Instructions:
Preheat the oven to 350°F (180°C). Grease and
flour two 9-inch round cake pans. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix together the buttermilk, oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Stir in the boiling water until well combined.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool completely on a wire rack.
In a large mixing bowl, beat the peanut butter, butter, powdered sugar, and vanilla extract until light and fluffy.
Once the cakes are cool, use a serrated knife to level the tops if needed.
Place one cake layer on a serving platter and spread half of the peanut butter filling over it.
Place the other cake layer on top and spread the remaining peanut butter filling over it.
In a small saucepan, heat the heavy cream until it begins to simmer.
Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
Pour the chocolate ganache over the top of the cake, allowing it to drizzle down the sides.
Refrigerate the cake for 30 minutes to set the ganache.
Serve the Peanut Butter Ding Dong Cake chilled and enjoy!
This Peanut Butter Ding Dong Cake is the perfect treat for any occasion. The rich chocolate cake, creamy peanut butter filling, and decadent chocolate ganache make it a truly indulgent dessert. Serve it with a glass of cold milk or a cup of coffee for the ultimate indulgence.
