Peanut Butter Truffle Chocolate Cake

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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!

Table of Contents

• Peanut Butter Truffle Chocolate Cake
• What Makes this the Best Peanut Butter Chocolate Cake?
• Get the Recipe

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

Recipe

Peanut Butter Truffle Chocolate Cake

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• Author: Lindsay
• Prep Time: 5 hours
• Cook Time: 35 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12-14 Servings
• Category: Cake
• Method: Oven
• Cuisine: American

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Description

This Peanut Butter Truffle Chocolate Cake recipe is going to be your new PB & chocolate obsession with layers chocolate cake + peanut butter truffle!

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Ingredients

CHOCOLATE CAKE

• 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

PEANUT BUTTER TRUFFLE 

• 20oz peanut butter chips
• 2 1/4 cups heavy 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

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Instructions

1. Prepare 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.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.

7. To make the truffle layer, put peanut butter chips into a mixing bowl.

8. Microwave heavy cream until boiling, then pour over peanut butter chips.

9. Cover bowl with clear wrap and allow to sit for 5-7 minutes.

10. Whisk mixture until smooth, then cover and place in refrigerator for about 45 minutes to an hour. It should thicken, but still be stirable.

11. Stir in mascarpone cheese until smooth.

12. Once cake has cooled, use a serrated knife to cut off the cake dome.

13. 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.

14. 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.

15. Once truffle layer is firm, remove cake from pan.

16. To make the icing, beat butter and shortening until smooth.

17. Add powdered sugar, cocoa and 1 tsp of water and mix until smooth.

18. Add more water as needed until the icing is a smooth consistency.

19. Pipe icing around the edges of the cake, then drizzle with chocolate sauce.

20. 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.

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Nutrition

• 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

Enjoy!