Chocolate Peanut Butter Cake Recipe
gluten free chocolate cake, chocolate buttercream filling, salty-sweet peanut butter frosting, and chocolate ganache
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Ingredients
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Cake
Chocolate Buttercream Filling
Peanut Butter Frosting
Chocolate Ganache
Method
Cake Preparation
- 1
Mix Dry Ingredients
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- 2
- 3
Combine Mixtures
Gradually mix the dry ingredients into the wet ingredients until just combined.
- 4
Bake the Cake
Pour the batter into a greased and lined cake pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean.
- 5
Cool
Let the cake cool completely before frosting.
Filling and Frosting
- 6
Make Chocolate Buttercream
Beat the unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth. Add vanilla and mix well.
- 7
Make Peanut Butter Frosting
In a separate bowl, beat the peanut butter and unsalted butter together until creamy. Gradually add powdered sugar and milk, mixing until smooth. Add a pinch of salt to taste.
Assembly
- 8
Layer Cake
Slice the cooled chocolate cake in half horizontally. Spread a layer of chocolate buttercream on the bottom half.
- 9
Add Peanut Butter Frosting
Spread a layer of peanut butter frosting over the chocolate buttercream, then place the top half of the cake on.
- 10
Frost the Top
Use the remaining peanut butter frosting to frost the top and sides of the cake.
Ganache Topping
- 11
Make Ganache
In a saucepan, heat the heavy cream until just boiling. Pour over the dark chocolate chips in a bowl and stir until melted and smooth. Allow to cool slightly before pouring over the frosted cake.