Peanut Butter Cup Overload Cake

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

Today, I turn 34 years young, and I have the most serious of serious questions to ask. Does this mean I’m now in my mid-30’s? If the answer is yes, don’t tell me. It dumbfounds me to think that at 34 years old, my mom already had a 9-year-old and a 7-year-old. I barely feel like a grown-up, save for the mortgage payments and general responsibilities that come with not being 18 anymore.

If time is going to keep on moving, we might as well welcome it with open arms and some phenomenal cake, right? I have had this cake on the brain for months, but decided to shelve it and save it for my birthday. I couldn’t think of anything more perfect for me than an overdose of chocolate and peanut butter to the highest degree.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

I basically took my favorite chocolate cake, my favorite peanut butter frosting, tons of peanut butter cups, and smooshed it all together into one of the most fabulous cakes I have made to date.

For someone who could eat chocolate and peanut butter for breakfast, lunch and dinner, this cake is a dream come true.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

The cake is the same one I used for my Snickers cake last year; do you remember how much I went on and on about how it’s the best chocolate cake ever?

Well, it’s still the best chocolate cake ever.

Case closed.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

The peanut butter frosting is a double batch from my chocolate-peanut butter cupcakes, and I love it because it’s silky smooth, super peanut butter-y and not at all too sugar-y. I would love to just eat it from a bowl with a spoon. However, I’ll settle for it on this cake along with tons of chopped peanut butter cups, because, of course, there needs to be peanut butter cups.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

I plan to spend my birthday relaxing, going to a hockey game, and eating a ridiculous amount of dessert.

That’s what birthdays are for, right?

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

One year ago: Italian Easter Pie
Three years ago: Tiramisu Cupcakes
Four years ago: Easy Vanilla Bean Buttercream
Six years ago: Slow Cooker Beef Burgundy

Peanut Butter Cup Overload Cake

Yield: 12 to 14 servings

Prep Time: 3 hours

Cook Time: 32 minutes

Total Time: 3 hours 30 minutes

A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache.

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream

For the Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

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282 Responses to “Peanut Butter Cup Overload Cake”

  1. Diane White on March 25, 2014 at 12:07 am

    Firstly, Happy Birthday! I married my husband at 34 so you’re ahead of me!
    Secondly, this is my DREAM cake! My birthday isn’t until December, but I’m planning on celebrating early with this!

    Reply

  2. Nicole @ Mediterranean Baby on March 25, 2014 at 12:12 am

    Happy Birthday, Michelle!! No, you are not in your mid-thirties! (Next year might be another story.) Have a wonderful day and enjoy your cake; It’s divine! 🙂

    Reply

  3. jan on March 25, 2014 at 12:15 am

    Happy Birthday…this cake looks awesome!!!! My husbands birthday is next month and he loves Chocolate and Peanut Butter…I have to make this cake for him.

    Reply

  4. Laura (Tutti Dolci) on March 25, 2014 at 12:49 am

    Happy Birthday, Michelle! What an incredible cake – I love the PB cups sandwiched between each layer and the ganache makes it a bit like a giant PB cup!

    Reply

  5. Crystal | Apples & Sparkle on March 25, 2014 at 12:58 am

    Happy Birthday! Don’t be in a rush to be in your mid-thirties, your still in the “rounding down” bracket til next year. This cake is total BONKERS!! I have a 13 year old young man in my house that would love me forever if I made something like this. = )

    Reply

  6. Stacy | Wicked Good Kitchen on March 25, 2014 at 1:19 am

    Happy Birthday, Michelle! In my book, you’re still considered as in your early thirties. Next year, I can’t help ya. 😉 This cake is phenomenal! Wouldn’t our 10-year-old selves flip out over it? Thanks for sharing and enjoy your birthday week!

    Reply

  7. Tembo on March 25, 2014 at 1:25 am

    Happy Birthday and what a SMASHING cake!! Your def still only early thirties so don’t stress! 🙂

    Reply

  8. Gry on March 25, 2014 at 2:29 am

    Happy Birthday, Michelle!
    this cake looks amazing – perfect birthday cake for you!
    You are such an inspiration to so many of us, thanks for sharing your life with us!
    I wish you a great day with everything and everyone you love!
    Hugs from Switzerland,
    Gry

    Reply

  9. Averie @ Averie Cooks on March 25, 2014 at 4:55 am

    Happy Birthday!!! And what a gorgeous cake! Glad that you stuck with your fave choc cake base and then went nuts with all that PB! YES!! My kind of birthday cake! Pinned to multiple peanut butter boards!

    Reply

  10. Sabrina on March 25, 2014 at 5:55 am

    Ong I love Peanut Butter Cake. Happy Birthday

    Reply

  11. Mir on March 25, 2014 at 6:04 am

    Awesome cake, birthday girl! I love that you chopped the regular-sized Reese’s (more peanut butter per bite than the mini-sized ones) to put on the cake. I also love that this is peanut butter and chocolate overload madness. We happen to be the same age and like you, I could eat chocolate and peanut butter all day. This cake is on reserve for my next birthday!

    Reply

  12. Jessica on March 25, 2014 at 6:29 am

    Happy Birthday! You and I share a birthday, and, like you, I generally make something for it since I’m the baker in the family, so for the past several years, I’ve looked forward to seeing the wonderful birthday desserts you’re going to post because they always seem to be exactly what I want. This is no exception. I was craving a chocolate peanut butter cake. I usually am. I made the birthday chocolate PB cheesecake one year and it was too good for words. This also looks amazing, and I’m so excited to make it!!

    Hope you have a great birthday today!!! Thanks for the perfect birthday dessert, as always!

    Reply

    • Michelle on March 25th, 2014 at 12:38 pm

      Happy Birthday, Jessica!! Have an awesome day!

      Reply

  13. Diana on March 25, 2014 at 6:34 am

    Well the snickers cake is a fave around here and amazing …I can’t imagine anything being better…until this…hehe…guess I need to go to the kitchen and find out! 🙂 Thanks for sharing this!!!

    Reply

  14. Laketia on March 25, 2014 at 6:41 am

    HAPPY BIRTHDAY MICHELLE!!!! Who cares about age when you you have an AMAZING cake to celebrate with 🙂

    Reply

  15. Lisa @ Simple Pairings on March 25, 2014 at 6:54 am

    Happy Birthday!! What a fabulous cake you have to celebrate the occasion. That ganache looks to die for – you had me at the lead photograph. Looks so beautiful. Wishing you a wonderful day!

    Reply

  16. Theresa M on March 25, 2014 at 7:24 am

    Happy Birthday! You are still in the first quarter of your life and 34 is just a number. Eat cake! Especially if it is this one! Enjoy your day!

    Reply

  17. Tammy on March 25, 2014 at 7:25 am

    Happy Birthday!!!! This cake looks fabulous !!!I I want it for my birthday!!!

    Reply

  18. Tammy on March 25, 2014 at 7:29 am

    Happy Birthday Michelle!!!I think you have made the Best Cake ever!!!Enjoy!!!!

    Reply

  19. nancy k on March 25, 2014 at 7:48 am

    Happy, Happy Birthday, Michelle. I am well past your age but 34 was one of those years that I would like to go back to…just a really good, peaceful, happy time in my life. Actually, I really loved all of my 30’s. Enjoy this day and that super delicious cake.

    Reply

  20. Connie Lee on March 25, 2014 at 7:51 am

    Happy Birthday today, and that is a very delicious looking cake you have!

    Reply

  21. Ellen on March 25, 2014 at 8:02 am

    Beautiful cake! Looks delicious and it should help enhance your very special day. Happy Birthday!

    Reply

  22. Reshana on March 25, 2014 at 8:05 am

    HAPPY BIRTHDAY – Everything of the best and don’t worry about your age. You really don’t look it 🙂 Thanks for the recipe. It looks amazing! Hope you had tons of birthday cake x

    Reply

  23. Faye on March 25, 2014 at 8:11 am

    Happy Birthday Michelle, this cake looks epic!!! Have a fabulous day 🙂

    Reply

  24. Kirsten G. on March 25, 2014 at 8:14 am

    Happy Birthday! Enjoy your cake!

    Reply

  25. Jessica on March 25, 2014 at 8:14 am

    Happiest Birthday to YOU!! Have the best day! With this cake, how can you not?! It just shot to the top of the list for my birthday cake in July.

    Reply

  26. Linda Jean on March 25, 2014 at 8:15 am

    Happy Birthday!!! Awesome cake. I’m saving it for my daughter’s birthday – she’s 21 one this year and adores peanutbutter and chocolate. Can’t wait to surprise her in July!

    Reply

  27. Jennifer @ Peanut Butter and Peppers on March 25, 2014 at 8:19 am

    Happy Birthday!!!!! Your cake is the perfect way to celebrate your birthday! I would LOVE one of these cakes for my b-day! It looks just amazing!!!!!!!!!! Enjoy your day!!!

    Reply

  28. Regina on March 25, 2014 at 8:27 am

    Happy Birthday! I really enjoy your recipes. I can almost taste that birthday cake, pictures are awesome

    Reply

  29. Terri on March 25, 2014 at 8:34 am

    Happy Birthday! Beautiful cake. Enjoy your day and dessert and ‘Lets Go Pens!’

    Reply

  30. Brandy Yekel on March 25, 2014 at 8:46 am

    Happy Birthday!!!!! This cake looks RICULOUSLY AMAZING!!!!!!!!
    I am 34 years old as well… I will be 35 in September… I think the exact same way as you….. My parents had a 15 and a 10 year old at 34…. I have 3 dogs and a mortgage. LOL!!!!
    Hope you have a great day! Go Pens!

