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Crunchy Milk Choc–PB Layer Cake




Source of Recipe


Nancy Olson in Baking from the Heartland


Recipe Introduction


I made this cake for Father's Day 2008. This was an enormous success. Everyone absolutely loved this cake. It really is one of the most delicious things I've ever had. The crunchy filling is made of peanuts, meringue, peanut butter, chocolate and Rice Crispies which come together in a candy bar-like confection. It is also beautiful and impressive, but surprisingly easy to make. The list of ingredients seems daunting, but it is not at all hard to put together. The ganache is a little goopy and hard to work with at first. Mine took an additional 15-20 minutes in the refrigerator to get to the spreading stage. I have one of those foot long frosting 'combs' and once I got the top reasonably smooth, I drew that across the chocolate, kind of wiggling it back and forth to make a zig-zag design. That covered any flaws just fine. I also topped the cake with some of those chocolate and peanut butter swirled chips. A gorgeous, delectable dessert! Thank you to DesertCulinary at eGullet for first bringing this cake recipe to my attention.

NOTE: The ganache recipe makes JUST EXACTLY ENOUGH to cover the cake. Next time, I think that I will make an additional quarter recipe to have a little more - I wanted to do a crumb coat, but was afraid I wouldn't have enough and I wouldn't have. Also - ganache is just messy. Next time I make this, I will do it on a 13x9 cake board and then put on a larger platter - you just can't keep a larger cake board clean.



List of Ingredients




CAKE:
2 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
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 large eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3/4 cup plus 2 tablespoons boiling water

FILLING:
1/3 cup sliced almonds
1/2 cup confectioners’ sugar
2 large egg whites
1 tablespoon granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup creamy peanut butter
2 tablespoons unsalted butter, softened
3 ounces milk chocolate, chopped
1 cup Rice Krispies

GANACHE:
1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 tablespoons heavy cream, warmed


Recipe



CAKE:
Preheat the oven to 350°.

Spray a 9-by-13-inch cake pan with vegetable oil spray and line bottom with parchment paper. 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°.

FILLING:
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.

GANACHE:
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.

ASSEMBLING THE CAKE:
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.

SERVES: 16

MAKE AHEAD The cake can be refrigerated for up to 4 days.