Chocolate Peanut Butter Cake with a chocolate layer cake, a center of peanut butter cookie dough, and topped with peanut butter frosting.
Chocolate Peanut Butter Cake
This cake has been on my mind since January. You see, my husband is a HUGE peanut butter and chocolate fan! He love, love, loves it! So, this was ultimately his very belated birthday cake. And what a cake it was!
Decadent Chocolate Cake with a two cup disk of peanut butter cookie dough sandwiched in the middle. Then I made a peanut butter frosting and added mini chocolate chips to the outside. It turned out wonderful!
I was taking photos of the cake around noon and offered my husband a slice. He usually passes on my desserts or just takes a small bite, but for this cake, he got a fork and a glass of Ice Wine and just devoured it! He commented that he had a mouth-gasm! Or was it mouthgasmic? Either way, I’m pretty sure he enjoyed it. This cake turned out even better than I ever expected. We didn’t sing Happy Birthday and there were no candles for Mr. Quart, but he loved his cake. You have got to try this combination!
I was torn between a chocolate frosting and a peanut butter one, but I sure am convinced that I made the right choice.
I was so proud of myself when I sliced into this cake to see the perfect center of cookie dough. I had never done this before, but I think from now on, this is the only way I’m going to “frost” the center of a cake.
To slice the perfect piece of cake, place the entire cake in the fridge for 30 minutes to an hour. Then immediately slice. I don’t think I’ve ever cut a cake and had it turn out this perfect before. Cheers for Karyn!!
Now, make this cake and serve it up with a sweet dessert wine or a big glass of milk!
- 1/2 cup butter
- 1 cup peanut butter
- 2-5 tablespoons milk
- 2 cups powdered sugar
- Peanut Butter Cookie Dough
- Chocolate Cake
- mini chocolate chips
- mini peanut butter cups
- chopped peanuts
- chocolate curls
- Beat butter and peanut butter with an electric mixer with a paddle attachment until smooth. Gradually add in milk and powdered sugar.
- Place one chocolate cake on a cake platter. Add the Peanut Butter Cookie Dough and top with second chocolate cake. Frost cake with an offset spatula and decorate as desired.
- Add mini chocolate chips or mini peanut butter cups. Serve with a tall glass of milk.
The cake pictured was made in 6 inch round pans, and the cookie dough was formed in a 6 inch springform pan. The recipes make a full 9 inch cake. If you reduce the pan size, you will have leftover cake batter to make about 10 cupcakes.
Amount Per Serving: Calories: 354Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 177mgCarbohydrates: 35gFiber: 2gSugar: 28gProtein: 6g
Nutrition information isn’t always accurate.