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Double Chocolate Peanut Butter Cup Birthday Cake

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So this post was unplanned, but I made my dad an epic cake for his birthday, and thought I’d share.

Double Chocolate Peanut Butter Cup Birthday Cake | Whisk and Shout

In case you’re wondering, yes, this is why the pictures are of a half-eaten cake. Sorry, we couldn’t resist!


I’ll get to the recipe quickly, because this cake doesn’t require much introduction! It’s simply a combination of my classic chocolate cake recipe, my favorite vegan ganache, and the easiest peanut butter cups!

(Plus some pretty snazzy decorating, if I do say so myself… I do)

I took forever to make this cake because I drew the process out by baking one round the night before and the other the day of, however if you have two cake pans, this cake is a breeze!

When I doubled the ganache recipe, I forgot to double the cornstarch and coconut oil, and only doubled the almond milk and chocolate (oops!) and so my ganache was a lot runnier than in the past– however in this case, it really lent itself to the cake, because the chocolate seeped into the cake and also coated it pretty evenly as it ran down the sides.

Double Chocolate Peanut Butter Cup Birthday Cake | Whisk & Shout

Sometimes mistakes make the best recipes!

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Double Chocolate Peanut Butter Cup Birthday Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rich chocolate cake layers sandwich a creamy vegan chocolate ganache and are topped with more ganache and peanut butter cups! Easy to make and delicious, this cake is perfect for birthdays.
Ingredients
Cake
  • 2 cups almond milk, room temp and divided
  • 2 tsp apple cider vinegar
  • 1¼ cups applesauce
  • 1 tbsp vanilla
  • 2 cups flour
  • 1⅓ cups coconut sugar
  • ½ cup cocoa powder
  • 8 oz vegan chocolate, melted
  • ⅔ cup coconut oil, melted
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
Ganache
  • 2 cups almond milk
  • 1½ cups vegan chocolate chips
  • 1 tbsp cornstarch*
  • 1 tbsp coconut oil*
Peanut Butter Cups
  • 1-2 heaping tbsp peanut butter
  • 1-2 tbsp powdered sugar
  • ½ cup vegan chocolate chips
Instructions
  1. Preheat oven to 350°F and grease two 8-inch cake pans with coconut oil and dust with cocoa powder.
  2. Combine 1½ cups almond milk and the vinegar and let sit for a few minutes.
  3. Add in applesauce, vanilla, and remaining almond milk. Stir until well combined.
  4. Add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, and melted chocolate. Mix well until no lumps remain.
  5. Lastly, add coconut oil and stir until completely combined.
  6. Divide batter evenly between two prepared pans and bake in preheated oven for 25-30 minutes, or until center is set and a toothpick can be cleanly removed. Cool on a wire rack.
  7. For ganache, combine almond milk and cornstarch in a saucepan over high heat until just boiling, stirring constantly.
  8. Remove from heat and stir in coconut oil.
  9. Place chocolate chips in a bowl and pour almond milk mixture over top.
  10. Let sit for 2 minutes or until chocolate is melty, and whisk thoroughly.
  11. Let sit in fridge until assembly.
  12. Next, make the peanut butter cups: melt chocolate chips in the microwave in 30-second intervals.
  13. Spoon about a teaspoon of melted chocolate into each mini cupcake liner and brush up the sides about halfway. Freeze for 2-3 minutes.
  14. Melt peanut butter in microwave by heating for a minute.
  15. In the meantime, combine your peanut butter and confectioner’s sugar. Take filled liners out of freezers and put small balls of peanut butter mixture into each cup. Press down with your thumb.
  16. Cover each cup with a cap of chocolate. Return to freezer for five minutes.
  17. Once both cake rounds are completely cooled, invert one onto a platter.
  18. Using a ladle, spoon one heaping spoonful of ganache on top of cake round, and spread into an even circle.
  19. Invert second cake round on top.
  20. Spoon remaining ganache on top of cake, letting it drip down the sides.
  21. Arrange peanut butter cups on top of cake and refrigerate until serving, at least 3-5 hours.

*note: if you want a firmer ganache, as is typical of my normal ganache recipes, go with 2 tbsp of cornstarch and one very heaping tbsp of coconut oil. I just totally forgot to double those ingredients, and I was pretty happy with the result anyhow!

**adapted from my favorite vegan German chocolate cake recipe!

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Comments

    • Medha says

      I discovered vinegar in cake when I was 11 and making eggless cake for the first time for my grandmother! I was all like, “ew, vinegar in cake?!?!” But now I’m in the know 🙂

      Reply

  11. chrysta@noshed says

    best flavor combo ever, hands down. Ive asked myself if one could live off of chocolate and peanut butter alone. Not sure the answer yet, Im still researching 😉 LOVE this cake. I hope someone makes me this for my birthday!

    Reply

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