How to make it

  • Make the cake:
  • Preheat oven to 350 degrees
  • Butter and flour a 9 x 13 cake pan.
  • In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
  • In a medium bowl, whisk the eggs, milk, oil and vanilla.
  • Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water.
  • Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan.
  • Reduce oven temperature to 325 degrees.
  • Invert the cake onto a work surface. Working carefully, slice the cake horizontally.
  • Make the filling:
  • Trace a 9 x 13 rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
  • In a food processor, pulse the almonds with the powdered sugar until the almonds are finely ground.
  • In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes more.
  • Using a rubber spatula, fold the almond mixture into the egg whites.
  • Spread the meringue onto the parchment to fill the rectangle. Sprinkle the chopped peanuts on top.
  • Bake for about 20 minutes, until lightly browned and firm. Let cool.
  • In a medium bowl, set in a saucepan of simmering water, heat the peanut butter with the butter and chocolate, stirring constantly until smooth and melted.
  • Remove chocolate mixture from heat and fold in the Rice Krispies.
  • Spread the chocolate mixture over the meringue rectangle.
  • Transfer to the freezer and let cool completely.
  • Make the ganache:
  • In a medium bowl set in a saucepan of simmering water, melt the chocolate.
  • Whisk in the cream until smooth.
  • Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
  • Assemble the cake:
  • Place the bottom cake layer, cut side up, on a large board. Spread 1/3 of the ganache over the cake.
  • Invert the filling onto the cake and peel off the paper.
  • Spread half the remaining ganache over the filling, then top with the remaining cake layer, cut side down.
  • Refrigerate until firm, at least one hour.
  • Using a serrated knife, trim the edges.
  • Spread the remaining ganache over the top and sides.
  • Refrigerate to set.
My cake, with dark chocolate   Close

Reviews & Comments 3

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  • ambauer 12 years ago
    This cake looks really yummy. BTW, I have the same cake carrier!
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  • kismet 12 years ago
    Oh,My I'd just eat the filling with a spoon first, then the cake.Thank-you
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    " It was excellent "
    liezel ate it and said...
    Looks great!
    Was this review helpful? Yes Flag

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