Description
This decadent Chocolate Peanut Butter Poke Cake combines rich chocolate cake with a luscious peanut butter ganache and creamy peanut butter whipped topping. The cake is baked to moist perfection, then poked with holes to soak up a smooth ganache that adds incredible flavor and texture. Topped with a fluffy peanut butter whipped cream and garnished with roasted peanuts and chocolate chips, this dessert is perfect for chocolate and peanut butter lovers looking for an indulgent treat.
Ingredients
Scale
Cake
- 2 cups (396g) granulated sugar
- 3 cups (360g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder (Dutch-process or natural)
- 2 teaspoons baking soda
- 1¼ teaspoons table salt
- 1 teaspoon espresso powder (optional)
- 2 cups (454g) cold water
- â…” cup (132g) vegetable oil
- 2 tablespoons (28g) cider vinegar or white vinegar
- 2 teaspoons pure vanilla extract
Ganache
- ¾ cup (203g) smooth peanut butter
- â…“ cup (57g) milk chocolate, finely chopped
- 1 cup (227g) heavy cream
Topping
- 1 cup (227g) cold heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup (56g) confectioners’ sugar
- ½ cup (135g) smooth peanut butter
Garnish
- ¼ cup (36g) roasted peanuts, roughly chopped
- 2 tablespoons (22g) mini chocolate chips (optional)
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, salt, and espresso powder (if using). Add the cold water, vegetable oil, vinegar, and vanilla extract, stirring until the batter is smooth and well combined. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool for about 10 minutes before using the handle of a wooden spoon to poke holes evenly all over the cake.
- Make the Ganache: Place the smooth peanut butter and chopped milk chocolate in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it starts steaming but does not boil. Pour the hot cream over the peanut butter and chocolate mixture, letting it sit for 1 to 2 minutes before whisking until smooth and glossy. Pour this ganache evenly over the warm cake, ensuring it seeps into all the holes. Allow the cake to cool completely so the ganache can set and infuse flavor.
- Make the Topping: In a chilled mixing bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Gradually add the confectioners’ sugar and peanut butter, continuing to beat until stiff peaks develop. Spread this creamy peanut butter whipped topping evenly over the fully cooled cake.
- Garnish and Serve: Sprinkle the chopped roasted peanuts and mini chocolate chips (if using) over the whipped topping for added texture and flavor. Chill the cake in the refrigerator for at least 1 hour before slicing and serving to allow all flavors to meld beautifully.
Notes
- For a richer chocolate flavor, use Dutch-process cocoa powder.
- Espresso powder enhances the chocolate depth but is optional if you prefer to omit.
- Make sure the cake is warm when pouring the ganache so it seeps well into the holes.
- Chilling the topping bowl and beaters helps achieve fluffy whipped cream.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Roasted peanuts add crunch, but you can substitute with chopped peanuts or skip if allergic.
