Peanut Butter Loaf Cake with Chocolate Ganache
A very light, fluffy cake with a soft texture and delicate peanut butter flavor, topped with a rich dark chocolate ganache.
Equipment
- 2 Loaf Pans
- Stand Mixer
- Rubber Spatula
Ingredients
For the Cake
- 1⅔ Cups Flour Sifted
- 3 Tbsp Corn Starch
- ½ Tsp Baking Soda
- 2 Tsp Baking Powder
- ⅓ Cup Butter
- ⅓ Cup Vegetable Oil
- ½ Cup White Sugar
- ¾ Cup Brown Sugar
- ⅔ Cup Peanut Butter
- 3 Eggs Room Temp
- 1½ Tsp Vanilla Extract
- 1 Cup Buttermilk Room Temp
For the Ganache
- 1 Cup Dark Chocolate Chips
- 1 Cup Heavy Cream
- 1 Tbsp Peanut Butter
Instructions
- Preheat your oven to 350℉. Grease your loaf pans well.
- In a mixing bowl, combine the flour, corn starch, baking soda, and baking powder together.
- In your mixer, cream together the butter, oil, both sugars, and peanut butter. It'll take 2-3 minutes on medium speed. Add int he eggs one at a time, mixing a bit in between them.
- At this point, stop using the mixer. Add in the flour mixture and fold it with your rubber spatula until ti's just combined. Try to avoid over-mixing to help keep the cake light.
- Divide the batter evenly into the loaf pans. Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the loaf pans for at least 15 minutes before turning them out onto a cooling rack.
- If you're making a ganache, just melt and combine the three ingredients until they're smooth and mixed. Let it cool a bit, then spread or pour it over the top of the cooled loaf cakes. Let it harden a bit, then slice and serve!