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Rich Chocolate Peanut Butter Cake

The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
  • Total Time
    Prep: 35 min. + chilling Bake: 25 min. + cooling
  • Makes
    14 servings

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup strong brewed coffee
  • 1 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • FILLING:
  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 1-1/2 cups confectioners' sugar
  • FROSTING:
  • 1/2 cup creamy peanut butter
  • 6 ounces bittersweet chocolate, chopped
  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1/3 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 cups dark chocolate chips, optional
  • 1 cup peanut butter chips, optional
  • 1 teaspoon shortening, optional

Directions

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended.
  • Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
  • For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
  • Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
  • For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.
Nutrition Facts
1 slice (calculated without chocolate curls): 883 calories, 60g fat (23g saturated fat), 100mg cholesterol, 670mg sodium, 83g carbohydrate (60g sugars, 4g fiber), 11g protein.

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