Peanut Butter Chocolate Cake

This colossal Peanut Butter Chocolate Cake recipe is made from scratch and is garnished with peanut butter truffles. The ultimate cake for celebrations

Course Dessert

Cuisine American

Keyword anniversary cakes, chocolate frosting, peanut butter cake, seven layer cake

Prep Time 20

Cook Time 55

Cooling Time 3

Total Time 1 15

Servings slices

Calories 753kcal

Ingredients

For Peanut Butter Cakes

4 cups Cake Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 cup Unsalted Butter softened
1/2 cup Peanut Butter
1 1/4 cup Brown Sugar
2 large Eggs
1 1/2 cups Milk
1/2 cup Sour Cream
1 teaspoon Vanilla

For Chocolate Frosting

3 cups Peanut Butter & Cocoa Pebbles Cereal
1 1/2 cups Butter softened
4 1/2 cups Confectioners Sugar
3/4 cup Cocoa Powder
3 teaspoons Vanilla
6 tablespoons Sour Cream

For Peanut Butter Chocolate Truffles

1 cup Peanut Butter
2 tablespoons Confectioners Sugar
2 cups Peanut Butter & Cocoa Pebbles Cereal

For Chocolate Ganache

1 cup Semi-Sweet Chocolate Chips
1/2 cup Heavy Cream
2 teaspoons Color Sprinkles optional

US Customary - Metric

Instructions

For Peanut Butter Cakes

Preheat oven to 350 F
Grease seven 8" Cake Pans*
In a bowl, combine the flour, salt, baking powder and baking soda. Set aside
Combine the milk and sour cream together, set aside
Using the mixer, combine the butter, peanut butter and brown sugar for 4-5 minutes or until creamy
Add the eggs one at a time mixing well after each addition. Pour in the vanilla
Add 1/3 of the flour mixture alternating with the milk mixture starting and ending the flour. Do not overmix
Pour 1 cup of cake batter on each of the cake pans and spread evenly (batter will be thick). Bake for 10-12 minutes or until browned on top and springy to the touch
Remove from oven and cool in pan for 10 minutes and unmold onto a baking rack to cool of completely

For Chocolate Frosting

Ground cereal in a food processor
Sift the confectioners sugar and cocoa into a bowl. Add the cereal and mix. Set aside
Using the mixer, whip the butter for 3-4 minutes until creamy. Add the vanilla
With the mixer running, slowly add the sugar mixture.
Finally, add the sour cream and mix well

For Peanut Butter Chocolate Truffles

Ground 1 cup of cereal in a food processor (save the other cup for later)
In a bowl, mix the ground cereal, peanut butter, and confectioners sugar. Cover and freeze for 1 hour or until firm
Remove from bowl and shape into 1 teaspoon balls. Roll each ball with the remaining cereal
Freeze truffles until ready to use

For Chocolate Ganache

In a bowl, add the chocolate chips
Microwave cream for 45 minutes or until boiling
Pour the hot heavy cream on top of the chocolate chips and let it stand for 2 minutes
After 2 minutes, mix with a spoon until the chocolate chips are completely melted and the mixture is smooth

Assembly

Place 1 layer of cake into a cake plate and add a thin layer of chocolate frosting. Top with next layer of cake and repeat with the next layer of cakes
Frost top and sides of the cake with the remaining chocolate frosting. Refrigerate for 30 minutes until set
Drizzle the warm ganache all over the top of the cake and let it drip down the sides
Add the sprinkles and decorate with the truffles all around the top and the bottom
Refrigerate until ready to serve
Enjoy!

Notes

*If you don't have seven 8" cake pans, use as many as you can and take turns in the oven.

Nutrition