On The Menu: Chocolate Fudge Cake With Peanut Butter Frosting And Chocolate Ganache

This Chocolate Fudge Cake with Peanut Butter Frosting and Chocolate Ganache is crazy good. It has a few steps but it will be something you will and those you share it with will devour. Jessica and I make this cake a few times a year and have yet to meet anyone who does not love it. The cake is rich, moist, and fudgy. It is topped with a thick layer smooth, creamy peanut butter frosting. If you stopped there the cake would be absolutely delicious but we take it one step further by adding a chocolate ganache. Ganaches are so simple to make and they give your cake an extra wow factor.

Ingredients:
For the cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tbsp distilled white vinegar
1 tsp vanilla extract
2 eggs

For the peanut butter frosting:
2 cups creamy peanut butter
4 cups powdered sugar
1 cup plus 2 tbsp unsalted butter, at room temperature
1 tbsp plus 1 1/2 tsp pure vanilla extract
3/4 tsp Kosher salt
1/2 cup heavy whipping cream

For the ganache:
8 oz milk or semisweet chocolate chips
3 tbsp smooth peanut butter
2 tbsp light corn syrup
1/2 cup half-and-half

Directions:
1. To make the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans with butter or baking spray. (The first time I made this cake we made it 3 layers. The second time I made 2 layers.) Line the bottom of each pan with a round of parchment paper and lightly grease the paper.
2. In a very large bow, sift the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides and bottom of the bowl and be sure that the batter is well-mixed and no flour bits remain. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes on the same rack, if possible, without the cake pans touching each other, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in t he pans for about 15 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To make the frosting: In a stand mixer fitted with the paddle attachment, place the peanut butter and butter. Sift the sugar into the bowl. Add the vanilla extract and salt. Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowel as needed, about 3-4 minutes. Beat in the heavy whipping cream.
5. To frost the cake: Place one layer, flat side up, on a cake stand, cardboard cake round, or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with a scant amount of frosting to make a crumb coat to keep the crumbs from popping through the final frosting. You will need just enough to lightly cover the cake. Let the cake chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, chill the cake again and let it firm up before covering it with the ganache.
6. To make the gananche: In a medium bowl set over a saucepan of simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth.
7. To decorate with the ganache: Gently pour the ganache over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for a couple hours to allow the gananche to set completely.