Crunchy Milk Chocolate- Peanut Butter Layer CakeIngredients:
CAKE:
2 cups plus 2 TB sugar
1-3/4 cups all purpose flour
3/4 cup plus 2 TB unsweetened cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp salt
2 large eggs
1 cup milk
1 TB pure vanilla extract
3/4 cup plus 2 TB boiling water
FILLING:
1/3 cup sliced almonds
1/2 cup confectioners sugar
2 large egg whites
1 TB granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup creamy peanut butter
2 TB unsalted butter, softened
3 oz milk chocolate, chopped
1 cup rice krispies
SYRUP:
1/2 cup water
1/2 cup Sugar
GANACHE:
1-1/4 pounds milk chocolate, chopped
1-3/4 cups plus 2 TB heavy cream, warmed
Directions:
Filling: Preheat the oven to 325. Trace a 9x13 inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse almonds with confectioners sugar until finely ground. In a bowl beat egg whites at medium speed until soft peaks form. Add sugar and beat until the whites are stiff and glossy, about 2 minutes. Fold in almond mixture. Spread meringue on parchment to fill the rectangle. Sprinkle chopped peanuts on top. Bake for 20 minutes, until lightly browned, let cool. (Once out of oven, preheat oven to 350 for cake layer).
Cake: Put the water on to boil. Butter and flour a 9x13 inch cake pan. In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt. In a medium bowl, whisk eggs, milk, oil and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in boiling water. Pour the batter (it will be thin) into the prepared pan. Bake at 350 degrees for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
Continue with Filling: In a microwave safe bowl, heat peanut butter, butter and milk chocolate, stirring constantly, until smooth and melted. Fold in rice krispies. Spread the mixture all over the cooled meringue rectangle and put into the freezer to let cool completely.
Syrup: Simmer water and sugar in a saucepan till it thickens to a syrup consistency.
Ganache: In a microwave safe bowl, melt the chocolate. Whisk in warmed cream until smooth. Refrigerate for 1 hour, whisking occasionally until thick enough to spread.
Once cake is cooled, invert onto a work surface and working carefully, slice the cake horizontally. Place the bottom cake layer cut side up on a large board. Brush that layer with half of the syrup. Then spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the parchment paper. Spread one half of the remaining ganache over the filling. Next brush the other cut side of the cake with the rest of the syrup (just until cake is moistened). Top the filling with the remaining cake, cut side down. Refrigerate till firm, at least one hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the the top and sides of the cake and refrigerate to set. Cut and Serve. This cake can be refrigerated for up to 4 days. Serves 16.
