Chocolate Cake with PB&J Filling

Chocolate Cake with PB&J FillingChocolate Cake with PB&J Filling

Rich chocolate cake with peanut butter and strawberry jam filling, topped with chocolate ganache.

Peanut Butter and Jelly Chocolate Cake

Do you have a type of dish that utterly defeats you? Mine is chocolate birthday cake. It started a few years ago when I offered to bake a cake for a friend who would be staying with us on her birthday. What fun, I thought! A legit reason to indulge in a glorious cake without a trace of guilt; with the bonus of doing something really nice for a friend who LOVES cake. She wanted chocolate – so off I went searching for the very best recipe I could find. This is a good time to add that I was fresh out of culinary school at the time, and was in my “I-want-to-really-wow-people-with-my-cooking/baking” stage. Big Mistake, as Julia Roberts famously said in Pretty Woman.

I chose the cover recipe of Dorie Greenspan’s “Baking – From My Home To Yours”, Devil’s Food White-Out Cake. It’s a gorgeous cake, and bloghop projects were mushrooming up all over the web, raving about it. I had to make it. Long story short, the fluffy white frosting and filling were amazing; the three cake layers were hockey pucks. When we cut into it, the pucks and candles slid in different directions all over the platter, engulfed by the light, billowy frosting, creating a huge mess the large platter could barely contain. Not one of the blogs had mentioned this. I learned that you really do need to make adjustments when baking at 7000 feet above sea level.

Things have not improved. I recently made a chocolate cake that again fostered raves from people who had made it, but I inadvertently left out one of the ingredients. The butter. Unfortunately I didn’t catch my error until after the birthday party where I served this. In the deafening silence that came down over the table after we all choked down our first bites, my husband’s step-son earned a place in my heart forever by saying, “Great cake, Susan!”.

Some might resolve to support the local bakery and buy their next chocolate cake after this. And my family might wish I would, but anyone who knows me, knows I’m nothing if not tenacious and resilient. It’s a challenge I’m determined to overcome. So during this month of #chocolatelove, you might be seeing a number of chocolate cakes, starting with this one. And I’ll be studying all the cake contributions this month from my Chocolate Bloghop co-hosts, and any of you who might also want to contribute to it, for tips along the way! Take a look to see what’s in the bloghop already, and feel free to add your own!!

Peanut Butter and Jelly Chocolate Cake

Peanut Butter and Jelly Chocolate Cake

Cook’s Notes:

  • Serves 1 triple layer 6″ cake or 1 double layer 8″ cakeChocolate Cake:

Chocolate Cake Ingredients…

  • 8 ounces semi-sweet chocolate
  • 6 ounces unsalted butter at room temp, plus more for buttering the cake pans
  • 6 large egg yolks
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 tablespoon rum (optional)
  • 1/2 cup flour, sifted
  • 4 large egg whites

PB&J Filling Ingredients…

  • 6 ounces peanut butter (not natural, organic)
  • 3 ounces unsalted butter, room temp
  • 4 ounces powdered sugar, sifted
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons strawberry preserves

Chocolate Ganache Frosting Ingredients…

  • 8 ounces semi-sweet chocolate
  • 3 ounces unsalted butter, room temp
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Making the Cake…

  1. Preheat the oven to 325° F. Prep the cake pans by brushing them with melted butter, lining with parchment paper cut to size, and brushing the parchment paper with butter as well. Dust with unsweetened chocolate powder. Set aside.
  2. Bring some water in a wide pan on the stove to a boil. Turn off the heat. Place the butter and chocolate in a small bowl, cover with plastic wrap, and place the bowl in the hot water so that it floats without touching the bottom of the pan. After about 10 minutes, remove the bowl and the plastic wrap, and stir gently with a spatula. Return to the hot water for about 5 more minutes and stir gently with a spatula. Keep doing this until the chocolate and butter are completely melted and combined. Set aside to cool slightly (As you’re doing this, be careful not to get any drops of water in the chocolate mixture.)
  3. While the chocolate is melting, place the egg yolks and sugar together in the bowl of an electric mixer fitted with a paddle attachment. Beat on high until the mixture becomes slightly thickened and turns a pale yellow (about 4 minutes). Scrape down the bowl, add the salt, vanilla extract and rum. Mix on high for another 2 minutes.
  4. In a separate bowl, with an electric mixer, whip the egg whites until stiff but not dry. Set aside.
  5. Using a spatula or with the mixer on its lowest setting, fold the chocolate mixture into the egg yolk mixture. Using a spatula, fold the sifted flour in thirds into the chocolate/yolk mixture. Only fold long enough to integrate the flour into the wet mixture, no longer. Fold in the whipped egg whites in thirds. Always be careful not to overfold. There is no chemical leavener in the recipe and is dependent upon the air that’s been whipped in as the only leavener for this cake.
  6. Divide the batter between the baking pans and bake on the middle rack. I baked this in 6″ baking pans, which took 18-20 minutes to bake. For an 8″ baking pan it may take 25 minutes. Cake is ready when it’s firm to the touch and a toothpick in the middle comes out clean.
  7. Remove from the oven, and leave the cake in the pans for 15 minutes on a cooling rack. To remove the cake from the pan, run a sharp knife around the edge, and flip it over onto the cooling rack. Keep the buttered parchment paper on the cake until you’re ready to frost and assemble. Let the cake completely cool before applying the filling and frosting.

