Chocolate Peanut Butter & Jelly Cake - Bake from Scratch

      This Chocolate PB&J Cake transforms a childhood classic into a decadent layered cake featuring Bonne Maman® Peanut Chocolate Spread. Decadent, fudgy chocolate layers are complemented by creamy Peanut Chocolate Buttercream and delicious strawberry preserves, creating a delightful sweet-and-salty dessert.

      Yields 1 (8-inch) cake

      ¾ cup (170 grams) unsalted butter

      1 cup (85 grams) Dutch process cocoa powder

      1⅔ cups (367 grams) firmly packed light brown sugar

      1 cup (200 grams) granulated sugar

      1 cup (240 grams) hot brewed coffee

      1 cup (240 grams) whole milk, at room temperature

      3 large eggs (150 grams), at room temperature and lightly beaten

      1½ teaspoons (6 grams) vanilla extract

      2¼ cups (281 grams) all-purpose flour

      1 tablespoon (15 grams) baking powder

      ¾ teaspoon kosher salt

      ½ teaspoon baking soda

      Peanut Chocolate Buttercream (recipe below)

      ⅓ cup (107 grams) plus ¼ cup (80 grams) Bonne Maman® Strawberry Preserves

      2 tablespoons (32 grams) Bonne Maman® Peanut Chocolate Spread

      Preheat the oven to 350°F (180°C). Spray two 8-inch round cake pans with baking spray that contains flour. Line the bottoms of the pans with parchment paper. In a medium saucepan, melt the butter over medium heat. Whisk in the cocoa powder and cook until fragrant, around 1 minute. Remove from heat and transfer to a large bowl. Incorporate the sugars, hot coffee, and milk, whisking until the sugars dissolve. Add the eggs and vanilla.

      In a medium bowl, combine the flour, baking powder, salt, and baking soda. Gradually add the flour mixture to the cocoa mixture, whisking until mostly smooth. Divide the batter evenly between the prepared pans (about 3¼ cups or 860 grams each). Bake until a wooden toothpick inserted into the center comes out with a few moist crumbs and an instant-read thermometer inserted in the center reads at least 205°F (96°C), approximately 35 to 40 minutes. Allow the cakes to cool completely in the pans.

      Once cooled, carefully remove the cake layers from the pans and level them if desired. Place one cake layer on a serving platter or cake plate. Fill a pastry bag with about 1 cup (180 grams) of Peanut Chocolate Buttercream and cut a 1-inch opening in the tip. Spread ⅓ cup (60 grams) of buttercream on the first cake layer and pipe a border around its edge. Spread ⅓ cup (107 grams) of strawberry preserves within the border. Top it with the remaining cake layer. Apply a thin layer of buttercream to the top and sides of the cake, removing any excess. Chill in the refrigerator until firm, about 30 minutes.

      Spoon about 1 cup (180 grams) of buttercream into a pastry bag fitted with a medium open star piping tip (Ateco #868). Coat the top and sides of the cake with the remaining buttercream. Dot the Peanut Chocolate Spread around the sides of the cake and use an offset spatula to blend it into the buttercream. Spread the remaining ¼ cup (80 grams) of strawberry preserves on top of the cake, keeping a 1-inch border around the edge. Pipe a decorative border along the top. Refrigerate for 30 minutes before serving. If storing for over 1 hour, allow it to stand at room temperature for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!

      Peanut Chocolate Buttercream

      Yields about 7½ cups

      In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until smooth and creamy, around 3 minutes. With the mixer on low speed, gradually add the confectioners’ sugar, mixing until combined and pausing to scrape down the bowl’s bottom and sides. Mix in the Peanut Chocolate Spread and vanilla. Increase the mixer speed to high and beat until the mixture is pale and fluffy, about 1 to 2 minutes. Use immediately.

      Let us know how it turned out!