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Chocolate Peanut Butter Oreo Cake

Ingredients

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp espresso powder optional
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup freshly brewed strong hot coffee

For the Frosting:

  • 1/2 cup butter softened
  • 1 cup creamy peanut butter
  • 3 tbsp milk or as needed
  • 2 cups confectioners' sugar

For the Ganache:

  • 8 ounces chocolate chopped (I used semi-sweet)
  • 1 cup heavy cream

Toppings: Oreos or Mini Oreos

Instructions

  1. Preheat oven to 350°F. Grease two 9-inch cake pans and set aside.
  2. To make the cake, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

  3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. To help with frosting, I like to wrap each layer in plastic wrap (once cooled) and put them in the freezer for several hours. This is not a mandatory step, but it might help if your cakes tend to crumble once you start frosting them.
  5. To make the frosting, place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Assemble the cake, putting a frosting layer in the middle and spreading it all around the outside of the cake. I like to save some frosting so I can do additional cake designs on the top.
  6. To make the ganache, heat up the heavy cream in a saucepan on the stove or for one minute in the microwave, until hot. Add in the chocolate and whisk with a fork until the ganache comes together and is smooth and silky. Pour the ganache over the frosted cake and let it drip down the sides.
  7. Decorate the cake with additional peanut butter frosting and Oreos.
  8. This cake is ok to be kept room temperature, but I love keeping it in the fridge!