Description

A moist, substantial peanut butter cake topped with light, airy whipped chocolate ganache. This one-bowl recipe is beginner-friendly, gluten-free adaptable, and provides a balanced indulgence with protein and healthy fats.

Ingredients

Scale

113g (1/2 cup) unsalted butter, softened to room temperature
200g (1 cup) granulated sugar
2 large eggs, room temperature
240g (1 cup) natural creamy peanut butter
150g (1 1/4 cups) all-purpose flour
30g (1/4 cup) unsweetened cocoa powder (Dutch-processed recommended)
5g (1 tsp) baking powder
2g (1/2 tsp) baking soda
3g (1/2 tsp) salt
120ml (1/2 cup) heavy cream, cold
170g (1 cup) dark chocolate chips (60-70%)

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or non-stick spray, dust with flour, and line the bottom with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (2-3 minutes with mixer, 5 minutes by hand).
Add eggs one at a time, mixing well after each addition. Stir in the peanut butter until the mixture is smooth and homogenous.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, heat heavy cream in a small saucepan over medium heat until it just starts to simmer.
Pour hot cream over dark chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir slowly until smooth.
Let ganache cool at room temperature for 15-20 minutes, stirring occasionally, until thickened but pourable.
Whip the ganache on medium-high speed for 2-3 minutes until it becomes light, fluffy, and pale.
Spread the whipped ganache over the completely cooled cake using an offset spatula. Garnish with chopped peanuts if desired.

Notes

Ensure all ingredients (butter, eggs, peanut butter) are at room temperature for best emulsification. Do not skip the cooling step before adding ganache, or it will melt. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free baking blend. The cake tastes better the next day as flavors meld.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of th
Calories: 420
Sugar: 35
Sodium: 280
Fat: 24
Saturated Fat: 10
Carbohydrates: 45
Fiber: 3
Protein: 12

Keywords: peanut butter cake, chocolate ganache, whipped ganache, Reese's cake, gluten-free cake, one-bowl cake, comfort food, baking