    Reply

  31. Elisa on March 25, 2014 at 9:01 am

    Happy birthday! That cake looks scary good! Enjoy

    Reply

  32. Maria on March 25, 2014 at 9:09 am

    Happy birthday!! This cake looks like I need to eat it RIGHT NOW. And no, not mid-30’s yet 😉

    Reply

  33. cookienurse on March 25, 2014 at 9:13 am

    Happy Birthday! Love, love, love your blog and the cake looks incredibly scrumptious!! God bless you~Enjoy!!

    Reply

  34. Tamara H on March 25, 2014 at 9:20 am

    Happy Birthday Michelle! I totally understand the comparison making between self and mom. My mom…got married on her 16th birthday and had my brother the next year the day before her 17th birthday. My brother made her a grandma @ age 38. (And my parents are still happily married…how awesome is that???) Me…I got married at 40 and miraculously became a 1st time mommy at 43. We all have to live our lives within the windows of opportunity that our life presents. I have pegged myself “the late bloomer”! Enjoy and no, I won’t tell you that you’ve hit the mid-thirties…LOL!

    Reply

  35. Claudia on March 25, 2014 at 9:31 am

    None of my birthdays bothered me quite as much as when I turned 44. I realized I’d been married half my life and had two sons, one in his 20’s. Happy Birthday. Age is a relative thing anyway. I had a birthday 3 weeks ago and I’m not way over the hill!!!

    Reply

  36. Betsy Harner on March 25, 2014 at 9:32 am

    Happy birthday, Michelle!!!! Well, let me just say…..you are a mere baby, and not yet in your mid-thirities. I just turned 60-the new 40. That is my story and by golly-I am sticking to it! The cake looks……I don’t have words!!! Enjoy your special day!

    Reply

  37. Janice on March 25, 2014 at 9:36 am

    HAPPY BIRTHDAY, MICHELLE!!

    Reply

  38. Zainab @ Blahnik Baker on March 25, 2014 at 9:38 am

    Happy Happy Birthday!!! Hope you have a wonderful day and year!! And no way you are in your mid-thirties yet. This cake is perfect for celebration and can’t wait to try.

    Reply

  39. Graham @ Glazed & Confused on March 25, 2014 at 10:27 am

    Nooooo! Don’t even tempt me like this.
    Peanut butter + chocolate is my absolute weakness. I can only imagine how amazing this cake is!
    Happy Birthday!

    Reply

  40. Michael R. on March 25, 2014 at 10:30 am

    Dear Michelle, just tell everyone you’re celebrating the 13th anniversary of your 21st birthday 🙂
    (I’m on my 35th anniversary)

    Reply

  41. Liz @ Tip Top Shape on March 25, 2014 at 10:42 am

    Oh my word, this cake is one of the most beautiful things I have seen!!!! It looks so delicious!!!

    Reply

  42. Monica on March 25, 2014 at 10:50 am

    Happy Birthday Michelle! That looks so damn good. Enjoy your day that will be filled with joy any way you can get it.

    Reply

  43. Jen of My Tiny Oven on March 25, 2014 at 10:52 am

    Happy Birthday! This cake looks amazing! Not only beautiful but yummy too!

    Reply

  44. Aileen on March 25, 2014 at 10:53 am

    OH MY! WHAT A CAKE! I’m making the snickers one right now, and I would absolutely change it for this one if peanut butter cups were sold here.
    Happy B-day BEB you’re the best! And don’t worry according to my mum until 50 you’re still very very young haha 😉

    Reply

  45. Pieliekamais on March 25, 2014 at 11:09 am

    Happy Birthday, Michelle!
    The cake looks amazing, and 34 is definitely early 30s.
    Hope you have a sweet day!

    Reply

  46. Jeannine on March 25, 2014 at 11:15 am

    Happy Birthday Michelle!!
    My birthday is in 3 days and, as the baker of the family, I think you’ve given me the PERFECT cake to bake! I’m totally crazy about peanut butter & chocolate. Hope your 34th is wonderful! 🙂

    Reply

    • shobelyn on March 25th, 2014 at 4:02 pm

      I cannot believe we have the same birthday. Michelle, happy birthday. I pray for good health and blessings to you. And more delectable desserts to come.

      Reply

  47. Kelly on March 25, 2014 at 11:21 am

    Happy Birthday!! I can’t think of a better birthday cake to celebrate with! This looks delicious; I will definitely be trying this!

    Reply

  48. Dana on March 25, 2014 at 11:25 am

    That is a dream of a cake! I can’t imagine anything more fantastic.
    May your day be everything you wish for and more! Happy birthday, Michelle!

    Reply

  49. Lori Becerra Fahey on March 25, 2014 at 11:31 am

    Happy Birthday you young pretty “Girl” Enjoy your youth and just revel in it. Age is only a number. It is how you feel inside that reveals your true age. I turned 60 this year and still feel like a 16 year old girl. Never stop laughing, having fun and being a free spirit. As for this incredible cake…out of this world and I can’t wait to try it. Peanut butter and chocolate are heaven on earth!

    Reply

  50. Lori on March 25, 2014 at 11:42 am

    Michelle, happy birthday! Enjoy and remember age is just a number. Great looking cake…..I want piece!

    Reply

  51. Jenna on March 25, 2014 at 11:43 am

    Happy birthday to you.. happy birthday to you..
    happy birthday happy birthday
    happy birthday to YOU!
    The cake looks like heaven! can’t wait to try it! Have a nice birthday 🙂

    Reply

  52. Marcie on March 25, 2014 at 11:49 am

    Happy birthday! 🙂 You’re in your low 30’s for one more year, so live it up! haha With this cake, you’re doing just that. Enjoy your hockey game and your day. And you’re still much younger than me. 🙂

    Reply

  53. AndreaL on March 25, 2014 at 11:56 am

    HAPPY BIRTHDAY!!! Hope you have a fantastic day and many blessings in the year ahead!

    I can’t wait to try this. After I read the recipe & finished drooling, I saw this article about “9 Amazing Cakes To Make For Birthdays” and was sooooo excited to see you on there. Congratlations!!!

    http://www.philly.com/philly/food/20140325_Parade_9_Amazing_Cakes_to_Make_for_Birthdays.html

    Reply

  54. Katie G on March 25, 2014 at 11:58 am

    Happy Birthday Michelle! Hope you have a great day with your pups and CCC 🙂

    That cake looks absolutely amazing, is it available for order?!

    Reply

    • Michelle on March 29th, 2014 at 12:57 pm

      Hi Katie, Thank you! I do not do any baking orders, I’m sorry!

      Reply

  55. Patti Burgess on March 25, 2014 at 12:27 pm

    Happy Birthday!

    Reply

  56. Julie H on March 25, 2014 at 12:53 pm

    Happy Birthday! Keep all the great recipes coming & enjoy your birthday! It’s just a number; you’re only as old as you feel!

    Reply

  57. Shikha @ Shikha la mode on March 25, 2014 at 12:56 pm

    Woahhh that cake is a masterpiece. Happy birthday! You spent the day exactly as you should – relaxing, eating, and doing what you love. Keep doing you!

    Reply

  58. Auntiepatch on March 25, 2014 at 1:06 pm

    Happy Birthday; the best is yet to come!

    Reply

  59. Vicki Pieranunzi on March 25, 2014 at 1:18 pm

    LOL! As soon as I saw the picture, I knew exactly why you made this. Happy, happy birthday!

    Reply

  60. Danielle B on March 25, 2014 at 1:20 pm

    This chocolate cake really is the best chocolate cake ever. It is the only one I make.

    Reply

  61. Christine C on March 25, 2014 at 1:29 pm

    Happy Birthday Michelle! Your cake and photography get me in the Cake Mood! I am Not a cake person, rather a pie girl so Kudos to You! Your age is only how you feel and what people perceive! You are young and young at heart and will probably look & feel young when you are in your 70’s! Enjoy life and your loved ones!

    Reply

  62. Cate @ Chez CateyLou on March 25, 2014 at 1:33 pm

    Happy birthday, Michelle! This is the perfect way to celebrate. This cake looks SOOO amazing. I am going to bookmark this to make for my husband’s birthday in May – this is a dream cake for a choco pb lover! Hope you have a fabulous day!

    Reply

  63. Megan on March 25, 2014 at 1:36 pm

    This looks so freaking amazing. Making this ASAP! Happy Birthday!!

    Reply

  64. Jamie on March 25, 2014 at 1:50 pm

    Happy Birthday!!! I know exactly what you mean about barely feeling like you’re grown up. I’m 31 and sometimes I really have to think when someone asks how old I am because I still feel like I’m still in my early 20’s! I hope you have a great birthday!! That cake looks absolutely AMAZING!!!!

    Reply

  65. Bonnie on March 25, 2014 at 1:59 pm

    Happy birthday to you. I bet you’re the only person in your life that bakes like you do, otherwise somebody could have made you a cake for once 😛 I mean that in a good way, because this blog is amazing.

    Reply

  66. Nancy P.@thebittersideofsweet on March 25, 2014 at 2:47 pm

    I would definitely want this as my birthday cake! Happy Birthday Michelle!

    Reply

  67. Maria on March 25, 2014 at 3:13 pm

    Happy Birthday friend! I am drooling over this cake. The best way to celebrate! xo

    Reply

  68. safia on March 25, 2014 at 3:16 pm

    Hi 🙂 its my husbands this weekend and I really want to try baking this cake, I have one question, would it be OK to replace the buttermilk with yoghurt? I usually find it difficult to get hold of buttermilk 🙂 thanks for the amazing recipe

    Reply

    • Michelle on March 29th, 2014 at 12:57 pm

      Hi Safia, I have not tried to make that substitution and am not sure how it would affect the batter, so unfortunately I can’t say one way or the other. You can always make your own buttermilk with regular milk and lemon juice: http://www.browneyedbaker.com/substitutions/

      Reply

  69. Jodi4372 on March 25, 2014 at 3:36 pm

    34 years young! Happy happy birthday! Thank you for sharing this amazing cake, I think I will “save” it for hubby’s birthday in October!

