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Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/3 cup salted peanuts, roughly chopped

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking pan. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, whisk buttermilk, oil, eggs, and vanilla. Combine wet and dry, then stir in hot coffee. Pour into pan and bake 28-32 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes.
  2. Poke holes all over the warm cake using a wooden spoon handle. Mix sweetened condensed milk and peanut butter until smooth, then pour over the cake, letting it seep into the holes. Cool to room temperature, then chill 30 minutes.
  3. Place chocolate chips in a bowl. Heat cream until simmering, pour over chocolate, let sit 2 minutes, then whisk smooth. Spread ganache over the chilled cake and immediately top with chopped peanuts.
  4. Refrigerate the cake at least 2 hours until ganache is set. Slice and serve chilled.

Notes

The 2-hour chill time is not included in the prep or cook time. For the cleanest slices, run a sharp knife under hot water, wipe it dry, and cut straight down without sawing. Leftovers keep in the fridge for up to 5 days—the cake stays moist the whole time.