Chocolate Peanut Butter Cake With Bittersweet Ganac

Name: Chocolate Peanut Butter Cake With Bittersweet Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Cooking spray; 1 tablespoon cake flour; 1/2 cup unsweetened cocoa; 1/2 cup boiling water; 1 (1-ounce) square bittersweet chocolate; 3/4 cup granulated sugar; 1/2 cup packed dark brown sugar; 1/4 cup butter, softened; 1/2 cup egg substitute; 2 cups cake flour (about 8 ounces); 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1 cup fat-free buttermilk; 1/3 cup fat-free sour cream; 2 teaspoons vanilla extract; Filling:; 3/4 cup peanut butter and milk chocolate chips; 2 cups frozen reduced-calorie whipped topping, thawed; Ganache:; 2/3 cup granulated sugar; 1/3 cup evaporated fat-free milk; 1 tablespoon butter; 1/8 teaspoon salt; 2 (1-ounce) squares bittersweet chocolate, chopped; 1 teaspoon vanilla extract

Servings: persons

Cake:
Cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 (1-ounce) square bittersweet chocolate
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1/2 cup egg substitute
2 cups cake flour (about 8 ounces)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup fat-free buttermilk
1/3 cup fat-free sour cream
2 teaspoons vanilla extract
Filling:
3/4 cup peanut butter and milk chocolate chips
2 cups frozen reduced-calorie whipped topping, thawed
Ganache:
2/3 cup granulated sugar
1/3 cup evaporated fat-free milk
1 tablespoon butter
1/8 teaspoon salt
2 (1-ounce) squares bittersweet chocolate, chopped
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
3
Combine cocoa, 1/2 cup boiling water, and 1 ounce bittersweet chocolate in a small bowl, stirring until smooth; cool. Place 3/4 cup granulated sugar, 1/2 cup dark brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute; beat well.
4
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Combine buttermilk, sour cream, and 2 teaspoons vanilla, stirring well. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in cocoa mixture.
5
Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Remove wax paper; discard. Cool cakes completely on wire racks.
6
To prepare filling, place chips in a microwave-safe bowl, and microwave at high for 1 minute, stirring every 15 seconds. Cool slightly. Fold 1/4 cup whipped topping into melted chips. Repeat procedure 7 times with remaining whipped topping. Chill 1 hour.
7
To prepare ganache, combine 2/3 cup granulated sugar and next 4 ingredients (through 2 ounces bittersweet chocolate) in a medium saucepan over medium heat; bring to a boil. Cook 2 minutes or until sugar dissolves and chocolate melts, stirring constantly. Remove from heat. Stir in 1 teaspoon vanilla; cool completely. Chill 30 minutes or until thick.
8
Place 1 cake layer on a plate; top with filling, spreading out to edges. Place remaining cake layer on filling. Spread ganache evenly over top of cake; let drip down sides. Chill 20 minutes or until set.

2122

kcal

Calories

133

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Cake:, Cooking spray, 1 tablespoon cake flour, 1/2 cup unsweetened cocoa, and more.

Yes, Chocolate Peanut Butter Cake With Bittersweet Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peanut Butter Cake With Bittersweet Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions