- Aug 3, 2020
- 2 min read

Chocolate Cake with Peanut Buttercream Frosting

Chocolate Cake with Peanut Butter Buttercream Frosting & Chocolate Ganache

One Bowl Chocolate Cake

Dry Ingredients

1.All purpose flour-2 cups

Unsweetened Cocoa-1/2 cup

Granulated Sugar-2 cups

Baking powder-2 tsp

Baking Soda-2 tsp

Salt-1 tsp

Powder the granulated sugar.Sieve the cocoa powder to avoid lumps.In a bowl put all the above ingredients & mix .

2.Eggs-2 extra large or 3 small

Oil-1/2 cup

Thick Yoghurt-1 cup

Vanilla essence-2 tsp

The eggs and yoghurt should be at room temperature.Make a well at the center of the dry ingredients and add all the above ingredients to it and beat on medium speed till well incorporated.

3.Instant Coffee Powder-2 tsp

Boiling water-1 cup

Add the boiling water to the coffee powder and stir.Now add this to the cake batter and beat in.

Pour this into two pans lined with parchment and bake in a preheated oven at 180 C for 25-35 minutes or until a skewer inserted at the center comes out clean.An easy one bowl Chocolate Cake is ready. It’s fudge and best for icing.

For Peanut butter Buttercream Frosting

1.Creamy Peanut Butter-1 1/2 cup

Unsalted Butter-200 gm

Vanilla essence-2 tsp

Sugar Powder-2 cups

Whipping cream-4-6 tbsps

Beat together the softened butter and peanut butter with a beater till creamy ( I used my stand mixer with paddle attachment for this).Add the sugar powder and vanilla & continue to beat on medium speed till the sugar is dissolved completely.Now add the cream 2 tbsps at a time and continue beating.Add the remaining cream & beat until the buttercream becomes light and fluffy .(Adjust the cream till you get a piping consistency). I added peach gel color to the frosting while beating the cream

Now divide each cake into two layers.Apply some peanut butter buttercream frosting on the cake board and place one cake layer over it.Brush the cake layer with simple syrup. I used Passion fruit juice to soak the cake.

Spread a little less than 1/4 th of the frosting over this and place another cake layer on top and gently press it.Brush with the sugar syrup/ fruit juice .Spread another thin layer of frosting and repeat the process with the 3 rd & 4 th cake layers.Crumb coat the sides of the cake and refrigerate for 1-2 hours for the coating to set.

Meanwhile make the chocolate ganache

For the Chocolate Ganache

2.Dark Chocolate -100 gm

Whipping cream-1/4 cup+ 1 tbsp

In a bowl place the chopped chocolate and pour the cream over it and microwave for 30 seconds twice and stir in-until the chocolate is melted and you get a smooth Ganache.

Once the cake is cooled smoothen the top & sides with a palate knife.

Transfer this Ganache to a ziplock/piping bag and cut the tip of the bag (I cut a bit more so couldn’t get a nice drip)and squeeze the ganache on the sides of the cake to create a dripping effect.

Refrigerate the cake for 5-10 minutes for the Ganache to settle.Meanwhile transfer the remaining frosting to a piping bag with small flower nozzle and pipe small dollops of buttercream on top. Apply more Ganache in between the layers.Refrigerate the cake overnight or for 4-5 hours for the frosting to firm a little bit.

Remove the cake from refrigerator just before cutting. The cake can be refrigerated for 3 days. The cake was too addictive for peanut butter fans 😃