Description
This decadent Chocolate Brownie Cake with Peanut Butter Frosting is a rich and fudgy treat perfect for chocolate lovers. Layers of moist brownie cake are topped with a creamy peanut butter frosting and finished with a luscious chocolate ganache drip, making it an indulgent dessert that combines the perfect balance of chocolate and peanut butter flavors.
Ingredients
Scale
For the Chocolate Brownie Cake Layers
- 1 stick (113 grams) unsalted butter
- 8 ounces (227 grams) semisweet baking chocolate, chopped
- 1 cup (200 grams) granulated sugar
- 2/3 cup (133 grams) dark brown sugar
- 3/4 cup (95 grams) all-purpose flour
- 1 cup (85 grams) unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 5 large eggs, at room temperature
- 1/2 cup fresh vegetable oil
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1 cup (270 grams) creamy conventional peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 1/2 cups (313 grams) powdered sugar, sifted
For the Chocolate Drip Ganache and Garnish
- 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- Chopped peanut butter cups (optional)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper to ensure the cakes bake evenly and release easily.
- Melt chocolate and butter: In a heat-safe bowl, combine butter and chopped semisweet chocolate. Microwave for 45 seconds, then stir. Continue heating in 30-second bursts, stirring between each, until fully melted and smooth. Whisk in the granulated and dark brown sugars until well combined, then let the mixture cool.
- Mix dry ingredients: In a separate small bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt thoroughly to evenly distribute the leavening agent and salt.
- Combine wet and dry ingredients: To the cooled chocolate mixture, add eggs one at a time, whisking vigorously for about 30 seconds after each addition until fully incorporated. Then whisk in vegetable oil and vanilla extract. Finally, fold in the dry ingredient mixture gently until just combined, being careful not to overmix.
- Divide and bake batter: Evenly divide the batter among the prepared cake pans. Tap each pan gently on the counter to release any air bubbles. Bake for 25 to 30 minutes, or until the tops feel dry to the touch and a cake tester inserted into the center comes out with a few moist crumbs attached. Avoid overbaking as the cakes will continue to set once removed.
- Cool cake layers: Allow cakes to cool in the pans for about 10 minutes, then invert them onto wire racks to cool completely. Once cooled, the layers can be wrapped tightly in plastic wrap and refrigerated for up to 2 days if not assembling immediately.
- Prepare peanut butter frosting: Using an electric mixer fitted with the paddle attachment, beat the room temperature butter and creamy peanut butter on medium-high speed until light and fluffy. Scrape down the bowl as needed. Add vanilla extract, fine sea salt, and sifted powdered sugar, beating for about 3 more minutes until the frosting is smooth and fluffy.
- Assemble the cake layers: Place one brownie cake layer on a serving plate. Spread about 1/2 cup of frosting evenly over the top. Repeat layering and frosting with the remaining two cake layers, ensuring the final layer is placed with the flat side facing up.
- Apply crumb coat: Frost the entire cake with a thin layer of frosting to seal in crumbs. Use an offset spatula or bench scraper to smooth the surface. Refrigerate for 15 to 20 minutes until the crumb coat is firm.
- Final frosting layer: Spread the remaining frosting evenly over the cake’s surface. Chill again to allow the frosting to set before applying the chocolate drip.
- Make chocolate ganache drip: Place chopped chocolate in a heatproof bowl. Heat heavy cream to a simmer and pour it immediately over the chocolate. Let it sit for a few minutes, then stir until smooth to create ganache. Allow ganache to cool until slightly thickened but still pourable, about 10 minutes. Adjust consistency by briefly microwaving or allowing to cool further as needed.
- Apply chocolate drip: Pour the ganache over the top of the cake, letting it drip naturally down the sides. Allow it to set slightly before proceeding.
- Garnish and store: Optionally, decorate the cake with chopped peanut butter cups for added texture and flavor. Store the finished cake covered at room temperature for up to 1 day or refrigerated for up to 3 days.
Notes
- Ensure eggs are at room temperature for better incorporation and cake texture.
- Do not overbake the brownie cake layers to maintain fudgy texture; they will continue to cook slightly after removal from the oven.
- For easier cake removal, use parchment paper and grease the pans well.
- The frosting can be made a day ahead and stored in the refrigerator; bring to room temperature and re-whip before using.
- If no microwave is available, melt chocolate and butter using a double boiler.
- Ganache consistency is crucial for the drip effect; test on the side of a glass before applying on cake.
- Store cake properly covered to prevent it from drying out.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: chocolate brownie cake, peanut butter frosting, chocolate ganache drip, layered cake, chocolate peanut butter dessert