    Reply

  70. Sarah on March 25, 2014 at 4:03 pm

    Happy birthday, Michelle! If this cake tastes anything close to as good as it looks, I want to eat the entire thing right now!

    Reply

  71. Katie on March 25, 2014 at 4:20 pm

    Happy birthday! I’ll be 18 in a couple of days and this looks like a serious contender for my cake…

    Reply

  72. Samantha H on March 25, 2014 at 4:24 pm

    Happy birthday! I may just request this cake for my own birthday next week! Thanks for sharing!

    Reply

  73. Kelsey on March 25, 2014 at 4:31 pm

    Happy Birthday! It’s like you know I’ve been obsessed with making three layer cakes, or else why would you post this delicious recipe to tempt me?? Unfortunately my kitchen is being renovated so baking anything right now is a huge hassle. I’ve been on a chocolate cake kick, trying a bunch of different recipes. I’ve found two others that were very good, so I’m excited to try this one as well. The frosting you used for this cake is actually my go-to peanut butter frosting! It can’t be beat.

    Reply

  74. Stephanie @ Girl Versus Dough on March 25, 2014 at 4:36 pm

    Happy birthday, Michelle! This cake is the PERFECT way to celebrate. I might just have to make it this weekend to celebrate my own birthday… a month and a half early. 😉

    Reply

  75. Dawn on March 25, 2014 at 5:04 pm

    Happy Birthday to you!! The cake looks Delicious! Thank you for having one of my very favorite food blogs. I sure do appreciate all you do for us foodies. 34 is young, and it sounds like you feel that way. Wishing you many more.

    Reply

  76. Elena on March 25, 2014 at 5:07 pm

    First of all, happy birthday! Secondly, this looks AMAZING!! But, unfortunately I can’t have it, because I gave up chocolate for lent. I know,I know, I’m crazy, but I’ve gotten used to it. After Good Friday this is definitely on my to-bake list! I hope you have wonderful birthday!!

    Reply

  77. Allison on March 25, 2014 at 5:12 pm

    Happy birthday! I hope you have a wonderful day. 🙂 Your blog is one that I read every day- thank you for all that you do. This looks delicious!

    Reply

  78. Mason Canyon on March 25, 2014 at 5:26 pm

    Happy Birthday, Michelle. Your cake is perfect for the occasion (as well as any day of the week). 😉 It looks so yummy. Hope you have a wonderful day.

    Reply

  79. Emily on March 25, 2014 at 5:26 pm

    Happy Birthday, Michelle! Hope your day and upcoming year are full of joyful surprises! Thanks for all the delightful recipes, especially this amazing cake!
    🙂

    Reply

  80. Martha in KS on March 25, 2014 at 5:36 pm

    Happy “29th” Birthday! You’re as young/old as you feel. No labels.

    Reply

    • Martha in KS on March 25th, 2014 at 7:22 pm

      Just saw your cake on PARADE website. How exciting!

      Reply

  81. Sarah on March 25, 2014 at 5:56 pm

    This looks delish! How strong is the coffee flavor? I do not like coffee. Wondering if I could leave it out of the cake recipe? Happy Birthday!!

    Reply

    • Michelle on March 29th, 2014 at 12:58 pm

      Hi Sarah, You can’t taste the coffee at all! I don’t recommend leaving it out as it helps to add moistness and enhances the chocolate flavor.

      Reply

  82. madelynn on March 25, 2014 at 6:16 pm

    Is there any way i can omit the coffe ???

    Reply

    • Michelle on March 29th, 2014 at 12:59 pm

      Hi Madelynn, I really don’t recommend it; it’s a key ingredient in the cake, adding moisture and enhancing the chocolate flavor. You can’t taste it at all.

      Reply

      • Elena on March 30th, 2014 at 6:57 pm

        So I don’t drink coffee for religious reasons but this cake looks amazing, so I was wondering if you could think of any subsitutes? I know that coffee is commonly used with really chocolatey things so if you know a good subsitute that would be really helpful in general.

        Reply

        • Michelle on April 1st, 2014 at 5:09 pm

          Hi Elena, Is it due to the caffeine content? If so, you can certainly use decaf. Unfortunately, I don’t know of a suitable replacement since water would dilute the flavor, milk would add extra fat, possibly affecting the texture of the cake, and hot chocolate would add extra sugar.

          Reply

        • Tracy on May 16th, 2014 at 11:48 am

          Elena- I don’t drink coffee either. I’ve used coffee flavored Postum or Pero in other recipes and that’s worked. I’ll be making this cake later today and will be doing that substitution. I’ll post back with the results.

          Reply

    • Janine on June 25th, 2014 at 2:57 pm

      I made it with water in place of coffee. I can’t say how it compares, but I can say it was delicious and still very chocolatey. It doesn’t taste like it’s missing anything to me, and unless you had a side-by-side comparison, I don’t think anyone would complain.

      Reply

  83. Katrina @ Warm Vanilla Sugar on March 25, 2014 at 6:17 pm

    This cake is so full of deliciousness! I love this recipe!

    Reply

  84. Aimee on March 25, 2014 at 6:42 pm

    Happy birthday! My birthday is Saturday and I think I will need to make myself this cake. We are celebrating with a Red Wings game next week. And don’t worry about 34 being mid-thirties. I am convinced 36 is still mid-thirties too!

    Reply

  85. Catherine on March 25, 2014 at 6:51 pm

    Happy Birthday!! I found my sons birthday cake for when he turns 18 next month. Thank you and enjoy your day!!

    Reply

  86. Gina on March 25, 2014 at 7:42 pm

    Happy Birthday! That cake looks amazing. I love chocolate and peanut butter! Can’t wait to make it.

    Reply

  87. Angelyn @ Everyday Desserts on March 25, 2014 at 8:12 pm

    Happy, happy birthday!! I’m kind of jealous that you get to spend it with this cake – it looks phenomenal!!

    Reply

  88. Sandy on March 25, 2014 at 8:25 pm

    Happy Birthday! Mine was yesterday! I’m looking forward to making this as EVERYONE in my office loves chocolate and peanut butter. I know this will be a big hit!. Thanks for all the amazing recipes!

    Reply

  89. Meriem @ Culinary Couture on March 25, 2014 at 8:47 pm

    Now THIS I need to try!

    Reply

  90. Steph in Lex on March 25, 2014 at 9:06 pm

    Happy birthday! You are almost exactly eight months older than me, so mid-thirties or not, I’m close behind you. I don’t have kids as old as your mom did at this age, but I do have two kids in addition to the mortgage and other adult-ish responsibilities, and trust me, kids do nothing to make you feel more like an adult!
    I actually do not like chocolate cake–but this one looks like it’s fudgy enough that it would be good for me (the thing I dislike about chocolate cake is the light, spongy nature of so many of them) and I can usually eat chocolate cake if it’s covered in frosting that is peanut buttery or minty. Chocolate + peanut butter is always a winner!

    Reply

  91. Tracy | Pale Yellow on March 25, 2014 at 9:29 pm

    Happy Birthday! I can’t think of a better way to spend a birthday than with this cake, fantastic!

    Reply

  92. Barbara Louise on March 25, 2014 at 9:32 pm

    It almost hurts to look at this beautiful piece of art! It’s simply exquisite!

    Reply

  93. Melissa on March 25, 2014 at 10:41 pm

    Awesome Cake! Happy Birthday!

    Reply

  94. Tieghan on March 25, 2014 at 11:59 pm

    Happy, Happy Birthday!!! This is a cake I would so make for my birthday too. Nothing beats this combo and chocolate cakes all the way!! Hope you had a great day!

    Reply

  95. Chichi on March 26, 2014 at 6:30 am

    Happy Belated Birthday. Delicious looking cake

    Reply

  96. Emily @ Life on Food on March 26, 2014 at 6:37 am

    Enjoy your birthday week! This cake is a fantastic way to celebrate. And haven’t you heard 34 is the new 24.

    Reply

  97. Beth on March 26, 2014 at 10:39 am
  98. Laura @ Laura's Culinary Adventures on March 26, 2014 at 11:43 am

    Happy Birthday! You’re definately still in your early thirties.

    Reply

  99. Jacquie on March 26, 2014 at 12:04 pm

    Happy Birthday, Michelle!!! This cake looks amazing. I just HAVE to make it now. Haha. Thanks so much for this recipe!!

    Reply

  100. MyThy Huynh as in "Mighty" on March 27, 2014 at 7:44 am

    Ok, you’ve ruined me. I’ve been wanting to bake a cake for best male guy friend and then I was going to make Smitten Kitchen’s cake: http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/

    AND THEN YOU POSTED THIS!!! Now I’m going to have to make 2 cakes.

    One for him, and one to celebrate your belated Bday. Happy Birthday! I turn 34 this yr too. And I’ve got no kids. I better get started (on this cake) huh?

    Reply

  101. Melissa on March 27, 2014 at 3:35 pm

    I’m wondering if the cake batter makes the same amount of batter that a box mix does. I would make this batter but my daughter has celiacs disease and can not have wheat. There is a gluten free chocolate box mix that is fantastic and thought I would try this cake using that instead.

    Reply

  102. Marissa on March 27, 2014 at 10:37 pm

    Hi Michelle I really want to make this cake next month for my tio’s (uncle) birthday but he hates coffee I was just wondering if you can really taste it in the cake

    Reply

    • Michelle on March 29th, 2014 at 1:17 pm

      Hi Marissa, You can’t taste it at all!

