Recipe

Chocolate Peanut Butter Cake With Bittersweet Ganache Recipe

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Ingredients

1/3 c nonfat sour cream .
1/3 c fat-free evaporated milk .
1/4 tsp salt .
1/2 c unsweetened cocoa .
cooking spray .
2 tsps vanilla extract .
1/8 tsp salt .
1/2 c packed dark brown sugar .
1 1/2 tsps baking soda .
1/4 c butter, softened .
1/2 c egg substitute .
1 c fat-free buttermilk .
1 tbsp butter .
GANACHE .
1 tbsp cake flour .
1 tsp vanilla extract .
2 c frozen reduced-calorie whipped topping, thawed .
3/4 c Nestle milk chocolate & peanut butter swirled morsels .
2 c cake flour (about 8 oz) .
1 (1 oz) bittersweet chocolate squares .
2 (1 oz) bittersweet chocolate squares, sliced .
CAKE .
1/2 c boiling water .
3/4 c granulated sugar .
peanuts, ground into meal, garnish (optional) .
FILLING .
2/3 c granulated sugar

Directions

Step #1 Preheat oven to 350°.
Step #2 TO PREPARE CAKE:.
Step #3 Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
Step #4 Lightly coat wax paper with cooking spray; dust pans with 1 tbsp flour; shake out any excess.
Step #5 Combine cocoa, 1/2 c boiling water, & 1 oz bittersweet chocolate in a small bowl, stirring until smooth; cool.
Step #6 Place 3/4 c granulated sugar, 1/2 c dark brown sugar, & 1/4 c butter In a large-ish bowl; beat with a mixer at medium speed 2 mins or until well mixed.
Step #7 Add egg substitute; beat well.
Step #8 Lightly spoon 2 c flour into dry measuring c; level with a knife.
Step #9 Combine flour, & salt, baking soda, stirring well with a whisk.
Step #10 Combine buttermilk, sour cream, & 2 tsps vanilla, stirring well.
Step #11 Add flour mixture & buttermilk mixture alternately to sugar mixture, beginning & ending with flour mixture.
Step #12 Stir in cocoa mixture.
Step #13 Spoon batter into prepared pans.
Step #14 Sharply tap pans once on counter to remove air bubbles.
Step #15 Bake for 25 mins or until a wooden pick inserted in center comes out clean.
Step #16 Cool in pans 10 mins; remove this from pans.
Step #17 Remove wax paper; discard.
Step #18 Cool cakes completely on wire racks.
Step #19 TO PREPARE FILLING:.
Step #20 Place chips in a microwave-safe bowl, & microwave at high for 1 min, stirring every 15 seconds.
Step #21 Cool slightly.
Step #22 Fold 1/4 c whipped topping into melted chips.
Step #23 Repeat procedure 7 times with remaining whipped topping.
Step #24 Chill 1 hr.
Step #25 TO PREPARE GANACHE:.
Step #26 Combine 2/3 c granulated sugar & all ingredients, except vanilla extract, in a medium saucepan over med-heat/flame; bring to a boil.
Step #27 Cook 2 mins or until sugar dissolves & chocolate melts, stirring constantly.
Step #28 Remove from heat.
Step #29 Stir in 1 tsp vanilla; cool completely.
Step #30 Chill 30 mins or until thick.
Step #31 ASSEMBLE:.
Step #32 Place 1 cake layer on a plate; top this with filling, spreading out to edges.
Step #33 Place remaining cake layer on filling.
Step #34 Spread ganache evenly over top of cake; let drip down sides.
Step #35 Sprinkle top with ground peanuts.
Step #36 Chill 20 mins or until set.
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Chocolate Peanut Butter Cake With Bittersweet Ganache Recipe

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