Dive into the indulgent flavors of our Chocolate & Peanut Butter Cake, a perfect blend of moist chocolate sponge cake and rich fillings. Studded with mini Reese’s peanut butter cups and layered with smooth chocolate ganache, this cake is then enveloped in a fluffy peanut butter whipped cream that brings all the elements together deliciously.
Why You’ll Love This: Chocolate and peanut butter is a classic combination that never disappoints, and this cake takes that duo to the next level. The moist sponge, rich ganache, and creamy peanut butter whipped cream make each slice a luxurious treat.
Perfect Occasion: This cake is ideal for celebrations, be it birthdays, anniversaries, or any festive gathering. It’s also a fantastic choice for a decadent dessert at a dinner party or as a special treat for peanut butter and chocolate lovers.
Decoration Tips: Decorate the cake with additional Reese’s peanut butter cups and chocolate shavings for a visually stunning and tempting finish. Drizzle melted peanut butter over the top for an extra glossy look.
Chocolate Sponge Cake Ingredients:
- 200ml (3/4 cup + 1 tablespoon) almond milk or any milk
- 1/2 tsp white vinegar
- 20ml (1 tablespoon) plain unsweetened yogurt (e.g., almond milk yogurt)
- 140g (2/3 cup) granulated sugar (or castor, or golden sugar)
- 60ml (1/4 cup) vegetable oil (or sunflower, grapeseed)
- 1 teaspoon vanilla extract
- 15g (3 tablespoons) cocoa powder
- 1 + 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 140g (1 cup + 2 tablespoons) all-purpose flour
- 1/8 teaspoon salt
- 10-12 mini Reese’s peanut butter cups
Method:
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform cake tin.
- In a bowl, mix the milk, vinegar, and yogurt. Let it sit for 5 minutes. Add sugar, oil, and vanilla extract, mixing until the sugar is almost dissolved.
- Sift together cocoa powder, baking powder, baking soda, flour, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared tin. Arrange mini Reese’s cups in a circle on top. Bake for 25-30 minutes or until firm to touch. Cool completely.
Chocolate Ganache Ingredients:
- 160ml (2/3 cup) whipping cream
- 160g (1 cup) milk chocolate (or oat milk chocolate)
Ganache Method:
- Chop the chocolate and place in a heatproof bowl.
- Heat the cream until it simmers, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth.
- Cover with plastic wrap touching the surface and let cool for 45 minutes before pouring over the cake. Let set in the fridge.
Peanut Butter Whipped Cream Ingredients:
- 240ml (1 cup) non-dairy whipping cream
- 40g powdered sugar
- 3 tablespoons smooth peanut butter
- A pinch of salt
Whipped Cream Method:
- Combine all ingredients in a mixing bowl. Whip until stiff peaks form using a whisk attachment.
- Spread the whipped cream over the set ganache layer. Chill the cake for at least an hour.
Decoration and Serving:
- Before serving, decorate with melted peanut butter, additional Reese’s cups, and chocolate shavings.
- Keep the cake chilled until ready to serve.
Enjoy this sinfully delightful Chocolate & Peanut Butter Cake, a true masterpiece for any occasion that calls for a special dessert!