      Reply

  103. Lynn on March 28, 2014 at 9:54 am

    Happy belated Birthday! Somehow I missed that part on Tuesday. I love reading your posts & checking out your recipes, too. I especially like your “Friday things” posts….they’re always entertaining & a joy to read. You are definitely talented in so many ways! Do you do your own food photography? The pictures are always amazing! Hope your birthday was wonderful & keep being the special person that you are! 🙂

    Reply

    • Michelle on March 29th, 2014 at 1:17 pm

      Hi Lynn, Thank you so much! I do all of the photography for the site, thanks so much for the kind words 🙂

      Reply

  104. Cami Smith on March 28, 2014 at 4:19 pm

    I was wondering about a substitute for the coffee ingredient. I would LOVE to make this for my husband for our anniversary but we aren’t coffee drinkers. I’m assuming it’s added for flavor and moisture; could i just use more milk or water in place of the coffee? Would you mind emailing me and letting me know? Thanks!
    Cami Smith
    Shimmy2thebeat@gmail.com

    Reply

    • Michelle on March 29th, 2014 at 1:20 pm

      Hi Cami, I really do recommend sticking with the coffee, it’s a key ingredient in developing the chocolate flavor. If you don’t want the caffeine, using decaf is fine. Water would definitely dilute the flavor, I don’t recommend that. Milk would add more fat, which could affect the final texture.

      Reply

  105. Erin @ The Spiffy Cookie on March 28, 2014 at 4:34 pm

    This cake and I are meant for eachother.

    Reply

  106. Sharon on March 28, 2014 at 6:35 pm

    just wondering how you came up with 2 l/2 cups, PLUS 1 TABLESPOON?
    Really, one T makes a difference?

    Reply

  107. Anon on March 28, 2014 at 7:31 pm

    Not sure if you copied this from Birdonacake.blogspot.com, or if the 2 of you had exactly the same idea. Either way, it is a fabulously delicious cake.

    Reply

  108. Camas on March 29, 2014 at 3:11 pm

    Just made this, but all three of my cakes sunk in the middle. Why does this happen?

    Reply

  109. sara on March 29, 2014 at 8:31 pm

    This looks AMAZING. Yum!!!

    Reply

  110. Laura Dembowski on March 29, 2014 at 8:49 pm

    Happy birthday, Michelle! This looks like an awesome cake to celebrate with!

    Reply

  111. Cindy on March 30, 2014 at 12:37 am

    Happy birthday!! Your cake looks amazing! Thanks for the recipe 🙂

    Reply

  112. Hari Chandana on March 31, 2014 at 1:13 pm

    Happy Belated Birthday.. This cake looks so delicious and stunning.. Awesome job! 🙂

    Reply

  113. Megan on April 2, 2014 at 9:09 pm

    I made this cake today – I’m not an expert at all and I found this so stressful! But I’m sure it’ll be so worth it! I did accidentally buy half and half cream, seemed to work fine, and forgot to layer in the pb cups… Whoops! Oh we’ll. thanks for the recipe and happy birthday!

    Reply

  114. Karen on April 3, 2014 at 12:38 pm

    I made this cake from your blog this weekend. Oh.My.Goodness. My family could not stop going on and on about it. It was a huge hit! I think the chocolate cake part was the best chocolate cake I’ve ever had. I plan to reuse that recipe to make cupcakes and other cakes from now on. Yum yum yum!!

    Reply

  115. Maggie Unzueta @ Mama Maggie's Kitchen on April 5, 2014 at 4:23 pm

    Why can’t this cake be really? I might start nibbling on my computer!!!!

    Reply

  116. Nikki on April 5, 2014 at 5:02 pm

    is there a substitute for the coffee? we dont have or drink coffee and didnt know what you would recommend. thanks

    Reply

    • Michelle on April 7th, 2014 at 11:08 pm

      Hi Nikki, I really do not recommend making a substation, as the coffee is important for both texture and flavor. You cannot taste the coffee flavor, but it enhances the chocolate and keeps the cake moist. I am not a coffee drinker myself, but it’s vitally important in some chocolate recipes.

      Reply

  117. Renee @ Awesome on $20 on April 6, 2014 at 3:42 am

    This cake is absolutely beautiful. I hope you enjoy your mid-thirties as much as I have.

    Reply

  118. nancy on April 6, 2014 at 7:10 pm

    made this for my husbands birthday 4/6 to good to be true!

    Reply

  119. annie on April 24, 2014 at 7:23 am

    Hi, If I dont have heavy cream? what can I substitute that? Izzit a must to have the heavy cream?

    Reply

    • Michelle on April 24th, 2014 at 11:24 am

      Hi Annie, You can use whole milk in the frosting (might need less of it), although I really recommend heavy cream. However, you definitely need to use heavy cream for the ganache or it won’t set up properly.

      Reply

      • annie on April 26th, 2014 at 2:55 am

        Thank you. I followed ur recipe and it taste very nice. Awesome ! =D

        Reply

  120. Susan on April 26, 2014 at 1:16 pm

    I made this for my daughter-in-laws birthday and it was Yummy! I found I didn’t use all the peanut butter cups ( I used less than half and will only make half of the ganache the next time) Everyone loved it.

    Reply

  121. Johnnie on May 1, 2014 at 10:54 am

    When you say use a 8″ cake pan do you have a preference for depth whether going with 1.5″ or 2″. By the way i have made the cake and it is definitely a keeper.

    Reply

    • Michelle on May 12th, 2014 at 9:45 am

      Hi Johnnie, All of my cake pans are a 2-inch depth. I hope that helps!

      Reply

  122. Khalidah on May 2, 2014 at 5:07 am

    Happy Belated Birthday! I celebrated my 35th birthday on March 21st. 🙂

    I was wondering how much coffee powder do you mix into the 1-1/2 cups of hot water? Thanks!!

    Reply

    • Michelle on May 12th, 2014 at 9:46 am

      Hi Khalidah, Happy Belated Birthday to you! I’m not sure what you mean? You need 1.5 cups of hot coffee. If you are making instant coffee, I would follow the directions on the package.

      Reply

  123. Laura on May 2, 2014 at 12:59 pm

    This cake is awesome!!! It turned out so moist & delicious. Someone even asked me where I bought it; I was so proud to say I made it. Recipe is easy to follow, as all her recipes are. Thank u for this recipe!!! 🙂

    Reply

  124. Kari on May 5, 2014 at 1:47 pm

    If I want to make this cake in a 13×9 pan instead of a round pan and with two layers instead of three, can I use the same amounts or do you think I would need to increase them?

    Reply

    • Michelle on May 12th, 2014 at 9:47 am

      Hi Kari, You would actually need to decrease. A 9×13-inch pan will typically hold the same amount of batter for two 8-inch or 9-inch layers. Since this is three layers, you will have too much batter. I would recommend reducing the recipe by a third.

      Reply

      • Kari on May 20th, 2014 at 1:24 pm

        Thanks! I actually made the recipe with the same amounts with two 9×13 pans and it turned out great! Everyone loved it and people have requested it from me over and over. I have now made it twice, the only thing I would say is I have had extra frosting left over at the end, but I think the flavor is still amazing that way.
        Although if one 9×13 pan is equal to two 8-inch layers, wouldn’t I need to increase the amounts since I did two 9×13 pans?
        Either way, it turned out great!

        Reply

  125. Siirizep on May 6, 2014 at 11:09 am

    Did you use unsweetened peanut butter, or sweetened? Is nutella ok for it? I hope you answer 🙂 thanks anyway!
    Your fan from Finland

    Reply

    • Michelle on May 12th, 2014 at 9:49 am

      Hi Siirizep, I used store-bought processed peanut butter. It does have sugar in it. You can use Nutella, but you will get a completely different flavored cake. I’m not sure how the peanut butter cups would pair with it.

      Reply

  126. Joe on May 12, 2014 at 1:11 pm

    Amazing! I made this cake for our annual Mother’s Day brunch and it was a huge hit. For all those wondering about eliminating the coffee, don’t! It adds depth to the flavor and you don’t taste coffee in the end product. The cake itself is one of the most delicious chocolate cakes I have tasted. A fair amount of work, but well worth it.

    Reply

  127. Alisha on May 18, 2014 at 7:22 pm

    I made this cake for a special family event today and it was incredible!! I would even call it epic. Thanks for an amazing recipe!

    Reply

  128. Kathy on May 18, 2014 at 8:52 pm

    I saw this cake when you originally posted it in March and I knew it would be the perfect birthday cake for my husband. I made it for him and my family today. This is the most amazing cake I have ever made. Not only was it spectacular looking, it was melt in your mouth decadence. I will definitely make this again! Thank you so much for sharing!

    Reply

  129. Heather M. on May 19, 2014 at 12:46 pm

    I made this for my own 40th birthday party…and it was a huge hit! I had to hunt down the dutch process cocoa powder, but it was totally worth it. I’m definitely keeping this recipe and making this again. Thank you!

    Reply

  130. Christina on May 23, 2014 at 11:09 am

    THANK YOU! I made this yesterday for my husband’s birthday and everyone was freaking out about it! You are right, that chocolate cake is excellent and everything else is just incredible as well. I posted a few pics of it but I wish mine could have looked as perfect as yours! I got into a bit of a rush at the end but it’s hard to mess this recipe up! 🙂 LOVE!!

    Reply

  131. Erica on May 24, 2014 at 7:14 am

    My mom made this cake for my birthday and it was an instant favorite! Now I am planning a surprise party for a friend and would really love to make it into cupcakes.. Do you have any suggestions for baking time?
    Really appreciate your diligence in replying to comments!