Making the PB&J Filling…

  1. Place the butter in a bowl for an electric mixer fitted with a paddle attachment. Beat the butter on high until it turns a light yellow – 3-4 minutes. Add the peanut butter and beat for another 2-3 minutes. On a low speed, add the sifted powdered sugar. Once the sugar is dissolved into the peanut butter mixture return the mixer to a medium speed and add the salt and vanilla extract. Set aside until ready to frost the cake.
  2. Warm the strawberry preserves on the stove over low heat. Strain to remove the fruit.

Making the Chocolate Ganache Frosting…

  1. Melt the butter and chocolate together using the same technique as used when making the cake. Add the corn syrup, salt and vanilla extract. Set aside to cool.
  2. Let the chocolate mixture chill to set up either on the counter for at least 40 minutes or in the refrigerator for 15 minutes.

Cake Assembly…

  1. For a triple layer cake: place one cake round on a plate. Brush off all loose crumbs. With an offset spatula, apply one-fourth of the peanut butter filling to the top cake surface evenly across the cake. Spread half of the strawberry puree on top.
  2. Place the second cake on top. Repeat Step 1, and add the 3rd layer on top.
  3. Spread the remaining peanut butter filling to the top and sides of the cake.
  4. Pour the chocolate ganache over the top of the cake, gently spreading with an offset spatula.
  5. Refrigerate until ready to serve. It should sit out for about 15 minutes before serving after refrigeration.

February is #chocolatelove month!

Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove.

#chocolatelove co-hosts:

ASTIG Vegan ~ Richgail ~  @astigvegan
Bon a croquer ~ Valerie ~ @Valouth
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose


Pin It

Tags: , ,

44 Responses to “Chocolate Cake with PB&J Filling” Subscribe

  1. Deanna @ Teaspoon of Spice February 5, 2012 at 10:43 am #

    Ok – my birthday is next month and I’m serious when I say, I will be making this! Peanut butter & chocolate are the two most perfect things together – then thrown in the PB&J filling…oh my word.

    • The Wimpy Vegetarian February 8, 2012 at 7:00 pm #

      Hey thanks so much, Deanna!! I really think you’ll like it. We just loved it. If you have any questions, just let me know!!!

  2. Beth February 5, 2012 at 12:44 pm #

    We all have things that are a challenge to us (for me, it’s pies and pastries). Good for you for sticking with it!

  3. Rosa Rajkovic February 5, 2012 at 1:01 pm #

    Another great piece! You rock!

    • The Wimpy Vegetarian February 6, 2012 at 5:06 pm #

      Thanks so much Rosa!! Talk to you on Thursday in class – looking forward to seeing your writing :-)

  4. Sue @ Cakeballs, cookies and more February 6, 2012 at 5:25 am #

    LOl I think we all have had fails like that, but I hate it, so I just pretend I did it on purpose;p This cake sounds great!

    • The Wimpy Vegetarian February 6, 2012 at 5:03 pm #

      I’m with you there, Sue. But at the time, it was not fun. This cake on the other hand is really wonderful :-)

  5. juniakk @ mis pensamientos February 6, 2012 at 8:24 am #

    peanut butter jelly cake sounds AWESOME. i grew up eating these sandwiches, so i know i would love this cake! sending some #chocolatelove to u!

    • The Wimpy Vegetarian February 6, 2012 at 5:02 pm #

      Same here! I loved those sandwiches as a kid. And I figured I love chocolate + peanut butter and chocolate + strawberries too, so the three together had to be a trifecta. It’s really a great cake for someone’s birthday who loves this combo too.

  6. Julia {The Roasted Root} February 6, 2012 at 9:21 am #

    Phew! Looks like a recipe that is worth the time it takes to bake it! The PB&J element is very creative – and I like that you could use any flavor of jam/preserves to change it up for making the cake again and again….and again :)

    • The Wimpy Vegetarian February 6, 2012 at 5:01 pm #

      I won’t kid you. It IS a little project. BUT, you’re right – it’s so worth it. It was just killer. Hope you try it!

  7. Kitchen Belleicious February 6, 2012 at 1:43 pm #

    A PBJ filling! That is incredible! So creative and who wouldn’t love that! Glad to be cohosting with you

  8. The Wimpy Vegetarian February 6, 2012 at 5:56 pm #

    Oh yes, wouldn’t that be great!! You’re such a great baker – it would be heavenly!

  9. Jackie @ Vegan Yack Attack! February 6, 2012 at 6:58 pm #

    This sounds delicious! Sending #chocolatelove your way! :)

  10. Suzanne February 6, 2012 at 8:47 pm #

    Awe cute stories about your attempts at baking cakes. I never have a problem with chocolate cakes from scratch but white is another story. This past Summer as part of the Daring Bakers Challenge we made a chiffon cake that I thought turned out great it was soft and moist but I did brush it with simple syrup if you want check out the post its
    Anyway your cake here looks wonderful I love pb and jelly so I bet this cake is really good. Sending #chocolatelove your way.

