This Peanut Butter Truffle Chocolate Cake recipe is going to be your new peanut butter and chocolate obsession. 🙂 With a layer of my favorite chocolate cake, plus a layer of peanut butter truffle, this cake will definitely be your new favorite.
1 cup flour
1 cup sugar
1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
PEANUT BUTTER TRUFFLE
20oz peanut butter chips
2 1/4 cups heavy cream
1 cup (8 oz) mascarpone cheese
1/4 cup shortening
1/4 cup butter
2 cups powdered sugar
1/4 cup Hershey’s Special Dark Cocoa powder
2–3 tsp water
- Prepare 9 inch cake pan with a parchment paper circle in the bottom and grease the sides. If you have a leakproof 9 inch springform pan, that would be best.
- Add all dry ingredients to a large bowl and whisk together.
- Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to boiling water and add to mixture. Mix well.
- Pour into cake pan and bake at 300 degrees for about 33-35 minutes, or until a toothpick comes out with a few crumbs.
- Remove cake from oven and allow to cool for about 10 minutes, then remove to cooling rack to cool completely.
- To make the truffle layer, put peanut butter chips into a mixing bowl.
- Microwave heavy cream until boiling, then pour over peanut butter chips.
- Cover bowl with clear wrap and allow to sit for 5-7 minutes.
- Whisk mixture until smooth, then cover and place in refrigerator for about 45 minutes to an hour. It should thicken, but still be stirable.
- Stir in mascarpone cheese until smooth.
- Once cake has cooled, use a serrated knife to cut off the cake dome.
- Place cake into 9 inch springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
- Pour peanut butter mixture over cake and spread evenly. It may come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.
- Once truffle layer is firm, remove cake from pan.
- To make the icing, beat butter and shortening until smooth.
- Add powdered sugar, cocoa and 1 tsp of water and mix until smooth.
- Add more water as needed until the icing is a smooth consistency.
- Pipe icing around the edges of the cake, then drizzle with chocolate sauce.
- Refrigerate until ready to serve. You can let it sit out for about 15-20 minutes for the truffle layer to soften, if you prefer.