Description
A decadent and moist Chocolate Peanut Butter Poke Cake featuring a rich chocolate base infused with espresso, filled with a smooth peanut butter and chocolate ganache that seeps into holes poked throughout the cake. Topped with a fluffy peanut butter whipped cream and garnished with crunchy roasted peanuts and mini chocolate chips, this dessert offers layers of creamy, crunchy, and indulgent flavors perfect for any special occasion or treat.
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
- â…” cup (132g) vegetable oil
- 2 tablespoons (28g) cider vinegar or white vinegar
- 2 teaspoons pure vanilla extract
Ganache
- ¾ cup (203g) smooth peanut butter
- â…“ 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 to prevent sticking. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined. Add in the cold water, vegetable oil, vinegar, and vanilla extract, then stir the batter until it is smooth and well incorporated. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool for 10 minutes, then gently poke holes all over the surface of the warm cake using the handle of a wooden spoon to prepare it for the ganache infusion.
- Make the Ganache: Place the smooth peanut butter and finely chopped milk chocolate into a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat, bringing it until it is steaming but not boiling. Pour the hot cream over the peanut butter and chocolate mixture. Let it sit for one to two minutes to soften, then whisk thoroughly until the ganache is smooth and glossy. Pour this ganache evenly over the warm cake, allowing the ganache to seep deep into the holes, enhancing the cake’s moistness and flavor. Set aside to cool completely.
- Make the Topping: Chill a mixing bowl before whipping. In the chilled bowl, whip the cold heavy cream with the pure vanilla extract until soft peaks form. Add the confectioners’ sugar and smooth peanut butter, then continue beating the mixture until stiff peaks form, creating a light and fluffy peanut butter whipped cream. Spread this topping evenly over the cooled ganache-covered cake.
- Garnish and Serve: Sprinkle the top of the cake with roasted chopped peanuts and, if desired, mini chocolate chips for an added crunch and chocolate burst. Chill the cake in the refrigerator for at least one hour before slicing and serving to allow the flavors to meld and the topping to set perfectly.
Notes
- Espresso powder is optional but enhances the chocolate flavor beautifully.
- Make sure to use cold water for the cake batter to activate the baking soda properly.
- For a smoother ganache, chop the chocolate finely.
- The cake should be chilled to allow the topping to firm up and flavors to meld.
- Store leftovers covered in the refrigerator for up to 3 days.
