Chocolate Cake with Ganache and Peanut Butter Sauce – Perfectly moist chocolate buttermilk cake drizzled with the classic flavors of chocolate and peanut butter.
The idea for this cake came about when I made brownies with caramel sauce, but completely forget that Kale couldn’t eat them. I didn’t consider that braces and sticky caramel are not a good mix, so I promised to make a different dessert that he could eat. I must admit, I got a little carried away and that’s how Chocolate Cake with Ganache and Peanut Butter Sauce came to be.
This cake is wonderfully moist and topped with the classic flavors of chocolate and peanut butter. The cake itself requires some technique to make but it is worth it, and the ganache and peanut butter sauce come together in no time. If you love chocolate and peanut butter, give this cake a try. You won’t be disappointed.
Preheat and Pan Prep:
Preheat the oven to 350 degrees and prepare a bundt pan with cooking spray.
Combine the Sugar and Eggs:
This step can be tricky if you aren’t familiar with heating eggs. Using a double boiler, combine the eggs and sugar and whisk until the sugar melts. The eggs should not cook. If they appear to scramble or stick to the sides of the pan, the temperature is too high. (This happened to me and it took forever to scrub the pan clean!) The best option here is to cook the eggs and sugar low and slow. The mixture temperature should reach about 110-115 degrees. Have a strainer handy to pour the eggs through just in case some of them scrambled. The strainer should catch large pieces, so they don’t end up in the cake batter.
Next, place the egg mixture into the bowl of a stand mixer. Use the whisk attachment and beat on high speed until the eggs are pale yellow and have a ribbon appearance (about 4 to 5 minutes).
Make the Batter:
In a separate small bowl, combine the cocoa powder, hot coffee, and vanilla. Stir until well combined and the cocoa dissolves.
In another small bowl, combine the flours, baking soda, and salt, and stir to combine.
Add the cocoa mixture, butter, baker’s chocolate, and chocolate chips to the eggs and mix on medium speed until combined. Scrape the sides of the bowl as needed.
Slowly add the flour mixture and buttermilk alternating between dry and wet to the bowl of the mixer. Scrape the sides of the mixing bowl as needed.
Carefully pour the batter into the bundt pan. Gently tap the pan against the countertop or another hard surface to force air bubbles out.
Place the pan in the center of the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean.
After the cake finishes baking, remove from the oven and allow to cool upright on a cooling rack. Once the cake is completely cool, turn it upside down on a serving plate. Allowing the cake to cool completely will help it come out of the pan without tearing.
Make the Ganache:
I made just enough ganache to drizzle over the top of the bundt cake but not cover it completely. This recipe is versatile, so you can adjust the thickness as needed. Place the chocolate chips in a small saucepan over low heat. After they’ve started to melt, add the heavy cream and whisk to combine. Add additional heavy cream to achieve the desired consistency. Use a spoon to drizzle the chocolate cake with ganache.
Make the Peanut Butter Sauce:
Combine peanut butter and sweetened condensed milk over low heat in a small saucepan. Next, add three tablespoons of water and stir well to combine. Remove the pan from the heat and add the vanilla. Use a spoon to layer the peanut butter sauce over the ganache. The peanut butter sauce thickens quickly, but it should be easy to handle.
Store the finished cake in an airtight container for 3 to 4 days.
- 5 eggs
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup hot coffee
- 1 Tablespoon vanilla
- 1 cup cake flour
- 3/4 cup All-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 ounces semi-sweet baker’s chocolate squares, melted
- 2 ounces semi-sweet chocolate chips, melted
- 12 Tablespoons unsalted butter, softened
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup creamy peanut butter
- 1/2 cup sweetened condensed milk
- 3 Tablespoons water
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees and prepare a bundt pan with cooking spray.
Place eggs and sugar in a double boiler over low heat. Whisk continuously until sugar is dissolved and the mixture reaches a temperature of 110-115 degrees. The eggs should not cook but should be warm.
After the mixture reaches 110-115 degrees, pour it into the bowl of a stand mixer. Use the whisk attachment and beat on high speed until the eggs become pale yellow and ribbon-like (about 4-5 minutes).
In a separate small bowl, combine the cocoa powder, hot coffee, and vanilla. Stir until the cocoa powder dissolves.
In a second small bowl, combine the flours, baking soda, and salt. Stir to combine.
Once the eggs are whipped, add the cocoa mixture, softened butter, baker’s chocolate and chocolate chips. Mix on medium speed until combined.
Next, add the flour and buttermilk to the bowl of the stand mixer, alternating between the two. Mix on low between each addition and scrape the sides of the bowl as needed.
Pour the mixture into the prepared cake pan. Tap the pan gently against the countertop to force air bubbles to the surface.
Place the pan in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow to cool on a cooling rack.
After the cake is completely cool, remove it from the pan by turning it upside down on a serving plate.
Place chocolate chips in a small saucepan over low heat. Allow them to melt slightly.
Add the heavy cream and whisk to combine. Adjust the amount of cream for desired thickness.
Use a spoon to drizzle ganache over cooled cake.
Place peanut butter and sweetened condensed milk in a small saucepan over low heat and combine.
Add water and mix well.
Remove from heat and add vanilla. Stir to combine.
Use a spoon to drizzle peanut butter sauce over ganache.