Midnight Peanut Butter Truffle Burst Cake

Cooking Method

To get started, preheat your oven to 350°F and grease a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract, whisking them together until smooth.

Now, slowly pour the wet mixture into the dry mixture, stirring gently until just combined. Don’t overmix; a few lumps are perfectly fine! Transfer the batter into your prepared cake pan.

For the indulgent peanut butter topping, microwave the peanut butter and chocolate chips in a small bowl until melted—about 30 seconds at a time. Stir until smooth and creamy, then spread it over the cake batter.

Bake the cake for 30-35 minutes or until a toothpick comes out clean from the center. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

To make the ganache, heat the heavy cream in a small saucepan until it’s just simmering. Pour the warm cream over a bowl of chocolate chips and stir until smooth and glossy. Once the cake has fully cooled, pour the ganache over the top and allow it to set before slicing into irresistible pieces.

Serving Suggestions

When it comes to enjoying the Midnight Peanut Butter Truffle Burst Cake, there are countless ways to elevate the experience! Consider topping it with a scoop of vanilla ice cream for that delightful contrast of temperatures and textures. Fresh berries, like raspberries or strawberries, can add a refreshing tartness that pairs beautifully with the sweetness of the cake.

For an elegant presentation, you might also dust the top with powdered sugar or serve it with a side of whipped cream for that added flair.

How to Store & Freeze

To keep your leftover cake fresh, store it in an airtight container at room temperature for up to three days. If the room is particularly warm, refrigerating it is a good option—just make sure to wrap it tightly! Should you have leftovers beyond this period, you can also freeze slices for future indulgence. Just let the slices cool completely, wrap each in plastic wrap, and place them in a freezer-safe container. They should remain delicious for up to three months.

Tips to Make It Even Better

• Don’t skip the cooling time: Allowing your cake to cool properly is key to achieving the perfect slice. It helps the ganache firm up nicely.
• Experiment with flavors: You can swap regular peanut butter for crunchy for extra texture or add a sprinkle of sea salt on the ganache for a delightful contrast.
• Make it ahead of time: This cake tastes even better after resting for a day, allowing the flavors to meld beautifully.

Creative Twists

Feeling adventurous? Here are some fun variations to play with:

• Nutty Addition: Toss in some chopped nuts for crunch, like pecans or walnuts, either in the batter or as a topping.
• Different Frosting: Instead of chocolate ganache, you could try a peanut butter cream cheese frosting for a tangy twist.
• Use a Different Spread: Swap out peanut butter for almond or cashew butter for a nutty flavor profile.

Your Questions Answered

How long does it take to make this cake?

Total preparation and baking time are about an hour, with additional cooling time. It’s worth every minute!

Can I substitute almond milk for regular milk?

Absolutely! Almond milk or any other non-dairy milk will work just fine, maintaining the cake’s moisture.

How do I know when the cake is done baking?

Check for doneness with a toothpick inserted into the center—if it comes out clean or with just a few crumbs, your cake is ready!

Feel free to dive into this recipe, experiment with your own twists, and enjoy every rich bite of this Midnight Peanut Butter Truffle Burst Cake!

Midnight Peanut Butter Truffle Burst Cake

A decadent chocolate cake layered with creamy peanut butter and chocolate, topped with luscious ganache, perfect for late-night cravings or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet ingredients

• 1 cup milk
• 1/2 cup vegetable oil
• 2 pcs eggs
• 1 tsp vanilla extract

Toppings

• 1/2 cup creamy peanut butter
• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Method

 

Preparation

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract, whisking them together until smooth.
4. Slowly pour the wet mixture into the dry mixture, stirring gently until just combined. Avoid overmixing; a few lumps are perfectly fine!

Baking

1. Transfer the batter into your prepared cake pan.
2. In a small bowl, microwave the peanut butter and chocolate chips in 30-second intervals until melted and creamy, then spread it over the cake batter.
3. Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Ganache Preparation

1. Heat the heavy cream in a small saucepan until just simmering.
2. Pour the warm cream over a bowl of chocolate chips and stir until smooth and glossy.
3. Once the cake has fully cooled, pour the ganache over the top and allow it to set before slicing.

Notes

Allowing the cake to cool properly helps the ganache firm up nicely. You can experiment with flavors by using crunchy peanut butter or adding a sprinkle of sea salt on the ganache.