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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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FOR THIS RECIPE I USUALLY USE MY MOIST CHOCOLATE CAKE IN A ROUND CAKE PAN. OR USE THE SOUFFLE CAKE AS A BASE. I LIKE THE LIGHT AND FLUFFY OR THE TASTE OF THE SOUFFLE THAT IS LIGHT AND AIRY. Read more . THIS CAKE BASE IS A DENSE ONE. ALOT OF PEOPLE LIKE THAT. Ingredients:
cake |
2 large eggs |
1 1/4 cups granulated sugar |
3/4 cup all-purpose flour |
6 tablespoons unsalted butter, melted |
3 packets (1 oz. each) nestlÉ® toll house® choco bake® pre-melted unsweetened chocolate flavor |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
peanut butter layer |
3/4 cup creamy peanut butter |
1/4 cup unsalted butter, softened |
1/4 teaspoon vanilla extract |
3/4 cup powdered sugar |
ganache |
2 cups (12-oz. pkg.) semi-sweet chocolate morsels |
1 cup heavy whipping cream |
for decorating |
1/3 cup nestlÉ® toll house® peanut butter & milk chocolate morsels |
Directions:
1. PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
2. FOR CAKE:
3. COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, CHOCO BAKE, vanilla extract and salt until smooth. Pour into prepared pan.
4. BAKE:
5. for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
6. FOR PEANUT BUTTER LAYER:
7. BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
8. FOR GANACHE:
9. HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
10. FOR DECORATING:
11. MELT peanut butter & milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.
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