Description

This decadent Chocolate Peanut Butter Poke Cake features a moist chocolate cake with holes poked throughout, filled with a rich peanut butter and chocolate ganache. Topped with a creamy peanut butter whipped topping and garnished with roasted peanuts and mini chocolate chips, this cake is a luscious combination of chocolate and peanut butter flavors perfect for dessert lovers.

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 the sugar, flour, cocoa powder, baking soda, salt, and espresso powder. Add cold water, vegetable oil, vinegar, and vanilla extract, stirring until the batter is smooth and well combined. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then poke holes all over the cake using the handle of a wooden spoon.
Make the Ganache: Place the smooth peanut butter and finely chopped milk chocolate in a heat-safe bowl. Heat 1 cup of 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, letting it sit for 1 to 2 minutes. Whisk the mixture until smooth, then pour the ganache evenly over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
Make the Topping: In a chilled mixing bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Add confectioners’ sugar and smooth peanut butter, continuing to beat until stiff peaks are achieved. Spread this peanut butter whipped topping evenly over the cooled cake.
Garnish and Serve: Sprinkle the top of 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 for the best texture and flavor.

Notes

If you don’t have espresso powder, you can omit it, but it adds depth to the chocolate flavor.
Make sure the heavy cream for whipping is very cold to achieve stiff peaks more easily.
Use a wooden spoon handle or similar utensil to poke holes; this creates pockets for the ganache to soak in.
Chilling the cake before serving helps set the ganache and topping for cleaner slices.
For a more intense peanut flavor, use natural or crunchy peanut butter but note texture changes in the ganache and topping.