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A slice of peanut butter truffle chocolate cake on a gold plate.
5 from 1 vote

Peanut Butter Truffle Chocolate Cake

Author Lindsay
Servings 12 -14 Servings
Prep Time 5 hours
Cook Time 35 minutes
Total Time 5 hours 35 minutes
This Peanut Butter Truffle Chocolate Cake recipe is going to be your new PB & chocolate obsession with its layers of chocolate cake and peanut butter truffle!

Ingredients
 

Chocolate Cake

  • 1 cup all-purpose flour
  • 1 cup granulated 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 extract
  • 1/2 cup boiling water

Peanut Butter Truffle

  • 20 oz peanut butter chips
  • 2 1/4 cups heavy whipping cream
  • 1 cup (8 oz) mascarpone cheese

Chocolate Icing

  • 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

Instructions
 

Make Chocolate Cake

  • Prepare a 9-inch cake pan with a parchment paper circle in the bottom and grease the sides. If you have a leakproof 9-inch springform pan, that would be best.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.
  • Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.

Make Truffle Layer

  • To make the truffle layer, put peanut butter chips into a mixing bowl.
  • Microwave heavy cream until boiling, then pour over peanut butter chips.
  • Cover bowl with clear wrap and allow to sit for 5-7 minutes.
  • Whisk mixture until smooth, then cover and place in refrigerator for about 45 minutes to an hour. It should thicken, but still be stirable.
  • Stir in mascarpone cheese until smooth.
  • Once cake has cooled, use a serrated knife to cut off the cake dome.
  • Place cake into 9-inch springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
  • Pour peanut butter mixture over cake and spread evenly. It may come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.
  • Once truffle layer is firm, remove cake from pan.

Finish Cake

  • To make the icing, beat butter and shortening until smooth.
  • Add powdered sugar, cocoa and 1 tsp of water and mix until smooth.
  • Add more water as needed until the icing is a smooth consistency.
  • Pipe icing around the edges of the cake, then drizzle with chocolate sauce.
  • Refrigerate until ready to serve. You can let it sit out for about 15-20 minutes for the truffle layer to soften, if you prefer.

Nutrition

Calories: 605kcalCarbohydrates: 52gProtein: 6gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 261mgPotassium: 214mgFiber: 4gSugar: 38gVitamin A: 1087IUVitamin C: 0.3mgCalcium: 86mgIron: 2mg

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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