    Reply

    • Michelle on May 26th, 2014 at 11:31 am

      Hi Erica, I haven’t tried adapting this cake to cupcakes, so unfortunately I am not sure how long they would need to bake. Less than the cake, I would imagine, but I don’t know about an exact time. Enjoy!

      Reply

  132. Fran on May 24, 2014 at 3:39 pm

    This cake is AMAZING!!!!! Seriously the best cake I have ever tasted/made!!

    Reply

  133. Gio's Cakes on May 26, 2014 at 11:01 am

    Hi Michelle, my name is Jiohanny, I’m from Dominican Republic, I find your site around a month ago looking for a chocolate cake that I really seem moist and delicious for make a cake really popular here named “Milky Way Cake”. Yesterday was Mother’s day here in DR and my sister’s birthday too. I made this cake receipt, but I filled with “Dulce de Leche” or “Arequipe” (I not sure if you there know it, but is a delicious Milk Sweetmeat like caramel) and covered it with the topping you used for your “Ultimate Chocolate Cupcakes” For the chocolate in this topping I used melted Milky Way chocolates. It was just amazing from now this is my favorite chocolate cake batter. The proportions of the recipes were perfect and very well detailed. Thanks a lot for sharing your culinary experiences for free. I think that I have reviewed more than half of your recipes and they all look fabulous. Excuse me for so long story but certainly these on my list of favorite sites.

    Reply

  134. Liz on June 3, 2014 at 3:07 pm

    Is there a way to recover the frosting if you overbeat it? Mine seems oily and stringy 🙁

    Reply

    • Michelle on June 3rd, 2014 at 9:05 pm

      Hi Liz, I’m not sure how that could have happened! Did you use natural peanut butter, by any chance? If so, it could be causing too much oil. I always recommend using a “processed” peanut butter for baking recipes, as the excess oil in natural peanut butters can cause issues.

      Reply

      • Liz on June 5th, 2014 at 11:17 pm

        Must haves been the peanut butter- first batch I used whole foods 365 natural brand, second batch which was perfect, I used skippy.

        Reply

  135. Missie on June 4, 2014 at 3:20 pm

    Thanks for the delicious cake recipe! When I saw it back in March I pinned it and planned to make it for my birthday (and Co-workers birthdays) in June. I made it this morning and brought it to work at lunch time. It was GONE within 35 minutes! Everyone loved it! I gave them your recipe and instructed them to your blog also! Have a great day!!

    Reply

  136. Jordi on June 5, 2014 at 5:40 pm

    Looks sooo good! Im making it tonight!

    However, can I sub regular natural cocoa powder for the dutch?

    Reply

    • Michelle on June 5th, 2014 at 7:40 pm

      Hi Jordi, I would recommend using the Dutch cocoa in this particular recipe.

      Reply

  137. Kim on June 10, 2014 at 11:20 pm

    Thank you for sharing this fabulous recipe! I just googled “chocolate cake with peanut butter frosting”, and found your blog, so nice job! I made it this weekend for my son’s birthday for a family party of 20, and everyone RAVED about it! Every part of it was off the charts….the cake itself, the pb frosting, the chocolate ganache, the mini pb cups….outrageous if you’re Reeses obsessed like our family. Definitely worth the time and effort.
    Also, I just wanted to share with those of you who don’t drink coffee for religious or other reasons (since I was searching the comments for tips on this), I made it with 1-1/2 C hot water in place of the coffee and it turned out PERFECT. I had another old fashion chocolate cake recipe that called for hot water, so I assumed it would turn out okay and it did. It’s possible the coffee brings out a richer chocolatey flavor in the cake, but without it I’ll say it was still exceptionally moist and chocolatey and there is so much goodness going on with the ganache, frosting and candy that it wasn’t missed. Also, I made it as a 2 layer cake (I only had 2 round pans available at the time) and it was fine, although your 3 layer photos are beautiful. 🙂
    Can’t wait for the next special excuse I can find to make this cake again!

    Reply

  138. Mary on June 11, 2014 at 5:33 pm

    This cake was fabulous!!!

    Reply

  139. Eva on June 13, 2014 at 8:19 am

    I wanted to make this cake in the form of a sheet cake. Does anyone know if this will work?

    Reply

    • Michelle on June 13th, 2014 at 9:04 pm

      Hi Eva, This makes a lot of batter, so you would need a very large sheet pan. I would recommend getting the volume for three 8×2-inch round cake pans and then using a sheet pan with the appropriate volume (or scaling as necessary). This is a good reference: http://www.joyofbaking.com/PanSizes.html

      Reply

  140. Kay on June 14, 2014 at 6:51 pm

    Thank you so much for this recipe! I made it for my brother’s birthday today (we are big peanut butter cup fans!) and it is absolutely devine! He loved it. You are right- it is the best chocolate cake recipe ever. I made it gluten free and with some modifications as I’m in Scotland (couldn’t find Dutch process cocoa and with only 2 eggs as apparently our eggs are bigger- who knew?!) and it was still incredible. Going to try your snickers cake next!

    Reply

  141. Marlene on June 14, 2014 at 10:32 pm

    Beautiful cake. I made it for Father’s Day for my husband. Tasted delicious but I had trouble with the frosting. It was difficult to work with and not the consistency that I had expected. When I tried to spread it, it didn’t stick to the cake. The frosting peeled off the cake and stayed on the spreader. It was like the frosting was too slick and not sticky enough. Any suggestions? I am new at baking this kind of thing (I usually make squares) and this is the first time I baked a triple layer cake. The cake is fantastic though and this will be my go to chocolate cake recipe. Thank you.

    Reply

  142. Jen on June 15, 2014 at 10:30 pm

    I made this cake for father’s day. It was a huge hit. I loved how rich and dense the cake came out paired with the delicious peanut butter frosting. Only thing is next time I will listen and use the parchment paper as the cake was so dense it was sticking to the bottom of the pan. i was also wondering if you had any tips on how to prevent the crumbs being mixed into the frosting when trying to frost a cake- i always struggle with this. Thanks for the amazing recipe! Will definitely make again.

    Reply

    • Michelle on June 17th, 2014 at 4:36 pm

      Hi Jen, I would recommend doing a crumb coat, where you spread an incredibly thin layer of frosting on the cake, where it does catch crumbs, then refrigerate for about 30 minutes until it’s set. Then, frost as normal. All of the crumbs will be caught in that first layer. There are a lot of YouTube tutorials on doing a crumb coat, if you’ve never done it before.

      Reply

  143. Janine on June 25, 2014 at 3:00 pm

    With everyone commenting oh how delicious this cake looks, I thought I’d chime in to say how delicious it tastes. I made this for a crowd and everyone went crazy for it. It was a real showstopper, and not much more work than an ordinary from-scratch cake with frosting. It tastes great!

    Reply

  144. Steph Zappone on June 26, 2014 at 11:15 pm

    I made this today for my husband’s birthday. The cake took a while to make, but it was so worth it! The cake was extremely moist, the frosting was amazing (and not too sweet), and the ganache made it even more beautiful than it already was. Thanks for sharing this recipe!

    Reply

  145. Aileen on July 1, 2014 at 8:52 am

    I’m making this cake today for my daughter’s birthday. Is it okay to substitute three 9″ round cake pans for the 8″ pans?

    Reply

    • Michelle on July 1st, 2014 at 1:18 pm

      Hi Aileen, Yes, you’ll just need to reduce the baking time a bit, as the layers won’t be as thick. Enjoy and happy birthday to your daughter! 🙂

      Reply

  146. cremino on July 8, 2014 at 8:55 am

    Hi,

    I’ve been searching for the perfect chocolate cake recipe (to make this and also for a choc mint cake!) and it really sounds like this is it! However, I only have one of each size of cake pan and so I usually make one taller cake and slice into 2, 3, or 4 layers after baking as required. Would that work with this cake (obviously I would adjust baking times)? I want to make it for this weekend and don’t think I have time to get another tin….
    Thanks – and I love your blog
    xx

    Reply

    • Michelle on July 8th, 2014 at 9:48 am

      Hi Cremino, You would need to have a very high cake pan in order to bake this entire cake in one pan. I would venture to guess you would need AT LEAST 5″ sides to ensure that the batter would not spill over.

      Reply

      • cremino on July 9th, 2014 at 8:41 am

        Haha yep, my tins are high. Good to know you think it would work though, and that the height of your tins appears to be why you baked as three separate cakes rather than as one and then cut them, rather than some intrinsic reason relating to this cake only working in small flat quantities…Thanks for the speedy response!! I look forward to making this amazing cake tomorrow 🙂

        Reply

  147. Vanessa Frassetto on July 9, 2014 at 10:35 am

    I made this cake with a few slight variations for our Father’s Day get together because my Dad is a huge chocolate and peanut butter lover and this cake was a HUGE hit!! Everyone at the partying was raving over it and wanted the recipe. It put all other desserts at the party to shame and I have already been asked to make it for the next family gathering. It’s absolutely delicious and beautiful, definitely a keeper!!

    Reply

  148. Kedric Rogers on July 10, 2014 at 7:51 am

    I made this cake for the 4th of July. It was gone before the sun set that day! I caught my nephew licking the plate it arrived on! The cake was so moist and tender. The peanut buttercream frosting was an excellent foil to the semisweet ganache! Once cut, this cake is a beauty to behold…. It’s beautiful inside and out! Thanks for such a great desert!

    Reply

  149. Eileen Locke on July 17, 2014 at 10:58 am

    I baked this beautiful cake for my daughter’s 18th birthday. She loves peanut butter cups and chocolate. The cake turned out perfectly and made quite an impression on our family. Pictures were taken. 🙂 Thanks so much for sharing this recipe and your gift of baking with us. You are a talented lady.

