All you need is love. But a little chocolate now and then doesn’t hurt.
In search of the perfect cake? Looking to impress company? Maybe you just want to treat your family to a chocolate-peanut buttery piece of culinary genius ~ this is it! Look no further! Since 2006 (when I picked up a copy of Chocolatier) this has been THE ultimate in dessert heaven! My kids have requested THIS as their birthday cakes (well, one of them also requested his own bowl of jello when he was 13!) and graduation celebration cakes. I have passed along this recipe to friends looking for a great cake recipe, and it has become their family’s favorite, too, even for birthdays!
Trust me ~ if you have half the day to yourself, spend the time creating this masterpiece; it may be your go-to cake, too!
Chocolate Peanut Butter Crunch Cake
Chocolatier Magazine Feb/Mar 2006
2 cups plus 2 T sugar
1 ¾ cups flour
¾ plus 2 T powdered cocoa, sifted
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
2 large eggs
1 cup whole milk
½ cup canola oil
2 ½ tsp vanilla extract
¾ cup plus 2 T boiling water
1 pound milk chocolate chopped
1 ½ cups heavy cream
1/3 cup sliced almonds
½ cup powdered sugar
2 large egg whites, at room temperature
1 T sugar
½ cup salted peanuts, chopped
Peanut Butter Crunch:
1 ½ T unsalted butter
1 cup peanut butter
3 oz milk chocolate
1 cup rice krispies
Make chocolate cake: Position rack in center of oven and preheat oven to 350°F. Spray 9 x 13 (I use two round cake pans its easier and the cake looks nicer when done) with non-stick cooking spray. Place all dry ingredients in a large mixing bowl, and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan(s) and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan(s) set on wire rack for 20 minutes. Invert cake onto rack and cool completely.
Make ganache: Melt Chocolate in microwave stirring after about a minute. In a small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside.
Make dacquoise: Position rack in center of oven and preheat to 325f using a 13×9 baking pan as a guide, trace a rectangle onto a piece of parchment paper (if using round pans substitute and make two circles using pans as a guide). Turn paper over and place on a large baking sheet.
Combine sliced almonds and confectioners sugar in food processor or blender and process until finely ground. Set aside.
In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping; once stiff and shiny, and fold in almond flour mixture. Spread onto prepared parchment paper triangles/circles. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.
Make peanut butter crunch: In a medium bowl, combine butter, peanut better and chocolate. Place bowl over saucepan filled 1/3 of the way with simmering water; heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies, spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.
Assembly: Using serrated knife cut chocolate cake in half horizontally for form 2 layers (if using round pans, this step is not necessary). Spread 1/3 of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache-covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set about 1 hour. Using serrated knife carefully trim off rough edges of cake; rewarm remaining ganache over a pot of simmering water and spread over top of cake. Serve cake with a scoop of vanilla ice cream.
(this recipe courtesy of Chocolatier Magazine)