Okay, Treat of the Week is back in full force, folks!

First off, we have a new video. Fresh off the presses, it is part 2 of the cake decorating piece I’m doing. In this episode we tackle splitting a cake, filling a pastry bag, assembling a cake and gussying it up.

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And I most certainly wasn’t going to tease you with all of that cakey goodness and not give you the recipe! This is the PB Chocolate Dream Cake from Have Your Cake and Vegan Too. It’s a nice, moist chocolate cake sammiched between a creamy PB filling (please note that for the video I doubled the amount in the recipe for additional frosting for decorating) and topped with a creamy chocolate ganache. Happy Friday, party people!

Peanut Butter Chocolate Dream Cake

Difficulty: 2 whisks

Decadent, but not too rich, this cake will make the PB and chocolate lovers in your life swoon! This is a favorite recipe in our house. Whoever gets the last piece reigns triumphant- but is responsible for baking the cake next time.

1 1/2 cups all-purpose flour
1/4 cup baking cocoa, sifted (Dutch pressed preferred)
1 cup sugar
1 teas. baking powder
1/4 teas. salt
1 cup milk of choice, room temperature
1/4 teas. vinegar
1/4 cup chocolate chips, melted
1/4 cup oil
1 teas. vanilla

PB Filling:
1/3 cup peanut butter
2 tbsp. margarine, room temperature
1 cup powdered sugar
1 teas. milk of choice (if needed)

Ganache Topping:
1/3 cup chocolate chips or chopped chocolate
1 tbsp. margarine
2 tbsp. milk of choice
1 tbsp. peanut butter

Preheat oven to 350. Grease and flour 2 8-inch baking pans and line bottoms with parchment rounds.

In a small bowl, combine the flour, cocoa, sugar, baking powder, and salt. In a large bowl combine the milk and vinegar and let sit. Add the melted chocolate, oil and vanilla, whisking well. In two batches, incorporate the dry ingredients into the wet ingredients, blending until just mixed.

Divide batter into prepared pans and spread evenly. Bake for 25-28 minutes or until a toothpick comes out clean. Remove from oven and let cool on cooling racks for 15 minutes before inverting and letting cool on racks.

To make the filling, in a medium bowl combine the peanut butter and margarine using electric handmixers. Add powdered sugar in batches until filling is sweetened to your desire. Add milk, if needed, to make mixture spreadable.

Wait until you are almost ready to assemble before making the ganache. Place all ganache ingredients in a small saucepan and cook over low-medium heat, stirring often, until melted. Remove from heat and let cool.

To assemble: place the bottom layer of cake on your serving platter. Level the top of it, if necessary. Spread on the peanut butter filling and top with the top layer of cake. Carefully spread on the ganache and let set for about 30 minutes before serving.

Store leftover cake (if you are so lucky!) in a covered container.

Makes 8 servings

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7 Responses to cakey cakey cakes!

  1. bekki says:

    This is so pretty and I can’t wait to get time to watch this video. My copy of “Have Your Cake” is on the way and I can’t wait!

  2. Hope says:


  3. Amanda N says:

    Love the video! Thank you!!! I’m so curious to know what you were saying during the ganache montage :) I have the book, it is beyond and I can’t wait to get baking! I have this particular cake marked for my hubby’s birthday cake (in September), but will make a ton of others during my time off in the next two weeks. Some people take stay-cations, I’m taking a bake-cation :)

  4. Debbie says:

    How long would you bake these as cupcakes?

    • Kris says:

      Hi Debbie-

      Sorry for the delayed response. I’d start with 15 minutes and start checking on them at that point.

  5. aviv says:

    I baked this in 2x9in pans and I got verrry thin layers which looked nothing like the picture. I made it again, this time in 1 pan and without the melted chocolate in the batter, and stacked the three layers together with the peanut butter cream in the middle. I didn’t follow the amounts for the cream since I needed more (for extra layer) but margarine, peanut butter, rice milk and powered sugar to taste makes an amazing soft spreadable yummy filling. I also put raspberry jam in the layers and called it a peanut butter jelly cake people loved it, cake was nice but be aware that batter is very thick and it does not rise much…. I would double the recipe and cut in have next time. Thanks nomblog!

  6. Brian McCarty says:

    I had the same problem as above. The cake didn’t seem to rise, but it was tasty.