    Reply

  150. Shayla on July 19, 2014 at 9:53 pm

    I just made this cake today for my friends birthday. It turned our really well. Nice and moist and very peanut buttery. I served it with peanut butter ice cream.

    Reply

  151. Helen on July 20, 2014 at 3:58 am

    Hi, this cake looks so amazing….do you think it would be ok to cover the cake in fondant rather than the ganache? i want to make a pug cake for my friends birthday!!

    Reply

    • Michelle on July 21st, 2014 at 8:47 am

      Hi Helen, I think that would work out just fine.

      Reply

  152. Amy on July 25, 2014 at 12:59 am

    Thank you for sharing this recipe! This is the best chocolate cake I have ever eaten! Do you think it would be heavy enough to use in a 3 tiered cake with 2 layers in each tier?

    Reply

    • Michelle on July 25th, 2014 at 1:07 pm

      Hi Amy, Yes, I think that would work (I always made sure to use dowels when I stacked cakes, I would recommend that).

      Reply

  153. Bianca on July 30, 2014 at 8:11 am

    Help! I need to make this as a 10 inch cake… what should I do to adjust the recipe??

    Reply

    • Michelle on July 30th, 2014 at 12:24 pm

      Hi Bianca, If you want to use the same amount of batter in three 10-inch pans, you will need to reduce the baking time. If you want similar sized 10-inch layers, you will need to calculate the volume in the 8-inch pans vs 10-inch pans and then increase the ingredient quantities by that much.

      Reply

  154. Dominik on August 29, 2014 at 10:04 am

    Hi, I converted all the ingridients into metrics, and I got 600 grams sugar. Does really that much sugar go in there!?

    Reply

    • Michelle on August 29th, 2014 at 10:47 am

      Hi Dominik, Yes, that’s a correct conversion. It’s a very large three-layer cake.

      Reply

  155. Allyson on August 30, 2014 at 9:51 pm

    I made this cake for my daughter’s birthday today and OH MY GOODNESS!!! So moist, flavourful and not too sweet. Didn’t change a thing and wouldn’t. I love pb and chocolate and this is a perfect cake for that. I have thought about making this cake in a chocolate mint version with the only change being the icing and use Andes instead of pb cups. Thank you for the great recipe.

    Reply

  156. Jessica on September 5, 2014 at 8:29 pm

    Wow. What else can I say? I made this for a friend’s birthday, and also a housewarming. It was amazingly decadent – peanut butter and chocolate (combining two of our favourite things). I never thought of using them together, but it worked really well. Thanks so much for sharing this with us, I can see it’s going to become a favourite!

    Reply

  157. Sue D on October 13, 2014 at 6:17 pm

    Hi Michelle, I made this cake for my hubby’s birthday this past Saturday and he absolutely loved it! Thanks so much for sharing the recipe.

    Reply

  158. Eileen on October 20, 2014 at 1:00 am

    Made this cake for my best friend for her birthday! Everyone loved it! It was as delicious as the pictures make it. Love this blog!!

    Reply

  159. Alicia L. on October 23, 2014 at 1:39 am

    Hi, I am planning on making this cake for my boyfriends birthday and I was wondering about the taste of the iceing. Is it super sweet? If so what do you recommend doing to reduce the sweetness? thanks!

    Reply

    • Michelle on October 23rd, 2014 at 11:02 am

      Hi Alicia, Unfortunately, I really feel like labeling things too sweet or too spicy or totally subjective since everyone has different palates. I don’t find this icing to be too sweet at all.

      Reply

  160. Sophie on October 27, 2014 at 10:45 am

    Could someone be ever so kind as to convert these measurements into British lbs or grams, or share a conversion chart! Thankyou xxx

    Reply

    • Samar on January 9th, 2015 at 4:02 pm

      google 😉

      Reply

  161. Hannah Berney on October 29, 2014 at 10:51 pm

    First off, happy belated birthday! Second, I just wanted to leave a comment to let you know that this cake was absolutely fantastic. The cake really is the best chocolate cake ever, super moist without being too dense, and really really chocolatey. The frosting is sooo soo good, like the inside of a reese’s cup, and the ganache on top was just perfect. I brought this to my boyfriends birthday, attended by about 20 of his relatives and catered by a food company, and the look on his face when I brought him this cake was priceless! I got tons of compliments from both him, his family, and even the caterers for not only presentation, but for taste too! One of the relatives even begged me to show her how I made it! We got to take the leftovers home and they lasted for several sinful, delicious days. If you are a fan of peanut butter and chocolate, for all that is holy MAKE THIS CAKE. So thank you so so much for not only a delicious cake, but for helping me to boost my confidence in my baking skills and to impress my boyfriend’s family! You rock! 🙂

    Reply

  162. lil'Saint on November 13, 2014 at 11:52 pm

    This cake looks amazing!!! Happy belated! I was planning to make a cake just like this for a work baby shower. Glad I have some direction now. I’m a little nervous about the ganache…but eager to try it. Had a quick question: Can I sub in greek yogurt for the buttermilk? If so, what would be the appropriate amount? I have 0% on hand, but 2% may be better taste wise. What are your thoughts?

    Reply

    • Michelle on November 16th, 2014 at 7:07 pm

      I would not recommend substituting Greek yogurt for the buttermilk.

      Reply

  163. TRuff on November 14, 2014 at 11:14 am

    Can this recipe be used for cupcakes instead of the cake? If so, would you get 24 out of this or more since the cake is 3 layers? Thanks for any insight!

    Reply

    • Michelle on November 16th, 2014 at 7:25 pm

      Hi there, I haven’t tried to convert this to cupcakes, so I couldn’t say for sure how they would turn out. You would get more than 24.

      Reply

  164. Lisa Durant on November 25, 2014 at 12:05 pm

    Yay! I usually use that exact chocolate cake recipe when doing your cakes — I’ve found it to be my favorite for all chocolate cakes 🙂 Glad to see it here so I don’t have to pull up multiple recipes. BEST CHOCOLATE CAKE EVER! 😀

    Can’t wait to make this for my brother’s birthday

    Reply

    • Lisa Durant on November 25th, 2014 at 7:34 pm

      Little tip: put the egg yolks in the wet mixture, but separate out the egg whites into a separate, clean dish. At the very end right before pouring the batter into the pans, whip the whites into soft peaks, and fold it into the batter. 🙂 Fluffy, moist cakes every time

      Reply

  165. Ashlee on December 4, 2014 at 12:45 pm

    Looks amazing!!!! Trying to make this SEMI vegan as I have a dairy allergy. Cocoa power and such is fine… what could I use to sub the heavy cream for the frosting and ganache? I can use enjoy life choco chippys and can probably find some dark chocolate peanut butter cups 🙂

    Thanks!!!

    Reply

    • Michelle on December 6th, 2014 at 8:39 pm

      Hi Ashlee, I’m honestly not that familiar with vegan substitutions and am not sure what you could use in place of the heavy cream that would give you the same consistency. I’m sorry I’m not more help!

      Reply

  166. rhonda on December 7, 2014 at 11:28 am

    What r u using for heavy cream in this recipe?

    Reply

  167. Dom on December 9, 2014 at 3:30 pm

    Thanks for the recipe! I’ll be making this for my husband’s birthday this weekend. He is a peanut butter love through and through!

    Reply

  168. Johnnie McMillan on January 5, 2015 at 2:11 pm

    If I wanted to use 9″ pans instead of 8″ do you see any issues?

    Reply

    • Michelle on January 6th, 2015 at 7:54 pm

      Hi Johnnie, No, not at all, you just might need to reduce the baking time a bit since the layers will be a little thinner.

      Reply

  169. Samar on January 9, 2015 at 3:53 pm

    good job for this AMAZING cake, i seriously feel like licking my screen (jk) but it’s really awesome! I was just wondering if i could reduce the sugar amount in the buttercream because I don’t like the taste of sugar, I want that amazing taste of peanuts in my cream, not the sugar’s. can I for example put half a cup or not put any?

    Reply

    • Michelle on January 10th, 2015 at 11:11 am

      Hi Samar, I would not recommend eliminating the sugar. It’s actually a fairly small amount of sugar compared to the other ingredients.

      Reply

  170. Steph on January 12, 2015 at 10:21 pm

    I made this cake yesterday and it was amazing!! I love making new cake recipes and I think this one may be the best I’ve ever made! I will definitely be making it again 🙂 The only thing that was perplexing to me was that the batter almost overflowed out of my 9 inch pans…not sure what happened there! But it was delicious nonetheless. Thanks for sharing this recipe.

    Reply

  171. Naomi on January 21, 2015 at 5:39 pm

    I made this cake and it turned out amazing! I made the cake the night before and put in the fridge. The next day, I made the frosting and ganache and put it all together. It got so many compliments, worth the effort!

    Reply

  172. Jennifer on January 31, 2015 at 6:00 am

    I have made this cake twice now, both for birthday parties. To say everyone loved it, would be a massive understatement! Thank you for sharing this recipe! Plan on enjoying some tonight, when we celebrate a happy 60th birthday of a good friend, yum yum!

    Reply

  173. Chocolate Peanut Butter Cake on January 31, 2015 at 9:54 am

    I see your cake calls for buttermilk. I’ve been telling people for years, buttermilk makes the BEST baked goods!! I put it in everything. This cake looks like the PERFECT way to celebrate!

    Reply

  174. Krysti on February 3, 2015 at 10:32 am

    I made this cake for my birthday and it turned out amazing! I don’t drink coffee, so I just used hot water and the cake was still super chocolatey and delicious.
    Also, it’s even better the next day!!! Such a decadent treat. I was going to save half of my cake for sharing with friends this coming weekend, but I think I’ll just have to bake a second cake on Saturday! My husband, daughter and I are enjoying this cake too much to save it!

