Ingredients for Chocolate Peanut Layer Cake
- Caster Sugar
- Self Raising Flour
- ¾ cup unsweetened cocoa powder
- 3 large eggs
- Vanilla Extract
- Milk
- 1 cup (2 sticks) unsalted butter, softened
- Crunchy Peanut Butter
- ½ cup Nutella
- Chocolate
- 1 cup heavy cream
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How to Make Chocolate Peanut Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in eggs one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the peanut butter frosting: In a medium saucepan, melt the chocolate chips over low heat. Remove from heat and stir in the heavy cream until smooth.
- Stir in the peanut butter and Nutella until well combined. Do not overmix.
- Once cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
- Repeat with the remaining cake layers and frosting, frosting the entire cake.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the frosting to set.
- Garnish as desired and enjoy your masterpiece!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
102g
Fat
112g
Carbs
15g
