Chocolate Peanut Butter Crunch Cake.
Every home cook needs to have a go-to cake recipe. Whether it’s for a birthday, anniversary, or any conceivable celebration, you will find yourself revisiting this moist, crave-able chocolate cake recipe. Taking this cake to a totally next level is the amazing peanut butter icing and the chocolate rice puff peanut crunch. So Dang Good!
I truly believe, in my heart of hearts, that there is no better flavour combination than peanut butter and chocolate. I am a total fiend. I love it!
Couple tips for knocking this recipe out of the park.
- Pre-measure everything. This goes for any baking recipe but it really does make life so much easier.
- Make sure you use hot coffee. The temperature of the coffee actually blooms the cocoa and invites even more of that delicious chocolate flavour.
- Let the cake fully cool before trying to spread the icing on. Just like spreading butter on a hot piece of toast, the icing will start to melt if the cake isn’t fully cooled. Sometimes I will cook the cake the night before.
- 1 ¾ cups flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup strong coffee
- 1 cup buttermilk
- ½ cup olive oil
- 1 tsp vanilla extract
- Peanut butter icing:
- 1/2 cup butter, room temp
- 1 3/4 cups smooth peanut butter
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cup icing sugar
- 2 tbsp cream
- Peanut Crunch
- 4 cups puffed rice cereal
- 4 tbs corn syrup
- 3 tbs white sugar
- 5 oz chocolate
- 1/2 cup roasted peanuts
- Preheat oven to 350 and get 2 8-inch spring pans sprayed with cooking spray; line the bottoms with parchment.
- While we have a second, let's get the crunch out of the way. In a large bowl mix together the puffed rice cereal, roasted peanuts, corn syrup, and white sugar. Mix with a spatula until the puffed rice is coated with the syrup and spread the mixture out onto a baking sheet lined with parchment paper. Bake in the over for about 10-15 minutes.
- While the rice mixture is caramelizing, place the chocolate in a microwave-safe bowl and melt in the microwave for about 60 seconds or until chocolate is liquid.
- Once rice mixture is toasted, remove from oven and place into a large bowl. Pour over the melted chocolate and mix together using a spatula. Once the rice is coated with chocolate, place on a sheet try to cool in the fridge.
- Now let's get kicking with the cake. First, I strongly suggest you take the time to get all the ingredients measured out and in front of you. Put away all of the ingredient packages. It saves time and keeps you organized. This step alone will save huge time on the clean up.
- Next up, in a large bowl add the flour, sugar, cocoa, baking power, baking soda, salt and whisk together. Add in eggs, buttermilk, oil, vanilla and coffee. Mix on medium for 2 mins max. DON'T OVER MIX.
- Pour batter evenly into prepared pans. If you want to be exact, use a scale to make sure each cake weighs the same, approximately 720 grams per pan. It's around 3 cups per pan.
- Place cakes in oven for 30-40 minutes or until toothpick inserted into center of cake comes out clean.
- Remove cakes from oven and place on a cooling rack; let cool completely in the pans.
- While the cakes are cooling, let's get started on the icing. In the bowl of a stand mixer add icing sugar, butter, peanut butter, salt, vanilla and cream. Beat on high for 2 mins or until light and fluffy. You can also use a hand mixer. Done!
- Cut the cakes in half horizontally with a bread knife. Take your time here. To build the cakes, start with the bottom of one of the cakes. Then layer on the icing. Repeat with the rest of the half cakes, leaving the bottom of the second cake to be used as the top of the whole cake. Ice the outside and top of the cake.
- Now it's time to decorate. Take your time here. Lay a flat bottom of one of the cakes down and smear around 1 cup of the icing over the top. Place about 1/2 cup of the rice peanut crunch over the icing and then lay another half of the ontop. Repeat this step until you have all 4 layers stacked on top of each other. Use the rest of the icing to cover the cake, leaving the outside layers slightly exposed for a "naked cake" look. Use the remainder of the rice crunch as decorate for the top of your cake.
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