Gluten Free Chocolate Peanut Butter Drip Cake I Made For Boyfriend’s Birthday Yesterday (xpost)



Cocoa Fudge Cake (The recipe below will make two 81/2 inch pans, double for a four-tier cake)

  • 1⅔ cups GF baking flour

  • 1½ cups white sugar

  • ⅔ cup + 1T cocoa

  • ½ cups vegetable oil

  • 1½ cups buttermilk (OR 2 Tbsp vinegar in 1½ cups milk)

  • 1½ tsp baking soda

  • 1 tsp salt

  • 1 tsp vanilla

  • 2 eggs

  • 1 T instant espresso powder

Peanut Butter Buttercream (The recipe below will only be enough to cover a 2-layer cake)

Chocolate Ganache


Mini Reeses’ Pieces, Mini Reeses’ Peanut Butter Cups, and Reese’s Peanut Butter cups, crushed


For the Cake:

  1. Preheat oven to 350°, and grease and flour 2 8½ inch round pans

  2. Mix all of the cake ingredients together in the order they’re listed on medium first, scraping the sides occasionally. Then turn it up to high and let it go for 3 minutes, scraping occasionally.

  3. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

LET COOL COMPLETELY AND I MEAN COMPLETELY BEFORE YOU TAKE THE CAKE OUT OF THE PANS. I’m serious here. It should take about 45mins to an hour

For the Buttercream:

Mix all ingredients together, scraping the sides occasionally. The peanut butter will make the buttercream stickier, so you may have to add a little more powdered sugar. This needs to be very easy to spread, so make sure the frosting isn’t stiff at all. Add a little more cream if necessary.

For the Ganache:

  1. In a pot on the stove, SLOWLY heat the chocolate and add the cream, stirring frequently. You don’t want it to boil at any point, or for the cream to curdle. If your ganache separate, just add a tablespoon or two of warm milk, works like a dream! You’ll know it’s done when it is smooth and creamy!

  2. Set that aside to cool for at least ten minutes, or until the pot is cold to the touch. The ganache needs to be pretty thick, but still liquid enough to drip!

  3. Using a spoon, drop the ganache in the centre of your cake, gently spreading outwards with a spoon or spatula juuuust to the edge, then slowly coax it over the side. Do this all around the cake.

  4. Sprinkle with treats all over the top!

Original recipe found on PINTEREST and slightly modified by me.

Thanks to the Courtesy of :

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