Peanut Butter Chocolate Cake
Who does not love Chocolate cakes?
Have you ever tried Chocolate and Peanut butter together in a cake?? I assure you that tastes amazing!!! I’ve made it for almost a week now, but I was not able to post the recipe as I was “stuck” with a book that I could not put it down! What’s the book? I present you the Shantaram: A Novel. A Great book for travel enthusiasts, India and beyond. The international jury considered it as “Literary a masterpiece of priceless beauty”. I highly recommend it. 🙂
Let me return to today’s delicacy. This chocolate cake will delight even the most demanding person! It is Vegan which means it does not contain milk, eggs, and butter, and those who have no idea of Vegan desserts, believe me, they will not notice the difference.
The Ganache was inspired by Vegan Richa 🙂
Apart from almond milk, you can use any other plant milk you wish.
I could not resist and I ate 2-3 spoons, just like that. Raw and Delicious!
Now you may lick and the bowl too! I will not tell you whether I did or not! 🙂
When you place it in the pan, tap it a little bit on the counter, to let the cake’s air bubbles release and the cake mix to spread evenly. The following photo is before the tapping and the next one is after.
For the Ganache, heat the sugar with the milk and peanut butter, stir, remove from heat and pour over the chocolate.
Once your cake is ready, let it rest for five minutes out of the oven. If your cake has risen much in the centre, I personally press slowly with my fingers until the texture is evenly spread.
Personally, I decorate it from the reverse side, as the surface is smoother. Do not worry, nobody will find out!
For the Ganache, the more you leave it in the fridge the more it will become thicker.
For the ganache coating, it’s better to use a spatula like you see in the picture below, believe me, it’s the best!
As you can see in the picture below, the ganache outside the fridge is less dense.
In order not to spread the ganache all over the place, it’s better to use a pan to avoid any inconvenience. You start the pouring of the cream from the centre and it will slowly spread to the edges.
Decorate as per your preference. I recently like to decorate my cakes with fresh flowers and when I cut the cake, to sprinkle powdered sugar around the dish.
Tell me, can you resist to such a Chocolate view???
When I cut the cake I made a second ganache (half dose) and put it on top to create the “Chocolate tears”. Enjoy it and I am waiting for your questions and comments. 🙂 For the book lovers, do not forget to read the book, I mentioned in the beginning. 🙂
Peanut Butter Chocolate cake, Vegan
For the cake
- 2 cups all-purpose flour
- 2/4 cup brown or coconut sugar
- 2/3 cup cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp vanilla powder
- 3 tsp grated black chocolate
- 1 tsp sea salt
- 2/4 vegetable oil
- 1.5 cup almond milk unsweetened
- 1/2 cup water
- 1/2 orange juice
- 2 tsp apple cider vinegar
For the Ganache
- 1/4 cup powdered sugar
- 1 cup almond milk
- 1 tbsp vanilla
- 180 grams black chocolate
- 2/4 soft peanut butter
For the cake
- Preheat the oven into 180 degrees.
- Put together with the dry ingredients ( flour, cocoa, baking powder, soda, vanilla powder, sugar and salt) in a large bowl. Whisk once more to mix and aerate the ingredients. Put aside and prepare the wet ingredients. Add the wet ingredients (water, orange juice, chocolate, oil, almond milk and vinegar) in a bowl and mix well.
- Add the wet ingredients into the dry ones. Mix well until it's creamy. Please note that for the vegan cakes it's important to mix very fast in order to develop gluten.
- Put parchment paper in a pan, spread oil and sprinkle some flour. Add the cake mixture immediately, tap it on the counter to release the air bubbles and put in the oven on the middle rack.
- Bake for 30-45 minutes, test with a clean knife and if it's ready, remove from the oven. (If the knife comes out clean your cake it's ready).
- Let it cool for 5 minutes and then run a thin knife around the cake to release the cake. Place a big plate over it and turn upside down. Remove the paper, flip again and let it cool completely. When it's ready to wrap it very well with a clean film to keep it moist and place it in the fridge for 30 minutes.
For the Ganache
- Cut the chocolate into small pieces and put it in a bowl. Put the almond milk with the sugar and the peanut butter in a pan and heat over medium heat. Pour over the chocolate pieces and let it rest for 5 minutes covered. Then add the vanilla and mix well. Let it cool. Keep the half portion out of the fridge and the other half in the fridge to get thick.
For the Assembly
- Remove the cake from the fridge and cut it horizontally into two pieces. Put the bottom layer on a serving stand or plate and place the thick layer of the Ganache. Place the second cake layer on the top and add the layer of the less dense ganache, make sure you cover the sides with a small knife if you wish.
- Refrigerate for half hour. Decorate as you wish.
2. The pan is medium size.
3. Before you put the cream on the bottom of the cake sprinkle with a little water, so the cream spread easier.
4. Before you put the cream on top of the cake put the cake on a rack and the rack on a baking tray, so you will not spread the ganache all over the place.
5. The Ganache from the fridge will be less dense. For the top of the cake if you want a thicker ganache you can place the other in the fridge also. Adapted from Vegan Richa