CRUNCHY CHOCOLATE PEANUT BUTTER CAKE
From magandab 16 years agoIngredients
- Cake: shopping list
- 2 cups plus 2 tblsp. sugar shopping list
- 1-3/4 cups flour shopping list
- 3/4 cup plus 2 tblsp. unsweetened cocoa powder shopping list
- 1-1/2 tsp. baking powder shopping list
- 1-1/2 tsp. baking soda shopping list
- 1-1/2 tsp. salt shopping list
- 2 large eggs shopping list
- 1 cup milk or buttermilk shopping list
- 1/2 cup vegetable oil shopping list
- 1 tblsp. vanilla extract shopping list
- 3/4 cup plus 2 tblsp. boiling water shopping list
- Filling: shopping list
- 1/3 cup sliced almonds shopping list
- 1/2 cup powdered sugar shopping list
- 2 large egg whites shopping list
- 1 tblsp. granulated sugar shopping list
- 1/2 cup salted roasted peanuts, coarsely chopped shopping list
- 1 cup creamy peanut butter shopping list
- 2 tblsp. butter, softened shopping list
- 3 ounces chocolate, chopped (milk or dark) shopping list
- 1 cup Rice Krispies shopping list
- Ganache: shopping list
- 1-1/4 pounds of chocolate (milk or dark), chopped shopping list
- 1-3/4 cups plus 2 tblsp. heavy cream, warmed shopping list
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
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