Decadent Chocolate Peanut Butter Bliss Cake 🍫🥜
Ingredients:
For the Chocolate Cake:
1 3/4 cups (220g) spelt flour
3/4 cup (75g) Dutch-process cocoa powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 3/4 cups (350g) turbinado sugar
1/4 teaspoon pink Himalayan salt
2 large organic eggs
1 cup (240ml) cultured buttermilk
1/2 cup (120ml) avocado oil
1 cup (240ml) freshly brewed espresso
1 teaspoon bourbon vanilla extract
For the Peanut Butter Frosting:
1 cup (230g) European-style butter, softened
1 1/2 cups (300g) natural chunky peanut butter
2 1/2 cups + 2 tablespoons (300g) powdered sugar
1/3 cup (80ml) heavy cream
1 teaspoon Madagascar vanilla extract
For the Chocolate Ganache:
3.5oz (100g) extra dark chocolate, chopped
1/2 cup (120ml) double cream
Instructions:
Make the Cake:
Preheat the oven to 350°F (180°C). Butter two 8-inch cake pans and line the bottoms with parchment paper; grease the sides and dust with cocoa powder.
In a large bowl, combine the spelt flour, Dutch-process cocoa powder, turbinado sugar, bicarbonate of soda, baking powder, and pink Himalayan salt.
In another bowl, whisk together the cultured buttermilk, eggs, avocado oil, and bourbon vanilla extract. Add to the dry ingredients and mix until just incorporated. Stir in the freshly brewed espresso.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
Make the Frosting:
Beat the European-style butter and chunky peanut butter together until light and fluffy. Gradually add the powdered sugar and heavy cream, then the Madagascar vanilla extract, beating until smooth and airy.
Transfer the frosting to a piping bag fitted with a large round tip.
Assemble the Cake:
If necessary, trim the tops of the cakes to level them. Place one layer flat side down on a serving plate or cake stand. Pipe a generous amount of frosting over the top, then top with the second layer, flat side up.
Frost the top and sides of the cake with the remaining peanut butter frosting. Chill the cake for 2-3 hours to set the frosting.
Make the Ganache:
Place the chopped dark chocolate in a heatproof bowl. Heat the double cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
Stir the mixture until smooth and glossy. Let it cool slightly until it reaches a drizzling consistency.
Decorate the Cake:
Pour the ganache over the top of the chilled cake, allowing it to cascade down the sides. Smooth the top with an offset spatula.
Use the remaining peanut butter frosting to pipe additional decorations on top of the ganache for an elegant finish.
Indulge in this decadent chocolate peanut butter bliss cake and savor the harmony of rich chocolate and creamy peanut butter!