    Reply

    • Ashley on March 11th, 2015 at 11:14 am

      I don’t drink coffee either, but definitely use it the next time you make this. It really adds to the flavor of the chocolate cake but you don’t taste the coffee at all once the cake is baked and everything is assembled.

      Reply

  175. Rich on February 25, 2015 at 11:37 am

    First and foremost, thanks for sharing this outstanding recipe. You truly were not exaggerating when you said this was using the best chocolate cake ever. The cake was light and full of chocolate taste but not too sweet. The cake in combination with the frosting, ganache, and Reeses is simply beyond words. I made this for my son’s birthday two days ago. Everybody is still talking about it and I can’t believe how many requests I’ve gotten for the recipe. Michelle, again I thank you for offering up such an incredible recipe.

    P.S. The cake is even more amazing the next day.

    Reply

  176. Lyn H on March 9, 2015 at 1:45 pm

    Tossing aside the urge to buy a bakery cake for my daughter’s baby shower, I made this cake. It was an eye-catcher for sure. People couldn’t wait to cut it. In minutes there was nothing left on the serving plate. However I did omit the PB cups and it was still absolutely delicious. You and I received a lots of compliments. Thank you for such a wonderful cake.

    Reply

  177. Ashley on March 11, 2015 at 11:13 am

    I made this over the weekend for a friends’ birthday and it was fabulous! I couldn’t believe how moist and flavorful the chocolate cake was. It definitely seems important to use the dutch process cocoa powder and good dark coffee (which I did). It’s definitely a rich cake and a million calories, but well worth it. I bake from scratch quite often but everyone at the party was saying this was one of THE BEST desserts I have ever made. The only thing I would do differently next time would be to wait for the ganache to set up more. I got impatient and just started pouring it on the cake and it was still too thin and went everywhere on my plate and cake board. Oops! Anyway, thank you for sharing such a great recipe, I will definitely be making this again!

    Reply

  178. Evie on March 16, 2015 at 10:10 am

    I made this cake yesterday and overall was very pleased with how it turned out! The chocolate cake was very moist. To anyone thinking they won’t like it because of the coffee, trust me, you won’t taste coffee. It just brings out the chocolate flavor. I loved the peanut butter frosting too. It was not too sweet at all, but very peanut buttery! I know it sounds funny, but the heavy cream really lightened it up. The cake is very, very rich so make sure you have a glass of milk handy!

    Reply

  179. Kelly F on March 16, 2015 at 1:16 pm

    Hello 🙂 I want to make this for my husbands birthday but i dont think i will be adding the hot coffee as we arent coffee drinkers and any coffe I purchase will just go to waste. Wondering if there is something I should substitute or can I just omit it entirely?
    Thanks!

    Reply

    • Michelle on March 17th, 2015 at 7:52 pm

      Hi Kelly, You absolutely cannot omit it entirely… the coffee adds both moisture and helps to enhance the chocolate flavor. You can’t taste the coffee in the cake, and it really does enhance the flavor. If you’re totally opposed to it, you can substitute hot water, but just know that the flavor may be diluted a bit.

      Reply

  180. Candace on March 16, 2015 at 7:03 pm

    I made this yesterday and it is perfection! Turned out beautifully. The perfect dense, moist and fudgy chocolate cake in my opinion. The peanut butter frosting was just right, great peanut butter flavor and not overly sweet. So glad this was the recipe I went with. I I finally have found the recipe that fits my idea of the perfect chocolate cake. Best cake I have ever eaten.

    Reply

  181. Latrisha on March 18, 2015 at 11:18 am

    I found your recepie just browsing around. I have now made four of these cakes. They are a big hit. It was requested that I make one for a Bake Sale/Auction at church. It made 100.00!!!! Everyone is requesting it for their birthdays! 😀 Thank you so much for sharing your recepie. I love your site!

    Reply

  182. Veronica Stevenson on March 21, 2015 at 11:09 pm

    My son asked me for a peanut butter cup cake for his birthday. I didn’t even know where to start. So glad I find your blog. This cake is amazing. Thank you for sharing. I shared your link on my Facebook.

    Reply

  183. Pop on March 23, 2015 at 4:44 pm

    Made this cake for my son’s birthday this past weekend, and it was delicious. The chocolate cake was very moist (I’ll be using this recipe for other chocolate cakes in the future) and the peanut butter frosting had great peanut butter taste without being overly sweet. I found several other Peanut Butter Cup Cake recipes online, but I was glad I went with this one.

    It is very rich, so I would save this recipe for a special occasion celebration cake.

    Reply

  184. Kristine Andersen on April 21, 2015 at 3:11 pm

    I want to try this cake so bad but I don’t drink coffee. What can I substitute it with? Hot water? Or hot chocolate? Any suggestions? (No alcohol please)
    Thanks.
    Also, I LOVE this blog!!!

    Reply

    • Michelle on May 1st, 2015 at 10:06 pm

      Hi Kristine, Thank you! I don’t drink coffee either, but you can’t taste the flavor and it really does enhance the chocolate. If you still don’t want to use it, you can substitute hot water, but the flavor might be changed slightly.

      Reply

  185. Kristin on May 20, 2015 at 11:59 am

    This cake sounds amazing! My son requested a chocolate and peanut butter cake for his birthday. I love other recipes of yours, so I have no doubt this will be delicious too. Question, I want to make this as a sheet cake? Is it enough batter for two 9×13 pans or one 9×13 and one 8×8? Also, any recommendations on time? Thank you so much!

    Reply

    • Michelle on May 22nd, 2015 at 10:14 pm

      Hi Kristin, I haven’t tried using this batter for other size pans, so unfortunately I couldn’t say for sure how much you would need for the sheet cakes.

      Reply

  186. Catherine on May 23, 2015 at 11:24 am

    Hello! This looks absolutely delicious, and I’m hoping to make it for my s.o’s birthday. However, I would probably need to make something smaller as it will just be the two of us. Any ideas on how I could make this in a mini cake form or something more tart sized? I’m not really sure how to adjust the cooking times. Thank you! Your recipes never fail to please!

    Reply

  187. Nicky on May 25, 2015 at 2:17 pm

    Hi there! I know this is an older posting, but I’m hoping you still check these! I was wondering if you thought this recipe would hold up okay to being carved for a sculpted cake? I have to make a car cake this coming weekend for a peanut butter cup fanatic. Thanks for posting this! I might make it anyhow, for my own enjoyment!

    Reply

    • Michelle on May 25th, 2015 at 8:31 pm

      Hi Nicky, Unfortunately, I’ve never made a sculpted cake, so I’m not sure how dense or sturdy the actual cake needs to be. This cake is rather dense, but I just can’t say with certainty if it would be okay for sculpting.

      Reply

  188. Vanessa on June 7, 2015 at 12:52 am

    Doing the cake right now for my peanut butter chocolate obsessed husband’s birthday…wish me luck!!

    Reply

  189. Destiny on June 28, 2015 at 7:44 pm

    Hey! I need to make two of these (2-layer) cakes for a birthday party. Would I one-and-a-half this or double it? Any help would be super awesome thanks!!:)

    Reply

    • Michelle on July 9th, 2015 at 6:57 pm

      Hi Destiny, I haven’t cut this down to layers, but you would probably be okay with 1.5. If you only want two layers, then doubling it would be too much.

      Reply

  190. Kelsey on July 16, 2015 at 11:12 am

    Oh my lanta. I made this cake for my dad for Father’s Day and it was SO GOOD. It was my first time making a 3 layer cake but it turned out PERFECTLY. I couldn’t find Dutch process cocoa powder anywhere so I used Hershey’s special dark. The flavor was good but not amazing. It was, however, extremely moist and baked perfectly even accross the top. The frosting…OH MY GOODNESS. BEST PB FROSTING EVER. I will be stashing this away for my go-to for the rest of my life. To me, it’s what made the cake so good. I made this cake a second time for a work party but made a milk chocolate cake and only did 2 layers. My husband said he liked it better with the milk chocolate so I think that’s how I’ll make it from now on. I’m sure if I would have followed the recipe exactly and used Dutch process, it would have been excellent. Unfortunatley, it’s not an easy ingredient to find so I think I’ll be making milk chocolate from now on.

    Reply

  191. Holly on July 17, 2015 at 5:51 am

    I’m definitely going to have a go at making this for my fiancé birthday looks great he loves peanut butter and chocolate 🙂

    Reply

  192. sadaf on July 27, 2015 at 8:06 pm

    would this batter be enough for 2 10″ cakes? waiting for your reply. thx

    Reply

    • Michelle on July 28th, 2015 at 9:19 pm

      Hi Sadaf, Yes, I think so!

      Reply

  193. Megan on August 15, 2015 at 2:28 pm

    Hi Michelle,

    I am just trying to figure out how to make this for my Hubby’s birthday on Tuesday. I work that day and won’t have time to make it until after I get home. Should I prep the batter the night before? Or just bake the cakes this weekend and leave it iced in the fridge until Tuesday? In other words, how would you make this cake ahead of time?

    Thanks!

    Reply

    • Michelle on August 17th, 2015 at 9:28 pm

      Hi Megan, You do not want to prepare the batter ahead of time, as leaving it to sit overnight will affect how the cakes rise. You can bake the cakes a few days ahead of time, wrap in plastic wrap and refrigerate, then frost and assemble the cake the day before you want to serve it.

      Reply

  194. Ronnie on September 29, 2015 at 4:32 pm

    Can you use 9inch cake pans? If so, is there a recipe portion adjustment?

    Reply

    • Michelle on October 1st, 2015 at 6:46 pm

      Hi Ronnie, Yes, just reduce the baking time a bit so the cake doesn’t dry out.

