Chocolate Fudge Cake with Peanut Butter Buttercream and Chocolate Ganache

Chocolate fudge cake is believed to have originated in the United States in the early 20th century. It quickly became a popular dessert choice for its rich and indulgent flavor.

This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Chocolate Fudge Cake with Peanut Butter Buttercream and Chocolate Ganache

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 120 min Total Time 3 hrs 10 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cups all-purpose flour For the cake:
• 2 cups granulated sugar For the cake:
• ³⁄₄ cup cocoa powder For the cake:
• 2 teaspoons baking powder For the cake:
• 1 ¹⁄₂ teaspoons baking soda For the cake:
• 1 teaspoon salt For the cake:
• 2 eggs For the cake:
• 1 cup milk For the cake:
• ¹⁄₂ cup vegetable oil For the cake:
• 2 teaspoons vanilla extract For the cake:
• 1 cup boiling water For the cake:
• 1 cup unsalted butter For the peanut butter buttercream:
• 1 cup creamy peanut butter For the peanut butter buttercream:
• 4 cups powdered sugar For the peanut butter buttercream:
• 1 teaspoon vanilla extract For the peanut butter buttercream:
• 8 ounces semi-sweet chocolate For the chocolate ganache:
• 1 cup heavy cream For the chocolate ganache:
• 2 tablespoons butter For the chocolate ganache:

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in the boiling water, a little at a time, until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. To make the peanut butter buttercream, beat the butter and peanut butter together until creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
9. Once the cakes are completely cooled, spread a layer of peanut butter buttercream on top of one cake layer. Place the other cake layer on top and frost the entire cake with the remaining peanut butter buttercream.
10. To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chocolate and butter. Stir until smooth and shiny.
11. Allow the ganache to cool slightly, then pour it over the frosted cake, letting it drip down the sides.
12. Let the cake rest for at least 2 hours before serving to allow the flavors to meld together.
13. Slice and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.