Peanut Butter Flourless Chocolate Cake Recipe

Peanut butter and chocolate—does it get any better? It’s one of those combos that feels like a warm hug in dessert form. This Peanut Butter Flourless Chocolate Cake takes that beloved pairing to a whole new level. Picture this: a rich, fudgy chocolate cake (no flour involved) topped with creamy peanut butter frosting, a silky layer of chocolate ganache, and chunks of peanut butter cups for that perfect crunch. It’s decadent, naturally gluten-free, and straight-up irresistible.

This cake works for everything—birthdays, holidays, or just because you feel like treating yourself. Ready to bake something unforgettable? Let’s get started!

What to Expect

• Time to make: About 55 minutes total (30 min prep, 25 min bake)
• Servings: 8 generous slices
• Difficulty level: Easy enough for beginners, with just a dash of focus needed.

Tools You’ll Need

• 8-inch round cake pan (lined with parchment paper)
• Hand or stand mixer (or a whisk, but expect an arm workout!)
• Microwave-safe bowl
• Spatula
• Cooling rack

Don’t have all these? No worries. You can improvise—a whisk for the mixer, a double boiler instead of a microwave. This cake is forgiving! Pro tip: You can bake it a day ahead and knock out the assembly later.

Ingredients: Simple but Indulgent

For the Cake:

• 1 cup semisweet chocolate chips (or chopped chocolate)
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 large eggs (room temp, lightly beaten)
• 1/2 cup Dutch-process cocoa powder (or any unsweetened cocoa)

Peanut Butter Frosting:

• 1 cup creamy peanut butter (like Skippy or Jif)
• 1/2 cup unsalted butter (softened)
• 1 cup confectioner’s sugar
• 3 tbsp heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

Chocolate Ganache Topping:

• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy cream

Optional Garnish:

• Chopped peanut butter cups

Got allergies or need swaps? Try almond butter or sunflower seed butter instead of peanut butter. Coconut oil and coconut cream also work if you’re dairy-free.

Let’s Make This Cake!

Step 1: Bake the Cake

1. Preheat your oven to 375°F. Grease your 8-inch pan, line it with parchment paper, and grease it again. (Trust me, it’ll slide right out later!)
2. Melt the chocolate chips and butter in a microwave-safe bowl. Start with 30-second intervals, stirring until smooth. Don’t overheat!
3. Stir in sugar, salt, and vanilla. Slowly mix in the beaten eggs while stirring.
4. Sift the cocoa powder over the mixture, and gently fold it in. You want it just combined—no overmixing!
5. Pour the batter into your pan and bake for about 25 minutes. You’re looking for a thin crust on top and an internal temp of around 200°F. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.

Step 2: Make the Frosting

1. Beat the peanut butter and softened butter together until smooth.
2. Add the confectioner’s sugar, salt, vanilla, and heavy cream little by little. Start on low speed to avoid a sugar explosion, then crank it up to high until it’s light and fluffy. Adjust with more cream or sugar if needed.

Step 3: Whip Up the Ganache

1. Heat the cream in the microwave or on the stovetop until it just simmers—don’t let it boil!
2. Pour the hot cream over the chocolate chips in a bowl. Let it sit for 1 minute, then stir until smooth. If needed, heat in 10-second bursts to fully melt the chocolate.

Step 4: Assemble the Cake

1. Once the cake is fully cooled, spread an even layer of peanut butter frosting on top. Don’t worry about the sides—they’ll look gorgeous bare!
2. Drizzle the ganache over the frosting. Gently spread it around, letting some frosting peek through for that layered look.
3. Sprinkle the chopped peanut butter cups on top. And there you have it—perfection!

Making It Your Own

Want to switch things up? Here are some fun ideas:

• Spice it up: Add a pinch of cinnamon or cayenne to the batter for a warm twist.
• Seasonal vibes: Top with crushed peppermint for Christmas or fresh berries for Valentine’s Day.
• Vegan option: Use flax eggs, dairy-free butter, and coconut cream instead of heavy cream.

This recipe is naturally gluten-free, so it’s already friendly for a variety of diets.

Serving & Storing

• Serve it right: Slice the cake into wedges and plate each slice. A drizzle of leftover ganache or a dollop of whipped cream gives it a fancy finish. Pair with vanilla ice cream or fresh raspberries for balance.
• Store it: Cover and keep at room temp for 2 days or in the fridge for up to 5 days. Tightly wrap slices for freezing, and they’ll last up to 3 months. Just thaw overnight and warm in the microwave for 10 seconds if you like it gooey.

This Peanut Butter Flourless Chocolate Cake isn’t just dessert—it’s an experience. Whether you’re sharing it with loved ones or savoring a slice solo, it’s guaranteed to bring joy. Happy baking, and don’t forget to snag a piece before it’s all gone!

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