The Ultimate Chocolate Peanut Butter Crunch Cake

My favorite go-to one-bowl chocolate cake recipe makes two perfect 8-inch cakes. But I personally like the way a three-layer cake looks so I simply slice one of my cakes in half creating a taller more impressive-looking cake and giving you more surface area to cover in frosting. The cake layers here are a riff on Robyn Stone’s chocolate cake recipe. Also please note that you will need a candy thermometer to make the buttercream.

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Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 0

white meat free gluten free red meat free shellfish free contains dairy contains eggs vegetarian pescatarian

Carbohydrate 119.96761085874 g
Cholesterol 2018.54770856705 mg
Fat 558.000120580076 g
Fiber 13.9056666847039 g
Protein 132.355784623138 g
Saturated Fat 294.152025061972 g
Serving Size 1 1 recipe (2135g)
Sodium 3966.06733318033 mg
Sugar 106.061944174036 g
Trans Fat 41.6092040918817 g
Calories 5910 calories

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Step-by-step

Preheat your oven to 350° F. Grease and flour two 8-inch cake pans.
Combine the flour, sugar, dark cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl or in the bowl of a stand mixer. Whisk or mix (with the whisk attachment) to thoroughly combine.
Add the buttermilk, oil, eggs, and vanilla to the dry mixture and mix everything together on medium speed, using the whisk attachment, until well combined. Reduce the speed and carefully add the boiling water to the cake batter, mixing just until well combined (make sure to scrape the bottom of the bowl to ensure everything is mixed all the way down).
Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, until a cake tester inserted in the centers comes out clean. Remove the cakes from the oven and allow them to cool in the pans for at least 20 minutes before removing and transferring them elsewhere to cool completely.
When the cakes are cool, slice one of them in half horizontally through the center with a long, serrated knife. This will give you three cake layers.
To assemble the cake: Place a cake layer down on your cake stand and spread it with a layer of ganache. Next, spread a thick layer of buttercream over top and then sprinkle with some of the toffee (if you're using toffee). Add another cake layer and repeat the same process (ganache, buttercream, toffee). If things are very soft on you right now, you can always pop the cake in the fridge for 20 minutes or so, to allow the ganache and frosting to firm back up for you.
Place the final cake layer on top and frost with a thin layer of buttercream, covering the top and sides. I like to drag my inverted spatula (or whatever frosting implement I’m using) across the entire surface, scraping any excess frosting and ganache away as I go, and creating a smooth cake surface. Pop the cake in the fridge for 30 minutes. This will be the “crumb coat.”
After 30 minutes, finish frosting the cake by smoothing a nice, thick layer of buttercream all over the top and sides of the cake. Top with the chocolate glaze, allowing it to spill over the sides. Sprinkle with some of the chocolate crunch, and some extra toffee, if you like.
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar, and salt. Mix until well combined.
Place a small pan with about an inch of water on the stove over medium-heat. Place the mixing bowl with the egg white mixture over the pan with water, ensuring that the bowl doesn’t actually touch the water (you’ve made a double boiler!).
Gently heat the mixture to 160 degrees F, stirring frequently with a rubber spatula so the whites don’t cook and the sugar doesn't stick to the sides of the bowl. Once you’ve reached 160 degrees, transfer the bowl back to the mixer and mix (with the whisk attachment) until you get stiff peaks, about 8 to 10 minutes. The bowl should have cooled to room temperature by the time you’re done with this step.
Now, with the mixer on medium speed, add the soft butter, about 2 Tbsp at a time, to the meringue until you’ve used it all up. If you find that it’s looser than you’d like, just pop the bowl in the fridge for about 20 minutes and that should do the trick.
Add the vanilla and the peanut butter, and mix until combined. I like to store the buttercream in the fridge until I frost the cake.
Place the chocolate chips in a bowl. Heat the cream in a small saucepan over medium heat just until it barely simmers. Pour the hot cream over the chocolate chips and stir until the chocolate is fully melted and the mixture is smooth and creamy. Pop the bowl in the fridge until the ganache is thick and fudgy (you want it spreadable, but not loose and runny); about 25 to 30 minutes.
Spread the krispies out on a baking sheet that has been covered with either parchment paper or a silicone baking mat. Drizzle the melted chocolate over top and stir to fully coat the cereal. Feel free to add more chocolate, if needed. You want the cereal completely covered. Allow the mixture to fully harden before using it to top the cake (I put it in the fridge).
Combine the chocolate chips and the butter in a small saucepan over medium heat. Warm just until the butter and chips have melted, creating a glossy, smooth glaze. Cool to room temp before drizzling over the cake. If it gets too firm to drizzle, just warm it for a few seconds in the microwave, and add a little extra butter, if needed.

The Ultimate Chocolate Peanut Butter Crunch Cake: A Three-Layer Triumph

Baking is my therapy. There's something incredibly satisfying about transforming simple ingredients into something delicious and beautiful. And this Chocolate Peanut Butter Crunch Cake? It's the epitome of that satisfaction. It’s not just a cake; it’s a statement. A three-layer testament to the power of chocolate, peanut butter, and a whole lot of crunch. It all started with a desire for a truly decadent chocolate cake, something rich and moist, that could hold its own against the bold flavor of peanut butter. I adapted a beloved recipe, playing with textures and tastes until I arrived at this perfect masterpiece.

The secret, I’ve found, lies in the layers. Two 8-inch cakes become three, providing ample space for generous amounts of ganache and the most incredible peanut butter buttercream I've ever tasted. The smooth, decadent ganache contrasts beautifully with the creamy, intensely peanut buttery frosting, and the crunchy topping adds that perfect textural element that makes every bite a delightful adventure. It’s a cake that demands to be shared, a cake that evokes conversation and delighted sighs with every mouthful.

I’ve baked countless cakes over the years, each one a learning experience. This recipe, though, has become a classic, a go-to for special occasions and simple celebrations alike. It’s elegant enough for a dinner party, yet comforting enough for a cozy night in with loved ones. But honestly, it’s so good you might just want to bake it for yourself! It's that good.

The process itself is a journey, a dance between precise measurements and creative flair. From the careful whisking of the batter to the meticulous layering of the cake, each step contributes to the final magnificent result. There’s nothing like the feeling of slicing into that perfect layer, the moist chocolate yielding slightly, followed by a taste of pure indulgence. The combination of flavors and textures is truly something special. The peanut butter buttercream, made with a meringue base, is unbelievably light and airy, a perfect foil to the richness of the chocolate cake and ganache. Then the crunch, oh that crunch! The Rice Krispies, perfectly coated in chocolate, add a delightful textural contrast that keeps things exciting and interesting. I’ve found that the addition of Heath toffee bits provides another delicious layer of flavor and texture.

This cake is more than just a dessert; it’s an experience. The process of baking it, the anticipation of the first bite, the shared joy of indulging in its richness – it’s a moment of pure happiness. And let’s be honest, who doesn't need more moments of pure happiness in their lives? This recipe is perfect for any occasion, big or small; from casual get-togethers to elegant dinner parties. If you're looking to impress your family, friends, or even just yourself, I highly recommend giving this cake a try. You won’t regret it.

So, gather your ingredients, put on your apron, and prepare for a baking adventure that will result in a cake that is truly extraordinary. Trust me on this one; this cake is worth every bit of effort you put into it. And don’t be surprised if you find yourself making it again and again, because once you've experienced the magic of this Chocolate Peanut Butter Crunch Cake, you’ll never want to bake anything else.