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Gooey Chocolate Peanut Butter Cake

If you’re a fan of the classic combination of chocolate and peanut butter, this Gooey Chocolate Peanut Butter Cake is about to become your new favorite dessert. Rich, decadent, and utterly indulgent, this cake features layers of moist chocolate cake
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Ingredients
  

  • For the Chocolate Cake:
  • - 2 cups all-purpose flour
  • - 1 ¾ cups granulated sugar
  • - ¾ cup unsweetened cocoa powder
  • - 2 teaspoons baking powder
  • - 1 ½ teaspoons baking soda
  • - 1 teaspoon salt
  • - 1 cup whole milk at room temperature
  • - ½ cup vegetable oil
  • - 2 large eggs at room temperature
  • - 2 teaspoons vanilla extract
  • - 1 cup boiling water
  • #### For the Peanut Butter Filling:
  • - 1 cup creamy peanut butter
  • - 4 tablespoons unsalted butter softened
  • - 1 cup powdered sugar
  • - 1 teaspoon vanilla extract
  • - 3-4 tablespoons milk to achieve desired consistency
  • #### For the Chocolate Ganache:
  • - 1 cup heavy cream
  • - 8 oz semisweet chocolate chopped
  • - 2 tablespoons unsalted butter

Instructions
 

  • Preheat the Oven:**
  • - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • **Prepare the Chocolate Cake:**
  • - In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • - Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes, until well combined.
  • - Gradually add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin, but this is normal.
  • - Pour the batter evenly into the prepared cake pans.
  • - Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • - Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • **Prepare the Peanut Butter Filling:**
  • - In a medium bowl, beat the peanut butter and softened butter together until smooth and creamy.
  • - Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
  • - Add the milk, one tablespoon at a time, until the filling reaches a smooth, spreadable consistency.
  • **Prepare the Chocolate Ganache:**
  • - Place the chopped chocolate in a heatproof bowl.
  • - In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
  • - Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt.
  • - Add the butter and stir until the mixture is smooth and glossy. Let the ganache cool slightly until it thickens but is still pourable.
  • **Assemble the Cake:**
  • - Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
  • - Spread the peanut butter filling evenly over the top of the first layer.
  • - Place the second cake layer on top.
  • - Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Use a spatula to spread the ganache evenly over the cake.
  • **Serve:**
  • - Let the cake sit for at least 30 minutes to allow the ganache to set.
  • - Slice and serve the cake at room temperature. Store any leftovers in an airtight container.