Classic chocolate cake layered with fluffy not-too-sweet peanut butter filling and frosted with a ganache.
- 1 cup almond milk + 1 teaspoon apple cider vinegar
- 1 3/4 cup sugar
- 1 3/4 cup all purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup olive oil or grapeseed oil
- 3/4 cup hot coffee
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 2 cups confectioner’s sugar
- 1–2 tbsp milk of choice
- 1 13 ounce can full fat coconut milk
- 10 ounces 60-70% dark chocolate (roughly 2 cups)
how to whip it up
Preheat oven to 350°. Grease and line 2 6 inch cake pans with parchment.
In a liquid measuring cup, mix your almond milk and apple cider vinegar together gently and let rest for 5 minutes.
In the bowl of a stand mixer, combine sugar, flour, cocoa powder, salt, baking soda and powder on low speed. Add in eggs, almond buttermilk mixture, vanilla extract and oil. Mix on medium-high until combined, then gently pour in hot coffee. Mix again until smooth. Batter will be thick and should smell AMAZING.
Pour batter into prepared pans and bake at 350° for 30-40 minutes. See notes below for pan and time variations.
To make the peanut butter filling, in the bowl of a stand mixer, cream together the peanut butter and confectioner’s sugar starting on low and then up to high speed until super fluffy, then add a few tablespoons of milk to make it extra creamy. Depending on the consistency of your peanut butter, you may need to adjust the amount of confectioner’s sugar used. If your PB is dry, use slightly less sugar or add a little more milk…if it’s super runny, use a bit more confectioner’s sugar.
For the ganache, roughly chop the chocolate into small 1/4 inch bits and then place in small heat safe bowl. Bring coconut milk to a gentle simmer in a small sauce pan, then remove from heat and pour over chocolate. Let rest for 2 minutes, then whisk until smooth. Let chill in fridge, whisking every 15 minutes until thickened. When ready to frost, ganache will be light and fluffy, and hold a peak. Mine took just under 2 hours of chilling and whisking to get the right consistency. If you want a whipped ganache rather than creamy, whip your ganache at the end of the 2 hours with a stand mixer and the whisk attachment on high.
Most chocolate cake recipes call for natural cocoa powder, but I prefer using Dutch cocoa. It’s creates a richer taste in my opinion and incorporates better with the liquids, but this recipe works well with either type of cocoa.
Cake Pan Options: For Jesse’s birthday cake, I used 2 6 inch cake pans and filled them up about 3/4 and then sliced them in half after they baked to create 4 layers. This amount of cake batter will also easily make 3 more averaged sized 6 inch layers or 2 thinner 8 inch layers.
Baking time variants: For my thicker 6 inch cakes, they took close to 40 minutes to bake through. Start checking around 35 minutes for doneness. For 8 inch pans, start checking at 30 minutes.
Keywords: chocolate cake, peanut butter frosting, ganache