3/4 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla
3/4 cup plus 2 tablespoons boiling water
1/3 cup sliced almonds
1/2 cup confectioners
2 egg whites
1 tablespoon sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup peanut butter
2 tablespoons unsalted buter, soft
Instructions
More ingredients-
3 ounces milk chocolate, chopped
1 cup Rice Krispies
1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 tablespoons heavy cream, warmed
ASSEMBLE THE CAKE Preheat the oven to 350°. Butter and flour a 9-
by-13-inch 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.
Invert the cake onto a work surface. Working carefully, slice the
cake horizontally. Reduce the oven temperature to 325°.
Trace a 9-by-13-inch rectangle onto a sheet of parchment paper
and lay it on a large baking sheet. In a food processor, pulse the
almonds with the confectioners' sugar until they're 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. Using a rubber spatula, fold in the almond
mixture. Spread the meringue on 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 milk chocolate, stirring
constantly, until smooth and melted. Remove from the heat and
fold in the Rice Krispies. Spread the mixture all over the meringue
rectangle. Transfer to the freezer and let cool completely.
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.
Place the bottom cake layer cut side up on a large board. Spread
one-third of the ganache over the cake. Invert the filling onto the
cake and peel off the paper. Spread half of the remaining ganache
over the filling, then top with the second cake layer. Refrigerate
until firm, at least 1 hour. Using a serrated knife, trim the edges.
Spread the remaining ganache over the top and sides of the cake
and refrigerate to set. Cut and serve.
Originally Submitted
2/3/2015
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