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Peanut Butter Snack Cake with Bittersweet Ganache ~ a moist dense peanut butter cake topped off with the most decadent chocolate frosting imaginable...



Total time

60 minutes




  • ½ cup unsalted butter
  • ½ cup peanut butter
  • ½ cup boiling water
  • 1 large egg
  • ¼ cup sour cream
  • ½ tsp vanilla extract
  • 1 cup all purpose flour
  • 1 cup sugar
  • ½ tsp baking soda
  • chocolate ganache frosting
  • ½ cup heavy cream
  • 1 heaping cup dark chocolate chips


  1. Set oven to 350F
  2. Spray a 9x9 baking pan lightly with cooking spray.
  3. In a mixing bowl blend together the butter, peanut butter, and boiling water until it is completely combined and smooth. (The butter will melt and the mixture will be thin)
  4. Beat in the egg, sour cream, and vanilla.
  5. Sift in the flour, sugar, and baking soda and mix until well combined, but don't over-beat.
  6. Spread into the pan and bake for about 35 minutes or until a toothpick comes out withut wet batter on it.
  7. Cool before frosting.
  8. To make the frosting, heat the cream in a saucepan just until it comes to a boil. Take the pan off the heat and add the chocolate. Let it sit for a few minutes, then gently stir until all the chocolate has melted and it is smooth and glossy .
  9. Let the ganache cool a little so it thickens slightly. I stirred it every few minutes, and when it had thickened a bit I poured it over the cake.
  10. Refrigerate the cake until the ganache has set.
  11. View the recipe instructions at The View From the Great Island

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