May 9, 2012

Chocolate Peanut-Butter Cake with Almond Meringue filling and Chocolate Ganache

A heavy 'ka-ching' on your calorie counter but a truly worthy and decadent indulgence, here is a Chocolate Peanut-Butter Cake with Almond Meringue filling and Chocolate Ganache. Now  who doesn't want to take an intense bite into that???

Making such rich cakes surely needs to be backed by a strong reason and yes I have one…It is my husband’s BIRTHDAY!!!!

When it is this time of the year I definitely don’t have to fry my brains trying to decide on the flavor of the cake because I know exactly what my choco-holic life-partner would forever crave for. I would even dare say that there are not many days that he has gone to sleep without nibbling on  something chocolaty.

The Cake
Sour Cream Chocolate Cake: The cake is a double-layer, rich chocolate cake that is soft, moist and by far,one of the best chocolate cakes I have ever tasted. You can definitely make this cake without any frosting or filling and still would be amazed at how good it tastes.

Almond Meringue filling with Chocolate and Rice Krispies: This was definitely the whole family’s favorite part of the cake, a unique idea of combining the almond meringue with molten chocolate and Rice Krispies to lend a flavorful and crunchy texture to the filling.

Peanut butter frosting: The addition of Cream-cheese in this frosting along with peanut-butter takes it over the top!

Chocolate Peanut Butter Ganache: Who can say no to this? The cake is finished with a generous drizzle or rather, a coating of chocolate Ganache, dripping tantalizingly over the edges, making it ever so tempting!!

Recipe adapted from Smitten Kitchen & Food and Wine

Serves 12-14

Makes Two 9 inch round cakes
2 Cups - All -purpose flour (Maida)
2 Cups - Sugar
3/4 Cup - Unsweetened cocoa powder, preferably Dutch process
2 Tsp - Baking Soda (DO NOT use baking powder!!)
1 Tsp - Salt
1 Cup - Neutral vegetable oil, such as canola, soybean or vegetable blend
1 Cup - Sour cream
1 1/2 Cup - Water (Room temperature)
2 Tablespoons - Distilled white vinegar
1 Teaspoon -Vanilla extract
2 – Eggs
To grease and line cake pans
2 - 9-inch round - Parchment or waxed paper
2 Tsp – Vegetable shortening
  • Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
  • Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well.
  • In a separate bowl, add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla.
  • Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 2 prepared cake pans.
  • Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
  • Once completely cooled, transfer the cake to freezer for 30 minutes as these cakes are very soft and it is a lot easier to work with after firming them up. They’ll defrost quickly once assembled.

Filling for 9 Inch round (can be also used for a 9*13 inch cake)
1/3 Cup - Sliced almonds (I used whole almonds)
½ Cup – Confectioner’s sugar
2 - Large egg whites
1 Tbsp - Granulated sugar
½ Cup – Coarsely chopped peanuts
1 Cup – Peanut butter
2 Tbsp - Unsalted butter, softened
3 ounces - Chocolate, chopped
1 cup - Rice Krispies
  • Reduce the oven temperature to 325°.
  • Trace a 9 inch round onto a sheet of parchment paper and line it on the 9 inch cake pan.
  • 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, carefully fold in the almond mixture.
  • Spread the meringue on the parchment to fill the round cake pan.
  • Sprinkle 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 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.

Makes about 2.5 cups
5 ounces - Cream cheese, at room temperature
1/2 stick (2 ounces) - Unsalted butter, at room temperature
2 cups - Confectioners’ sugar
1/3 cup - Smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
  • Bring the cream cheese and butter to room temperature.
  • In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
  • Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
  • Add the peanut butter and beat until thoroughly blended.

Makes about 1 .5 cups
8 ounces - Semisweet chocolate, coarsely chopped
3 Tbsp - Smooth peanut butter
2 Tbsp - Light corn syrup
1/2 Cup - Half-and-half (Room Temperature)
  • In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm

  • Place one cake, flat side up.
  • Add 3 tablespoons of the chocolate peanut butter glaze and spread it.
  • Place the almond meringue filling
  • Add 3 tablespoons of the chocolate peanut butter glaze and spread it.
  • Place the 2nd layer of cake on top flat side up and frost the top with the peanut frosting. TIP: Once you frost your cake, let it chill for 15 to 30 minutes until firm, then use theremainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate -Peanut ButterGlaze.
  • To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runsdown the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
  • Decorate the top with chopped peanuts.


  1. Superb cake dear...So beautiful and tempting..

  2. Ann Davis PaulosekuttyMay 10, 2012 at 3:39 PM

    YUMMMY Shema!!!....This cake looks absolutely AMAZING! How I wish you experimented with these recipes in those hostel days!!:)...We would have very happily been your guinea pigs!!:)

  3. just when i need a perfect cake with peanut butter flavoured frosting u came to my rescue......thank uuuuu

  4. yummy! thanks for the recipe

  5. Chechi, under CHOCOLATE PEANUT BUTTER GLAZE, u have written 1/2 Cup - Half-and-half (Room Temperature), what is that?

  6. Chithra,
    “Half and half” is a mixture of half heavy cream and half whole milk that is commonly found in the US
    Here is how you can make a substitute of 1 cup of half and half

    * Replace one cup of half and half with 1 tablespoon melted butter, plus enough milk to equal a cup.
    Note: This substitute works well in baked goods, soups and other cooked dishes. It will not whip, and therefore should not be used in any recipe that calls for whipping half and half.


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