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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
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.