Peanut Butter Cup Explosion Cake

Ingredients

For the Chocolate Cake:

  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (cooled)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Peanut Butter Filling:

  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Peanut Butter Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

For the Explosion Toppings:

  • 2 cups mini peanut butter cups, chopped
  • 1 cup regular peanut butter cups, roughly chopped
  • ½ cup chocolate chips
  • ½ cup peanut butter chips
  • ¼ cup crushed peanuts (optional)

For the Chocolate Ganache Drip:

  • ½ cup heavy cream
  • 4 oz dark chocolate, finely chopped
  • 2 tablespoons butter

Instructions

Prepare the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, beat eggs, then whisk in buttermilk, coffee, oil, and vanilla.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined. Don’t overmix.
  5. Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Peanut Butter Filling:

  1. Beat peanut butter, powdered sugar, cream, vanilla, and salt until smooth and spreadable.
  2. Set aside at room temperature.

Make the Peanut Butter Frosting:

  1. Beat softened butter until light and fluffy (about 3 minutes).
  2. Add peanut butter and beat until combined.
  3. Gradually add powdered sugar, alternating with cream, beating until smooth.
  4. Mix in vanilla and salt. Beat for 2 minutes until fluffy.

Prepare the Ganache:

  1. Heat cream in a small saucepan until just simmering.
  2. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth.
  3. Stir in butter until glossy. Let cool for 15-20 minutes until slightly thickened but still pourable.

Assemble the Cake:

  1. Place one cake layer on serving plate. Spread peanut butter filling evenly over top.
  2. Sprinkle 1 cup of chopped mini peanut butter cups over filling.
  3. Place second cake layer on top, pressing gently.
  4. Apply a thin crumb coat of frosting all over the cake. Refrigerate 30 minutes.
  5. Frost the entire cake with remaining peanut butter frosting, creating smooth sides and top.
  6. Pour ganache over center of cake, allowing it to drip down the sides naturally.
  7. While ganache is still wet, press chopped peanut butter cups, chocolate chips, peanut butter chips, and crushed peanuts all over the top and around the base.
  8. Refrigerate for at least 1 hour before serving to set the ganache.

Tips for Success:

  • Use room temperature ingredients for best mixing
  • Don’t overbake the cake layers – they should be moist
  • Let each component cool completely before assembly
  • Store covered in refrigerator for up to 5 days
  • Bring to room temperature 30 minutes before serving for best flavor

Serving:

Serves 12-16 people. This rich, indulgent cake is perfect for special occasions and peanut butter lovers!

Prep Time: 45 minutes
Bake Time: 30 minutes
Assembly Time: 45 minutes
Total Time: 2 hours (plus chilling time)