A decadent Dream Cake
Moist chocolate layers meet creamy peanut butter frosting, finished with a smooth chocolate glaze. This irresistible treat is perfect for any special occasion.
Ingredients
Cake:
2 cups (250g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups (400g) granulated sugar
1/4 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
1 cup (240ml) strong brewed coffee
1 teaspoon pure vanilla extract
Frosting:
1 cup (230g) unsalted butter, softened
1 1/4 cups (300g) creamy peanut butter
2 cups (400g) powdered sugar
1/3 cup (80ml) heavy cream
1 teaspoon pure vanilla extract
Ganache:
100g dark chocolate chips
1/2 cup (120ml) heavy cream
Directions
Make the Cake:
Preheat oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and dust with cocoa powder.
Mix dry cake ingredients in one bowl.
In another, combine buttermilk, eggs, oil, and vanilla extract, then add to dry mix. Stir in coffee.
Divide batter between pans. Bake for 25-30 minutes. Allow to cool completely.
Frosting:
Beat butter and peanut butter until smooth. Gradually add powdered sugar, cream, and vanilla extract.
Transfer to a piping bag.
Assembly:
Trim cake tops if necessary. Frost one layer, add the second. Frost sides and top. Chill for 2-3 hours.
Ganache:
Pour heated cream over chopped chocolate. Stir until smooth.
Pour over cake, allowing it to drizzle. Pipe frosting for decoration.
Storage: Refrigerate for up to 5 days