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Peanut Butter Flourless Chocolate Cake

Peanut Butter Flourless Chocolate Cake Recipe
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Chocolate and peanut butter. A match made in dessert heaven! This Peanut Butter Flourless Chocolate Cake is rich, fudgy, and perfect for any occasion. It’s topped with creamy peanut butter frosting, silky chocolate ganache, and a crown of chopped peanut butter cups. Bonus? It’s naturally gluten-free, so no one has to miss out. Whether for a celebration or a quiet night in, this treat is guaranteed to impress without requiring hours in the kitchen!

Ingredients

Scale

For the Cake:

  • 1 cup semisweet chocolate chips (or chopped chocolate)
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temp, lightly beaten)
  • 1/2 cup cocoa powder (Dutch-process is best, but regular works too)

For the Frosting:

  • 3 tablespoons unsalted butter (softened)
  • 1/2 cup creamy peanut butter (your favorite brand works here)
  • 3/4 cup confectioner’s sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Ganache:

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

Garnish (optional but awesome):

  • About 10 peanut butter cups, roughly chopped

Instructions

Step 1: Bake the Cake

  1. Preheat your oven to 375°F. Spray an 8-inch round cake pan with nonstick spray. Line it with parchment paper and give it another quick spray to keep things mess-free.
  2. Melt the chocolate and butter together in a microwave-safe bowl. Heat for 20–30 second bursts, stirring in between, until smooth. Careful not to burn it!
  3. Stir in the sugar, salt, and vanilla until the mixture is nice and smooth. Gradually add the eggs, stirring constantly to create a silky batter.
  4. Sift in the cocoa powder and gently fold it in. Don’t overmix—just stir until combined.
  5. Pour the batter into your prepared pan and bake for about 25 minutes. The top should form a thin crust, and an instant-read thermometer should read 200°F in the center. Let the cake cool in the pan for 10 minutes, then carefully flip it onto a wire rack to cool completely.

Step 2: Whip Up the Frosting

  1. Beat the softened butter and peanut butter together until smooth and creamy—no lumps!
  2. Add the confectioner’s sugar, cream, vanilla, and salt. Start mixing on low to avoid a sugar dust cloud, then beat on high for about 3 minutes until light and fluffy. Adjust with a little more cream (if too thick) or sugar (if too thin) to get the perfect consistency.

Step 3: Make the Ganache

  1. Heat the heavy cream until it just starts to simmer. Don’t boil it!
  2. Pour the cream over the chocolate chips in a bowl and let it sit for 1 minute. Stir until smooth and glossy. If the chocolate doesn’t melt completely, zap it in the microwave for a few seconds at a time.

Step 4: Assemble the Cake

  1. Spread the peanut butter frosting over the cooled cake in an even layer. Leave the sides bare for a nice layered look.
  2. Drizzle the ganache over the frosting and spread gently—don’t worry about perfection. It’s homemade, after all!
  3. Sprinkle the chopped peanut butter cups on top. Chill the assembled cake for a couple of hours (or refrigerate to speed things up).

Notes

Tips for Success:

  • Use room-temp eggs for a smoother batter and fluffier texture.
  • Go for high-quality chocolate and cocoa powder—they make all the difference!
  • Be gentle when folding in the cocoa powder to avoid a dense cake.

Fun Variations:

  • Add a pinch of cinnamon or cayenne to spice things up.
  • Top with seasonal garnishes like crushed peppermint at Christmas or fresh berries for Valentine’s Day.
  • Swap peanut butter for almond or sunflower butter if you have allergies.

Serve & Store

  • Serving Suggestions: Slice into wedges and serve as-is or pair with a scoop of vanilla ice cream or a dollop of whipped cream. Fancy it up with an extra drizzle of ganache!
  • Storage: Leftovers? Keep them covered at room temp for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil—good for up to 3 months. To reheat, microwave a slice for about 10 seconds to bring back that melty, fudgy goodness.

Find it online: https://cakeshungry.com/peanut-butter-flourless-chocolate-cake/