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Dark Chocolate Peanut Butter Cake

A delicious Dark Chocolate Chiffon Cake with alternating layers of Chocolate Ganache and Peanut Butter Frosting

Course: cakes, chocolate, chocolatecake, Dessert
Cuisine: desserts
Keyword: cakes, Chiffoncake, chocolate, peanutbutter
Ingredients for Dark Chocolate Chiffon Cake
  • 90 g Cake flour
  • ¼ tsp Baking power
  • ¼ tsp Baking Soda
  • 23 g Cocoa powder
  • 65 ml Oil
  • 100 ml Water
  • 1/4 tsp vanilla paste
  • 3 Egg yolks
  • 1/4 tsp salt
  • 30 g Castor Sugar
  • 3 egg whites
  • 37 g Castor Sugar
  • ¼ tsp cream of tartar
Ingredients for Chocolate Ganache
  • 135 g Whipping cream
  • 165 g Dark Chocolate I use a mixture of 65% and 75%
Ingredients for Peanut Butter frosting
  • 75 g unsalted butter Room temperature
  • 120 g creamy peanut butter
  • 60 g icing sugar
  • 80 ml cream
Steps to make chiffon cake
  1. Preheat oven to 175 deg celcius
  2. Line the base of 3 6” Round pans with baking paper
  3. Place 3 egg whites into a medium bowl and using a hand held mixer, whip whites till frothy.
  4. Add 1/3 of the 37g castor sugar to the whites and continue beating.
  5. Add the remaining 2/3 castor sugar in 2 additions and whip whites till stiff peaks
  6. In another medium bowl, sift flour, baking powder, baking soda and salt together. Leave aside
  7. Mix Cocoa powder with oil and stir till smooth. Set aside
  8. In another bowl, whip egg yolks with castor sugar until light and creamy using a hand held mixer
  9. Add in cocoa oil mixture to the egg yolk mixture and whip until combine
  10. Add in water and continue mixing until combine
  11. Add in flour mixture and beat until just combine
  12. Fold in egg white mixture into the above batter in 3 additions gently.
  13. Divide the Chiffon batter into the 3 round pans evenly
  14. Bake in preheated oven for 15-20 mins until a toothpick inserted into the centre of cake comes out clean.
Steps to make Chocolate Ganache
  1. In a small saucepan, heat cream until it starts to boil
  2. Pour cream over chocolate and mix to combine till a smooth ganache is formed.
Steps for Peanut Butter Frosting
  1. Using a hand held mixer, beat butter until light and fluffy.
  2. Add peanut butter, icing sugar and cream and whip up it achieves a smooth frosting consistency.
Assembling the Chocolate Peanut Butter Cake
  1. Slice the dome portion of the Dark Chocolate Chiffon Cake so you have 3 even layers
  2. Place one layer of cake on a cake board
  3. Add 1/4 of the peanut butter frosting over the cake and spread till a smooth layer is form
  4. Add 1/4 of the chocolate ganache over the cake and spread till a smooth layer is form
  5. Top with second layer of cake
  6. Repeat steps 3 and 4
  7. Top with third layer of cake
  8. Repeat steps 3 and 4 ( You should end up with chocolate ganache on top)
  9. Set in freezer for about 15 mins.
  10. Frost the remaining ¼ peanut butter frosting and chocolate ganache over the sides of the cake.
  11. Refrigerate to set the cake and enjoy!