Ingredients: |
Ingredients: 2 c. plus 2 T sugar
1¾ c flour
¾ t plus 2 T unsweetened cocoa powder
1½ t baking powder
1½ t baking soda
1½ t salt
2 large eggs
1 c milk
½ c vegetable oil
1 T pure vanilla extract
¾ c plus 2 T boiling water
⅓ cup sliced almonds
½ cup confectioners sugar
2 large egg whites
1 T granulated sugar
½ c salted roasted peanuts, coarsely chopped
1 c crazy peanut butter
2 T unsalted butter, softened
3 oz milk chocolate, chopped
1 cup rice krispies
1¼ pounds milk chocolate, chopped
1¾ c plus 2 T heavy cream, warmed
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Directions: |
Directions:Cake:
Preheat oven 350. Butter and flour 9x13 cake pan.
In large bowl, whisk the sugar, flour, cocoa, baking pwd, baking soda, and salt.
In med. bowl, whisk the eggs, mil, oil and vanilla.
Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water. Pour the thin batter into the prepared pan and bake for about 50 min, until a toothpick inserted in the center comes out clean. Let cool.
Invert the cake into a work surface. Working carefully, slice the cake horizontally. Reduce the oven temp to 325.
trace 9x13 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 min. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rentable. Sprinkle the chopped peanuts on top. Bake for about 20 min, util lightly browned and firm. Let cool.
make double broiler peanut butter/ chocolate:
In a med. 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.
make double broiler for ganache:
melt chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour. shocking occasionally, until thick enough to spread.
Compile cake:
Play the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cade. 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.
Make ahead: refrigerate up to 4 days.
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This recipe for Crunchy Milk Chocolate-Peanut Butter Layer Cake is from