Indulge in the ultimate dessert with this Chocolate Brownie Cake topped with creamy Peanut Butter Frosting! Perfect for celebrations or a sweet treat at home, this cake is sure to impress.
Tips for Success
Make sure to let your chocolate mixture cool before adding the eggs for the perfect texture. And trust me, the combination of peanut butter and chocolate is simply divine!
Favorite Parts
The chocolate drip is such a satisfying finishing touch, making this cake not just tasty but also a showstopper!
Ingredients
- Brownie Cake Layers:
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- Peanut Butter Frosting:
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- Chocolate Drip:
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Instructions
- Make the cake layers:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper.
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Step 2- Melt chocolate and butter: In a heat-safe bowl, combine the butter and chocolate and microwave for 45 seconds. Stir and continue to heat in 30-second bursts, stirring between bursts, until melted and smooth. Whisk in the sugars until combined. Let cool.
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Step 3- Mix dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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Step 4- Combine wet and dry ingredients: To the cooled chocolate mixture whisk in the eggs, one at a time, whisk vigorously for 30 seconds until very well combined. Add in the oil and vanilla and whisk until combined. Add the dry ingredients and gently fold to combine.
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Step 5- Bake the layers: Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles. Bake for 25 to 30 minutes, or until the tops are dry and a cake tester inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven.
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Step 6- Cool the cakes: Cool in pans for 10 minutes, then turn out onto a wire rack and allow to cool completely. At this point, the brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before assembling.
- Make the frosting:
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Step 7- Beat butter and peanut butter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.
- Assemble the cake:
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Step 8- Layer the cake: Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the frosting. Repeat with the remaining two cake layers, leaving the top layer flat side up.
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Step 9- Apply crumb coat: Apply a thin layer of crumb coat icing to the entire surface of the cake, scraping away any excess with an offset spatula or bench scraper to create a spackle-like coating. Refrigerate until solid, about 15 to 20 minutes.
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Step 10- Frost the cake: Spread the remaining frosting in an even layer all over the cake. Refrigerate to solidify again while you make the chocolate drip.
- Make chocolate drip:
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Step 11- Prepare chocolate drip: Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer, then immediately remove from heat and pour over the chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
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Step 12- Cool and test drip consistency: Allow to cool until ganache has thickened but is still pourable, about 10 minutes. Don't place ganache in the fridge to cool. Test the consistency of the drip by pouring a little down the side of a glass. If it's too thick, microwave for 5 to 10 seconds. If it's too thin, allow to continue to cool. Spread the drip all over the top of the cake and allow it to drip down the sides.
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Step 13- Garnish the cake: Allow to set slightly before garnishing with the peanut butter cups, if desired.
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Step 14- Storage tips: The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.
Nutrition
- Calories: 450, Fat: 25g, Carbs: 52g, Protein: 7g
Cooking techniques
Microwaving chocolate and butter together is a quick method to achieve a smooth mixture. Remember to stir frequently to avoid burning!
Variations or substitutions
Feel free to use almond or cashew butter instead of peanut butter for a different flavor profile. You can also try adding nuts or chocolate chips to the brownie layers for extra texture!
Storage tips
Keep the cake covered at room temperature for up to a day, or refrigerate it for up to three days to maintain its freshness.
Notes
For a nut-free version, you can substitute the peanut butter with a sunflower seed butter or a nut-free alternative.
