Description

This decadent Chocolate Peanut Butter Poke Cake is a perfect blend of rich chocolate and creamy peanut butter flavors. The moist chocolate cake is baked, then poked with holes to soak up a smooth peanut butter chocolate ganache. Topped with fluffy peanut butter whipped cream and garnished with chopped roasted peanuts and mini chocolate chips, this dessert is an indulgent treat ideal for parties or special occasions.

Ingredients

Scale

Cake

2 cups (396g) granulated sugar
3 cups (360g) all-purpose flour
½ cup (42g) unsweetened cocoa powder (Dutch-process or natural)
2 teaspoons baking soda
1¼ teaspoons table salt
1 teaspoon espresso powder (optional)
2 cups (454g) cold water
⅔ cup (132g) vegetable oil
2 tablespoons (28g) cider vinegar or white vinegar
2 teaspoons pure vanilla extract

Ganache

¾ cup (203g) smooth peanut butter
⅓ cup (57g) milk chocolate, finely chopped
1 cup (227g) heavy cream

Topping

1 cup (227g) cold heavy cream
1 teaspoon pure vanilla extract
½ cup (56g) confectioners’ sugar
½ cup (135g) smooth peanut butter

Garnish

¼ cup (36g) roasted peanuts, roughly chopped
2 tablespoons (22g) mini chocolate chips (optional)

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Instructions

Make the Cake: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a large mixing bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, baking soda, salt, and espresso powder until well combined. Add the cold water, vegetable oil, vinegar, and vanilla extract, stirring the batter until smooth and uniform. Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly all over the surface.
Make the Ganache: Place the smooth peanut butter and finely chopped milk chocolate into a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it is steaming but not boiling. Pour the hot cream over the peanut butter and chocolate mixture, allowing it to sit for 1–2 minutes to melt the ingredients. Whisk until the ganache is smooth and well combined. Pour this ganache evenly over the warm cake, spreading gently and letting it seep deep into the holes. Allow the cake to cool completely to room temperature.
Make the Topping: In a chilled mixing bowl, whip the cold heavy cream together with vanilla extract until soft peaks form. Add the confectioners’ sugar and the remaining smooth peanut butter, then continue whipping until stiff peaks develop. Spread this fluffy peanut butter topping evenly over the cooled ganache layer on the cake.
Garnish and Serve: Sprinkle the cake with roughly chopped roasted peanuts and mini chocolate chips if desired. Chill the cake in the refrigerator for at least 1 hour before slicing and serving to allow the flavors to set beautifully.

Notes

Espresso powder is optional but enhances the chocolate flavor.
Be sure the cream is hot enough to fully melt peanut butter and chocolate for a smooth ganache.
Chilling the cake before serving helps the ganache and topping to set for cleaner slices.
Use freshly roasted peanuts for best texture and flavor in the garnish.
This cake stores well in the refrigerator for up to 3 days in an airtight container.