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Crunchy Milk Chocolate-Peanut Butter Layer Cake Recipe

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Crunchy Milk Chocolate-Peanut Butter Layer Cake
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Ingredients
26
Count
Nutrition
536
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Make the cake: Preheat the oven to 350°.
  2. Butter and flour a 9-by-13-inch cake pan.
  3. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.
  4. In a medium bowl, whisk the eggs, milk, oil and vanilla.
  5. Whisk the wet ingredients into the dry ingredients.
  6. Whisk in the boiling water.
  7. 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.
  8. Invert the cake onto a work surface.
  9. Working carefully, slice the cake horizontally.
  10. Reduce the oven temperature to 325°.
  11. Make the filling: Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
  12. In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground.
  13. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form.
  14. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
  15. Using a rubber spatula, fold in the almond mixture.
  16. Spread the meringue on the parchment to fill the rectangle.
  17. Sprinkle the chopped peanuts on top.
  18. Bake for about 20 minutes, until lightly browned and firm. Let cool.
  19. 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.
  20. Remove from the heat and fold in the Rice Krispies.
  21. Spread the mixture all over the meringue rectangle.
  22. Transfer to the freezer and let cool completely.
  23. Make the ganache: In a medium bowl set in a saucepan of simmering water, melt the chocolate.
  24. Whisk in the cream until smooth.
  25. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
  26. Assemble the cake: Place the bottom cake layer cut side up on a large board.
  27. Spread one-third of the ganache over the cake.
  28. Invert the filling onto the cake and peel off the paper.
  29. Spread half of the remaining ganache over the filling, then top with the second cake layer.
  30. Refrigerate until firm, at least 1 hour.
  31. Using a serrated knife, trim the edges.
  32. Spread the remaining ganache over the top and sides of the cake and refrigerate to set.
  33. Cut and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.45 Kcal (2246 kJ)
Calories from fat 288.72 Kcal
% Daily Value*
Total Fat 32.08g 49%
Cholesterol 48.8mg 16%
Sodium 833.91mg 35%
Potassium 435.92mg 9%
Total Carbs 56.76g 19%
Sugars 31.05g 124%
Dietary Fiber 5.02g 20%
Protein 11.46g 23%
Vitamin C 0.2mg 0%
Iron 2.4mg 13%
Calcium 162.1mg 16%
Amount Per 100 g
Calories 271.58 Kcal (1137 kJ)
Calories from fat 146.17 Kcal
% Daily Value*
Total Fat 16.24g 49%
Cholesterol 24.7mg 16%
Sodium 422.17mg 35%
Potassium 220.68mg 9%
Total Carbs 28.73g 19%
Sugars 15.72g 124%
Dietary Fiber 2.54g 20%
Protein 5.8g 23%
Vitamin C 0.1mg 0%
Iron 1.2mg 13%
Calcium 82.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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