Chocolate Peanut Butter Crunch Cake

Looking for an amazing cake to make for your love ones this valentines day. This is the one that will make them fall in love with you all over again. This cake is packed with amazing chocolate flavors and filled with a peanut and rice cereal meringue filling. All topped with a peanut butter infused ganache that brings it over the top. The cake does take some time to create, however it is worth it at the end.

In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt.

In a medium bowl, whisk the eggs, milk, oil and vanilla.

Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water. Pour the batter into the prepared pan and bake for about 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan and remove and let cool completely on a cooling rack.

 On a clean sheet of parchment paper on a sheet pan, trace a 9” circle. In a bowl, using an electric mixer or whisk, beat the egg whites at medium speed until soft peaks form. Add the granulated and confectioners sugar and beat until the whites are stiff and glossy, about 2 minutes. Spread the meringue on the parchment to fill the circle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. 

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. 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, about 15-20 minutes.

In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 45-60 minutes, stirring occasionally, until thick enough to spread.
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Place the bottom cake layer cut side up on a large board lined with parchment paper. Spread one-third of the ganache over the bottom cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over the filling

Top with the second cake layer. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Smooth the ganache on the top and around the sides. Refrigerate until firm, at least 1 hour. Cut and serve.

Chocolate Peanut Butter Crunch Cake

3-4 Hour, 40mins of prep time. Serves 10 Ingredients: Flour, Peanut Butter, Eggs, Milk and Bittersweet Chocolate, Sugar Heavy Cream Peanuts