Description
This decadent Chocolate Peanut Butter Poke Cake combines rich, moist chocolate cake with a luscious peanut butter and chocolate ganache that soaks into the cake’s holes, topped with a fluffy peanut butter whipped cream and crunchy peanuts. Perfect for peanut butter and chocolate lovers looking for an impressively indulgent dessert that’s easy to prepare.
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
- ⅔ cup (132g) vegetable oil
- 2 tablespoons (28g) cider vinegar or white vinegar
- 2 teaspoons pure vanilla extract
Ganache
- ¾ cup (203g) smooth peanut butter
- ⅓ 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 the mixture until smooth and well combined. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly all over the cake.
- Make the Ganache: In a heat-safe bowl, combine the smooth peanut butter and finely chopped milk chocolate. Heat the heavy cream in a small saucepan over medium heat until it is steaming but not boiling. Pour the hot cream over the peanut butter and chocolate mixture, let it sit for 1–2 minutes, then whisk until smooth and glossy. Pour the ganache evenly over the warm cake, allowing it to seep deeply into the holes. Let the cake cool completely to set the ganache.
- Make the Topping: Chill a mixing bowl and then whip the cold heavy cream with vanilla extract until soft peaks form. Gradually add the confectioners’ sugar and peanut butter, continuing to whip until stiff peaks form. Spread this peanut butter whipped cream evenly over the cooled cake surface.
- Garnish and Serve: Sprinkle the top with roughly chopped roasted peanuts and mini chocolate chips if desired. For best results, chill the cake for at least 1 hour before slicing and serving to allow flavors to meld and the topping to firm up.
Notes
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Use cold water in the cake batter to help activate the baking soda and create a moist texture.
- Ensure the heavy cream used for the topping is very cold for optimal whipping.
- For a dairy-free variation, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Chilling the cake after assembling improves the texture and flavor integration.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