      Reply

  195. paula maples on September 30, 2015 at 2:41 pm

    Sound delicious except for the coffee, can it be substituted with something else?

    Reply

    • Michelle on October 1st, 2015 at 6:47 pm

      Hi Paula, I highly recommend using the coffee unless you can’t due to a dietary restriction. You can’t taste the coffee in the cake, but it really enhances the chocolate flavor. If you cannot use coffee, substitute hot water.

      Reply

  196. Vone on October 24, 2015 at 1:31 pm

    tgat is seriously the best icing. Made a giant peanut butter cup cake and used this for the filling. It tastes like the real thing.

    Reply

  197. Reena on October 31, 2015 at 7:55 am

    I made this cake the other day and it was delicious! I used expresso instead of coffee and, I made my own buttermilk (by substituting 1 Tbsp. of lemon per cup of whole milk ). I made a thicker 2 layers instead of 3 and used the rest of the batter for cupcakes. This is a great recipe, very moist, came out wonderfully.

    Reply

  198. Emma on December 7, 2015 at 12:18 pm

    Hi! I love this cake! It’s so fabulous I want to convert it into cupcakes. Do you think it would work?

    Reply

    • Michelle on December 13th, 2015 at 9:45 pm

      Hi Emma, I haven’t tried it, but I don’t think it should be an issue. Let me know how they turn out if you make them!

      Reply

  199. Morgan on December 9, 2015 at 12:13 am

    This cake looks dreamy!! I want to make it for my husbands birthday this weekend and you have probably already answered this, but did you use natural peanut butter (just peanuts and salt) or the sugary processed kind??
    Thanks for the awesome recipe :)))

    Reply

    • Michelle on December 13th, 2015 at 9:48 pm

      Hi Morgan, I never use natural peanut butter for baking, it’s much too oily unless a recipe is specifically formulated for using it.

      Reply

  200. Tara Applegate on December 16, 2015 at 1:54 pm

    Michelle! Michelle! Michelle! I want to first say that I love your recipes and website. I made this cake last night for my family and literally all you could hear was “mmmm, yum, oh my gosh” . I have this one cake I make for my family all the time, one of those family favorites and last night everyone said they have found their favorite new cake. Now, I have another amazing family favorite to make. Thank you so much for posting this recipe. I will never use another chocolate cake recipe. This will be my go to recipe for chocolate cake from now on. It is just THAT delicious!!! Going to look through your recipes again and pick another one to make. Keep the deliciousness coming!!!!

    Reply

  201. michelle on January 3, 2016 at 2:55 pm

    Hello michelle
    I just want to say that I have tried several of your recipes and they all have been fantastic. I have been meaning to try this cake, but I’m wondering which dutch process cocoa powder do you use ?

    Reply

    • Michelle on January 4th, 2016 at 7:11 pm

      Hi Michelle, I use Valrhona Dutch process cocoa powder (I order online).

      Reply

  202. Elaine on February 3, 2016 at 7:38 pm

    I made this cake, it was amazing. Sadly, I did have some difficulty with sticking in certain spots and crumbling. It was so moist I managed to salvage it by piecing it together! (hahaha) My question is do you have any tips on how I can prevent this in the future?

    Thank you,

    Elaine

    Reply

    • Michelle on February 4th, 2016 at 7:21 pm

      Hi Elaine, Do you mean that it stuck to the pan? I always grease my pans with shortening, then flour as directed above. I typically have great success with the greasing/flouring of cake pans and haven’t really had any sticking issues since doing that consistently. I hope that helps!

      Reply

  203. Carol on February 14, 2016 at 8:32 am

    Does this chocolate peanut butter cake freeze well? It looks delicious.

    Reply

  204. Julianne Williams on February 23, 2016 at 3:23 pm

    This cake looks amazing but I don’t drink coffee. Is there something I can substitute for the coffee?
    Thank you,
    Julianne

    Reply

    • Michelle on February 24th, 2016 at 9:45 pm

      Hi Julianne, I don’t drink coffee either, but I definitely use it in chocolate recipes that call for it – it really helps to enhance the chocolate flavor, and you can’t taste the coffee. I really urge you to use it here, even if you just grab a cup from a local coffee shop. Otherwise, you can use water, but know that the flavor will be diluted.

      Reply

  205. kaspars on February 27, 2016 at 10:44 am

    Hi. how much is cup, same 100 grams?thanks

    Reply

    • Michelle on March 2nd, 2016 at 10:25 am

      Oh which ingredient? All ingredients have different volume, so there is no standard gram measurement for 1 cup, it depends on what you’re measuring.

      Reply

  206. Regina on March 4, 2016 at 9:39 am

    I want to make this tomorrow for my sister’s birthday. I’m nervous about adding hot coffee to the eggs in the mixer. Won’t this scramble the eggs? Or its itfine once the other ingredients are mixed in? Has this happened to anyone ?

    Reply

    • Michelle on March 8th, 2016 at 8:26 pm

      Hi Regina, I’ve made this cake many times and have never had an issue with the hot coffee.

      Reply

      • Regina on March 10th, 2016 at 1:25 pm

        Thanks! I made it and added the coffee in last, gradually, mixing. There were no problems. The cake was so rich and sooooo delicious. I followed the recipe exactly except I used bittersweet chocoate for the ganache, expecting it to balance out the sweet cake. It was perfect! Everyone was impressed!

        Reply

  207. Darla on April 3, 2016 at 10:57 pm

    I just made this cake today for my brother’s birthday! It was absolutely fantastic! Everyone loved it and surprisingly it looked almost exactly like the gorgeous pictures. I used Valrhona cocoa powder that I bought online. The cake itself was incredibly moist and rich! I will definitely be making this again in the future and I especially love that you can freeze this cake. Thank you for an unbelievable recipe!

    Reply

  208. Claire on April 5, 2016 at 4:15 pm

    Finally made this cake (after bookmarking it when it was posted) for a friend’s birthday. First off, it turned out so pretty that she took a picture and started sharing it with everyone. Second, it was SOOOOO good. I gave a piece to another woman in the office who promptly abandoned her JUST purchased lunch in favor of cake…because of course… My husband claimed that he could eat just the cake part with no frosting or anything because it’s so yummy. 10 stars out of 5. If you love chocolate and peanut butter then MAKE. THIS. NOW. And if you don’t love chocolate and peanut butter (?!) then I think your tastebuds are broken…

    Reply

  209. Amy on May 3, 2016 at 1:16 pm

    Wow! This turned out so incredibly delicious. I actually made it in cupcake form, filled w/the ganache, frosted, drizzled w/ganache & melted pb, & topped w/a peice of a Reese’s. Bakery quality in both taste & presentation. Thank you so much for sharing this which I will use over and over again! 🙂

    Reply

  210. Hannah White on May 25, 2016 at 10:35 pm

    Thank you so much for this recipe!!!! I made this last year for my husbands birthday and he talks about it so much I decided to make him another one!!!! Definitely have some fans of this cake!!!!

    Reply

  211. Nikki on June 15, 2016 at 3:54 pm

    I know I am very late to the party here but any idea what quantities I would use for a 9inch cake? Planning on making this for my friends birthday.

    Thankyou x

    Reply

    • Michelle on June 17th, 2016 at 9:07 pm

      Hi Nikki, You can use the same amounts, the baking time will just need to be shortened a bit since the cake layers will be a little shorter.

      Reply

  212. JustKelly on June 29, 2016 at 11:17 pm

    Thank you for the fabulous recipe! I just made this tonight for a birthday at work tomorrow. Cake turned out beautifully. Had to level the layers but that let my husband and I taste test it. ~wink~ Peanut butter frosting is rich and creamy and made plenty to frost the cake and layers–I always worry that there won’t be enough. Chocolate ganache is inspired! Rich, decadent, and positively sinful. Perfect! Thank you!

    Reply

  213. savannah on June 30, 2016 at 12:49 pm

    Hi, I don’t have kosher salt for the peanut butter frosting. Can I use regular table salt instead? And if so, how much table salt? Also, where is the heavy cream located in the grocery store? Is it in the refrigerated section? Does it come in a cardboard container or a round plastic tub like sour cream? Thanks!

    Reply

    • Michelle on June 30th, 2016 at 9:56 pm

      Hi Savannah, You can use table salt, but I would use a scant ½ teaspoon, as table salt has finer granules, thus the same amount will be saltier. Heavy cream is in the refrigerated section near the milk – it’s in a cardboard container. It is usually sold by the pint or quart.

      Reply

      • savannah on June 30th, 2016 at 10:16 pm

        Hi, thanks for the prompt response : ) So, just to make sure I understand you correctly I use the same amount of regular table salt? Because the recipe calls for 1/2 teaspoon of kosher salt…. not sure what you mean by “scant”. Will using regular salt change the taste of the PB frosting? Thanks!

        Reply

        • Michelle on July 5th, 2016 at 1:58 pm

          Savannah, Scant means a little bit less than. So I would fill your ½ teaspoon measuring spoon a bit short of full. It won’t change the taste; you want to use a little bit less than the kosher salt because the granules are smaller, so you end up with more salt per measuring spoon.

          Reply

  214. Melissa Shaffer on July 24, 2016 at 6:01 pm

    I just made this cake a few days ago. It is fabulous. So much for being careful with calories! Oh well..it is totally worth it. If anyone is worried about the coffee…don’t be. I don’t drink coffee at all, but I loved the cake. It’s moist and you can’t taste any coffee at all. Mostly what you taste is the wonderful peanutbutter flavor. Be careful not to put too much frosting between layers – I think I overdid it and then it was tough to get the whole cake covered. My daughter will be 21 this year and already said that she wants this cake for her birthday. Thanks for the great recipe (and it wasn’t too difficult to make either!)

    Reply

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