This Peanut Butter Truffle Chocolate Cake recipe is going to be your new peanut butter and chocolate obsession. 🙂 With a layer of my favorite chocolate cake, plus a layer of peanut butter truffle, this cake will definitely be your new favorite.
Looking for more chocolate cake recipes? Try my favorite moist chocolate cake!
Peanut Butter Truffle Chocolate Cake
So for the past month I’ve been reading a new book that I’ve got to share with you. It’s called “A Woman After God’s Own Heart” by Elizabeth George. It has really been an awesome read.
It focuses on pursuing God’s priorities for us and has totally changed the way I prioritize. It looks at areas like your husband, your children, your home, etc. and after the first few chapters, I wrote down a list of the way I wanted to prioritize things. It was clear that I wasn’t actually prioritizing things that way, so I’ve been working on it as I’ve been reading. So far, I’ve done pretty well. In fact, now the hubs is reading the men’s version. He said he needed to know what was in the book that has caused this change in me, because he wants it too. 🙂
I feel like I’ve been a better wife, been better about keeping our home and I’ve even lost almost 10 lbs as I try to focus more on my health. And yet I’m the busiest I’ve ever been at work and with the blog, but I’ve managed to not let it take over everything else – which it used to do. In general, I’ve been much happier (not that I wasn’t before, but it’s a different happy).
It’s seriously been an amazing change and I’ve learned a lot. So if you are looking for a new book, look no further. This is the one. 🙂
What Makes this the Best Peanut Butter Chocolate Cake?
This Peanut Butter Truffle Chocolate Cake is also “the one” as far as cakes go.
The bottom layer is probably the moistest chocolate cake you’ll ever have. I love it. It’s a slow bake cake with a very thin batter, so don’t be alarmed – it’s supposed to be that way.
You’ll want to bake the cake in a 9 inch pan. If you have a springform pan that doesn’t leak (do those exist?), that would be best. Once the cake is baked and cooled, you’ll cut the dome off the cake and place it back into the springform pan. If you used a regular cake pan, you’ll still want to use a spring form pan. I also line the insides of the springform pan with parchment paper, to make removal from the pan easier.
The top layer is a peanut butter truffle made from peanut butter chips, heavy cream and mascarpone cheese. It is seriously so good. It gets fairly firm when cold, but if you want it a little softer just set it out for about 15 minutes or so and it’ll soften.
To make the truffle layer, you’ll start off by making peanut butter ganache. The ganache should cool until it’s still stirable, but thickened. I placed mine in the fridge for about an hour. Then the mascarpone cheese is stirred in. I love the mascarpone because it’s not over powering and I love the soft flavor. If you’d prefer though, you could try cream cheese.
The truffle mixture should be fairly thick. You’ll spread it on top of the chocolate cake and allow it to firm up in the fridge. Once ready, remove it from the spring form pan, top with chocolate icing and chocolate sauce and you’re done! It’s really not a hard cake to make, there’s just a few steps. The hardest part is the waiting!
The combination of moist chocolate cake with smooth, creamy peanut butter truffle is to die for!
You might also like:
Peanut Butter Chocolate Buckeye Cupcakes
Peanut Butter Chocolate Chip Macaroons
Loaded Peanut Butter Layer Cake
Mini Reeses Peanut Butter Cheesecakes
Peanut Butter Chocolate Mousse Cake
Reeses Peanut Butter Chocolate Chip Cookie Cake
Peanut Butter Cookie Dough Brownie Layer Cake
Peanut Butter Truffle Chocolate Cake
- Prep Time: 5 hours
- Cook Time: 35 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12-14 Servings
- Category: Cake
- Method: Oven
- Cuisine: American
This Peanut Butter Truffle Chocolate Cake recipe is going to be your new PB & chocolate obsession with layers chocolate cake + peanut butter truffle!
- 1 cup flour
- 1 cup sugar
- 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/2 cup boiling water
- 20oz peanut butter chips
- 2 1/4 cups heavy cream
- 1 cup (8 oz) mascarpone cheese
- 1/4 cup shortening
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup Hershey’s Special Dark Cocoa powder
- 2–3 tsp water
- Serving Size: 1 Slice
- Calories: 771
- Sugar: 38.4 g
- Sodium: 413 mg
- Fat: 49.1 g
- Carbohydrates: 75.7 g
- Protein: 12.8 g
- Cholesterol: 82.7 mg
Keywords: peanut butter chocolate cake, peanut butter chocolate dessert, peanut butter truffle recipe
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If I wanted to switch out the pb chips for pb, do you know how much pb to use?
That substitution will not work the same.
You say in #19: “Pipe icing around the edges of the cake, then drizzle with chocolate sauce”.
My question is, what sauce? You have ingredients and directions for the icing but not the chocolate sauce.
I used a smuckers chocolate sundae syrup.
Can you freeze it
I would think it’d be fine to freeze it.
Can I use regular peanut butter instead of the chips?
It wouldn’t turn out the same or firm up properly.
Hi – This cake looks amazing and I’m very excited about making it for Mother’s Day! I noticed that you didn’t give the instructions for piping the rosettes on top of the cake, only the instructions for the chocolate icing,. Did you use the same icing or did you use something different for the rosettes?
Hmm, there are some swirls around the edge of the cake, but I don’t see any rosettes? The chocolate frosting is what I used.
This cake smells great, but @ 300 for 35 minutes the center is nowhere near set. ???? I made sure I used a 9 inch pan as called for (BTW, I have a Kitchen Aid springform that has only leaked with very thin batters). Continuing the cooking process… Timer just went off, looks like 50 minutes is what it needed for me. Can’t wait to finish it and serve for my son’s 21st birthday tomorrow! Thanks for sharing this great looking recipe!
I hope you enjoyed it!
Boy do these sound good. Can’t wait to make these, thanks for sharing this recipe.
Hi.Lindsay I have a question about the 1/4 cup shortening what does it means shortening I can’t find the meaning thank you! I really want to make this cake .
Shortening is a butter replacement that tends to have a bit more stability. But you could replace it with additional butter instead.
Hi Lindsay! First of all your cake looks amazing!!! I want to make it for my boyfriends birthday but i have a little problem. I’m from Hungary, Europe and we don’t have peanut butter chips in the stores . So my question is how can i replace it? Thank you for your answer!
Hmm, I’m not sure. I’ve gotten this question a few times and I’d like to try and see if regular peanut butter would work, but haven’t had the chance yet.
You continue to amaze me wit the cakes you make. Need this one just like every other one you make with peanut butter or funfetti.