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Peanut Butter Chocolate Drip Cake

Ok so this is probably the best cake I've ever made- and I've made a lot! Not only does it look SO cool, it tastes pretty amazing too. I used the cake, decorative shards, and ganache recipe from the blog The First Year Blog, but I used a slightly different peanut butter frosting recipe that I will show below!

This was a birthday cake for my fiancee, Jake and he absolutely LOVED it. He is a live twitch streamer and I delivered it on stream. Here is a picture showing his excitement!

So happy to be back in the kitchen baking and wish I could do it all the time!! This took me about 6 hours to make, but that's largely because I only had one six inch pan and had to make 3 layers! I would not recommend that strategy.

I also decided to make a fun surprise in the middle by filling it with mini Reeces pieces! You cut into it and it pours out! So fun! The order of events for this cake is to make the cake batter first, while its baking make the shards for the top (if you want them), then make the frosting, and ganache last!

Here is a pretty image of the cake before I put the rest of the decor on. I decided to add some Reeces pieces to the bottom and pipe some pretty frosting at the base.

For the surprise middle all you have to do is cut a hole in the center layer of the cake and fill it with candy. Then put frosting around it and the third layer on top. Such a fun addition to an already fun cake!

Ingredients needed:

Chocolate Cake:

  • 1/2 cup cocoa powder

  • 1 & 1/2 cup all purpose flour

  • 1 & 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 & 1/2 sticks butter, room temperature

  • 1 cup + 2 tbsp sugar

  • 3 eggs

  • 1 & 1/2 tsp vanilla

  • 2/3 cup + 1/4 cup sour cream

  • 3 tbsp melted chocolate

Peanut Butter Buttercream:

  • 2 sticks of butter

  • Heaping cup of creamy peanut butter

  • 1-3 tbsp heavy whipping cream

  • 4 cups powdered sugar (more to taste)

Chocolate Ganache:

  • 1/2 cup heavy whipping cream

  • 3/4 cup semisweet chocolate chips

Chocolate Shards:

  • 1/2 cup semisweet chocolate chips

  • 1/2 tbsp vegetable oil

  • 1 tbsp melted peanut butter, for drizzling

  • Reeces pieces, Reeces (for decorating)

Directions:

Chocolate cake:

1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of three 6-inch cake pans with parchment paper. Spray the sides with a nonstick cooking spray for easy release after baking.

2. In a small bowl combine cocoa powder, flour, baking soda, baking powder, and salt. Whisk together until combined.

3. In a large mixing bowl combine butter and sugar and beat with a mixer until combined. Add in eggs and vanilla and beat until just combined. Fold in sour cream and melted chocolate.

4. Add 1/2 of the flour mixture into the wet mixture by folding in. Then add in the second half.

5. Divide the batter into the three pans and cook for 20-25 minutes or until a knife/toothpick put into the center is clean. (I live in Denver at high altitude so mine took a little bit longer!)

6. Allow cakes to cool completely before assembling it all.

Peanut butter buttercream:

1. Beat peanut butter and butter in a stand mixer with a whisk attachment for several minutes until its fluffy and has lightened a couple shades.

2. Add in 1/2 cup of powdered sugar at a time until it is the sweetness level you want!

3. Then add in a couple tablespoons of heavy whipping cream until it reaches the right consistency. Keep in the refrigerator until you are ready to use it.

Chocolate shards:

1. Melt the chocolate chips and vegetable oil in a small saucepan. Set up some waxing paper on a cookie sheet and spread the chocolate once melted on it with a soft spatula.

2. Place another piece of waxing paper on top and push all the air bubbles out.

3. Freeze for 15-20 minutes. Cut up into whatever fun shapes you want!

4. Melt peanut butter in the microwave for 10 seconds to melt it. Put in a Ziploc bag and cut a small hole in the corner. Drizzle across to make it pretty. Freeze again.

Chocolate ganache:

1. Put heavy whipping cream in a small saucepan and heat on medium until boiling. Place chocolate chips in a heat proof bowl and pour hot cream over the chips.

2. Let it sit for 2-3 minutes and then stir to combine (make sure to not over stir). Let sit for at least 10-15 minutes before pouring over the cake to cool off.

ASSEMBLY:

  • Put the first 6 inch round on a serving stand or platter. Pipe the buttercream on top. Then put the second layer on top (with a hole cut out in the center for candies if choosing to do so). Repeat the process.

  • Crumb coat the entire cake with the buttercream and put in the fridge for a half hour.

  • Put the second layer of buttercream on and smooth out as best you can. Refrigerate again.

  • Pour ganache over the top and using either a spoon or piping bag create the dripping effect that you see in the pictures above.

  • Add the chocolate shards, Reeces pieces around the bottom, piping effects, and cut up Reeces chocolate on the top! Basically whatever you wish to make it look awesome!

Happy baking everyone! Hope you try this recipe out!

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