1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Peanut Butter Frosting:
- In a large bowl, beat the peanut butter and butter together until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the heavy cream, vanilla extract, and salt, and increase the speed to medium-high. Beat until the frosting is light and fluffy. If the frosting is too thick, add a bit more heavy cream until the desired consistency is reached.
3. Assemble the Cake:
- Once the cakes are completely cool, level the tops if necessary.
- Place one cake layer on a serving plate or cake stand. Spread an even layer of peanut butter frosting on top.
- Repeat with the second layer, then place the third layer on top.
- Frost the top and sides of the cake with the remaining peanut butter frosting, smoothing it out with a spatula or cake scraper.
4. Prepare the Chocolate Ganache Drip:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour it over the chopped chocolate in a heatproof bowl.
- Let the mixture sit for 2-3 minutes, then stir until the chocolate is fully melted and the ganache is smooth.
- Stir in the butter until melted and combined.
- Allow the ganache to cool slightly until it thickens but is still pourable.
5. Apply the Ganache Drip:
- Using a spoon or a piping bag, carefully drizzle the chocolate ganache around the edges of the cake, letting it drip down the sides. Then, spread a thin layer of ganache over the top of the cake.
- While the ganache is still wet, sprinkle the top and sides of the cake with chocolate sprinkles.
6. Final Touches and Serve:
- Allow the cake to set for about 30 minutes before slicing.
- Serve at room temperature for the best texture and flavor.
Tips for Perfection
- Room Temperature Ingredients: Ensure that all ingredients are at room temperature before you start. This helps the batter and frosting come together smoothly.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Ganache Consistency: If the ganache is too thick to drip, warm it slightly. If it’s too thin, let it cool for a few more minutes before applying.
Conclusion
This Peanut Butter Drip Cake with Chocolate Sprinkles is a show-stopping dessert that combines rich flavors with a stunning presentation. The creamy peanut butter frosting and moist cake layers, contrasted with the smooth chocolate ganache and crunchy sprinkles, create a symphony of textures and tastes in every bite. Whether you’re celebrating a special occasion or just treating yourself, this cake is guaranteed to be a hit.
Feel free to get creative with the toppings—add chopped peanuts, a drizzle of caramel, or even some crushed pretzels for an extra crunch. Happy baking!