    • The Wimpy Vegetarian February 7, 2012 at 8:53 pm #

      Thanks so much Suzanne. One of my favorite combos with chocolate is peanut butter, so I had to start there. I love the texture of chiffon cakes – we made them a lot in school. I’m on my way to checking out yours :-)

  11. EA-The Spicy RD February 6, 2012 at 9:45 pm #

    Wow! It looks like a success, and sounds absolutely amazing!! Third time’s the charm :-). Happy # chocolatelove, and I wish you many more cake successes!

    • The Wimpy Vegetarian February 7, 2012 at 8:54 pm #

      Yes indeed! Thanks EA – we’re heading out of town tomorrow, but I’m cranking up cake making when we get back in town :-)

  12. Baker Street February 7, 2012 at 12:18 am #

    Wow! I love the picture where the chocolate is drizzling down. The cake looks wonderfully moist.

    • The Wimpy Vegetarian February 7, 2012 at 8:55 pm #

      Thanks so much – I really appreciate it. I have a loooong ways to go before I’m at your level though. And yes, the cake is VERY moist, I must admit.

  13. Liz February 7, 2012 at 4:42 am #

    What a fabulous cake! Who could resist all those delicious layers of yumminess???? Sending you lots of #chocolatelove!!!

  14. Samantha February 7, 2012 at 6:42 pm #

    Yum! I love that you keep trying and want to make the best Chocolate cake! I can’t wait to see what you blog about next! Keep it up!

    • The Wimpy Vegetarian February 7, 2012 at 8:58 pm #

      I’m hoping to bake two more cakes this month – so be on the lookout! Thanks for the encouragement, Samantha!!

  15. Marnely Rodriguez February 8, 2012 at 5:41 am #

    Love how smooth it looks! And in honor of #chocolatelove, today is the last day to enter my 4 chocolate inspired giveaways!

    • The Wimpy Vegetarian February 8, 2012 at 6:53 pm #

      Thanks Marnely! I’ll go check it out now!! Sending you lots of #chocolatelove this month :-)

  16. Becky February 8, 2012 at 1:44 pm #

    Looks like persistence pays off. Your cake looks amazing, and I love the PBJ combo.
    Sending #chocolatelove your way!

    • The Wimpy Vegetarian February 8, 2012 at 6:55 pm #

      Sending you lots of #chocolatelove too, Becky!! And yes, this cake was a real winner, but then I’m partial to PB&J…:-)

  17. Soni February 9, 2012 at 8:31 am #

    Wow Susan!This looks delicious, absolutely drool worthy courtesy the second pic :)Sending you some #Chocolatelove!

  18. dudut @mytwistedrecipe February 9, 2012 at 7:09 pm #

    the cake looks amazing! and it looks dense, just how i like my chocolate cake to be :)

    baking is also new to me and i share your sentiments on not-so-good-cake outcome after putting your heart and soul while making them…but hey, a pat on your shoulder for not giving up!

    nice meeting you via lovebloghop!

    • The Wimpy Vegetarian February 11, 2012 at 4:26 pm #

      Thanks so much dudut! I like my chocolate cakes a bit on the dense fudgey side too. Nice meeting you to on this lovebloghop!!

  19. Richa@HobbyandMore February 10, 2012 at 4:44 pm #

    i like my cakes fudgy.. so this is just right for me!

  20. Jesica @ Pencil Kitchen February 12, 2012 at 6:10 pm #

    Chocolate with PBJ can never go wrong! This cake looks professionally made!

    • The Wimpy Vegetarian February 15, 2012 at 2:16 pm #

      Thanks so much Jesica!! I really appreciate it. I have to admit that right now, this is my favorite chocolate cake. We enjoyed every single bite :-)

  21. Julia February 13, 2012 at 4:39 am #

    I’m making this for my birthday without a doubt. It’s not for like another 3 months but PB&J is my favorite combination ever and the thought of eating it in cake form only makes it like 20 times better!

    • The Wimpy Vegetarian February 15, 2012 at 2:16 pm #

      I’m so excited you want to make this for your birthday!! Please let me know if you have any questions at all. I hope you like it as much as we have!

  22. Cindy February 14, 2012 at 10:28 am #

    Wow, when I first read the title of your recipe, my mouth dropped open and said “oh oh yum!!” I can’t even begin to imagine the flavor WOW, I have to try this! YUM, this looks SO awesome! Sending you some co-host chocolate love! Happy valentines day!

    • The Wimpy Vegetarian February 15, 2012 at 2:19 pm #

      Thanks so much Cindy!! Sending you a whole bunch of #chocolatelove too!!

  23. Erika October 8, 2012 at 7:27 am #

    Ohh my goodness. This is definitely my kind of cake…I loveeeee PB&J, especially in desserts! I’m pinning this for later, even though I want to eat it….NOW :)
    Erika recently posted..Pancake Fridays: Cornbread PancakesMy Profile

Leave a Reply

CommentLuv badge