It is Valentines day tomorrow, and I was thinking about a decadent dessert to make for the occasion. We were invited to a friends house for dinner and I wanted to bring something that hit all the right spots!
It is similar to the cake I made my sister for her birthday and posted back in September. This one though is two ingredients I love together! Peanut butter and chocolate I swear was sent from the Gods above!
I got the recipe from Barbara Bakes, and adapted it from there. She has some amazing recipes and I hope she doesn't mind me re sharing.
The only thing I didn't do was the layering the ganache in between layers, I actually just put the ganache on top and then whipped up half of it to make the chocolate whip cream garnish. Which if you have some of that left over is pretty much a mousse and would be amazing with some fresh raspberries on top and in a cute little bowl!
Another thing I changed is I put the cheesecake layer in the fridge for about 20 minutes, with these cakes I find that layer not sturdy enough and can't hold up the cake very well. If you put it in the fridge to set up a bit it helps make it a bit sturdier.
Oh also we live in Canada so as for the peanut butter dove pieces I used Reese Peanut Butter Cups on top and I also used Bernard Callebaut chocolate pieces for the center.
Hey chocolate is just glorious in what ever form!
So here is the recipe:
Peanut Butter Cheesecake Chocolate Cake
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
No-Bake Peanut Butter Cheesecake Filling:
1 1/2 cups heavy cream
1 package (8 oz.) cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
16 oz. milk chocolate, finely chopped
1 cup heavy cream
2 8.5-ounce bags Dove Peanut Butter Promises, divided
Preheat oven to 350°. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour.
In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.
Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Peanut Butter Cheesecake Filling:
In a large mixing bowl, beat the cream until it forms soft peaks. In another large mixing bowl, beat cream cheese, peanut butter, and sugar until blended and smooth. Gently fold in whipped cream a little at a time. Fold in 1 cup Dove chocolates, finely chopped.
Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cake.
When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling. Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve. Pile remaining coarsely chopped Dove chocolates on top.
A tip when pouring ganache is to pop it in the fridge for about 20 minutes to thicken it up, then place the cake on a wire rack with a plate underneath. Pour the ganache slowly and use a flat spatula or a baking knife to spread the ganache evenly so it has a nice even surface.
Let it drip down the sides, the plate will catch the left over ganache so you can eat it later! Also the key to a good ganache is to measure both ingredients so it is equal parts cream and chocolate, don't guess, just measure.
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