My next baking adventure was a peanut butter chocolate layer cake for my partner’s birthday. I used my now favorite chocolate cake recipe (you can find it here) and doubled the recipe so I could make a 5-layer cake. It’s become my favorite because it’s so versatile; the recipe calls for yogurt and coffee and thus you can choose to use a flavored variety of either which will give the cake a great depth of flavor. For this particular cake though I stuck with the staples: plain greek yogurt and bold coffee.
I buttered and floured each pan instead of using oil.
I used peanut butter cream as a filling between each layer and over the cake as a whole. You can find the recipe I used here, though I substituted shortening for butter.
In addition to the peanut butter cream filling, each layer of cake also had a healthy dose of milk chocolate ganache between the cake and peanut butter cream. Recipe can be found via the same link as the cake though I don’t own a microwave so I did everything over low heat on the stove.
Now that each component is prepared, we can start the assembly!