter and milk chocolate chips, frosted with a creamy peanut butter milk chocolate frosting, and topped off with ganache glaze.
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 2/3 cup baking cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teasooons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup water
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels, divided
- 1 pkg. (8 oz.) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups confectioners' sugar
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
1. Preheat oven to 350°F and grease and flour two 9-inch round cake pans.2. In a large mixing bowl combine the flour, sugar, cocoa, baking powder, baking soda, and salt.3. Add the milk, water, vegetable oil, eggs, and vanilla and blend with mixer at low speed until dry ingredients are moistened. 4. Beat for 2 minutes with mixer at medium-high speed.5. Pour batter evenly into prepared pans, then sprinkle 1/3 cup morsels over each cake. (The remaining 1 cup of morsels is used in making the frosting.)6. Bake for 25 - 30 minutes or until a wooden toothpick inserted in the center comes out clean.7. Cool cake in pans for 10 minutes, then remove to wire racks and allow to cool completely before frosting.8. To make frosting, heat meaning 1 cup of morsels in a small microwave-safe bowl on medium-high power for 1 minute then stir. If necessary, microwave for additional 10-15 second intervals, stirring after each interval until the morsels are melted. Beat cream cheese, melted morsels, vanilla extract, and salt until creamy. Gradually beat in confectioners' sugar.9. Frost cooled cake, then refrigerate for 30 minutes.10. To make ganache glaze, place chopped chocolate in a small mixing bowl. Heat cream in a small saucepan just until it boils. As soon as it boils, remove from heat and pour over the chopped chocolate. Let sit for 1 minute, then quickly whisk until smooth and all chocolate has melted. Allow ganache to cool slightly so as not to melt the frosting on the cake. The ganache needs to be slightly thickened, but still pourable. 11. Pour ganache over cake, and if neccesary use an angled spatula to spread the ganache to the edge of the cake. 12. Serve cake immediately or refrigerate.
Recipe adapted from Very Best Baking.