Chocolate Peanut Butter Cake with Bittersweet Ganache

Name: Chocolate Peanut Butter Cake with Bittersweet Ganache
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 28 grams bittersweet chocolate; 57 grams bittersweet chocolate, chopped; 59 milliliters butter, softened; 1 Tbsp butter; 1 Tbsp cake flour; 227 grams cups cake flour (about; 118 milliliters packed dark brown sugar; 118 milliliters egg substitute; 79 milliliters evaporated fat-free milk; 237 milliliters fat-free buttermilk; 158 milliliters granulated sugar; 177 milliliters granulated sugar; 177 milliliters peanut butter and milk chocolate chips; 0 teaspoons salt; 0 teaspoons salt; 79 milliliters fat-free sour cream; 118 milliliters unsweetened cocoa; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 118 milliliters boiling water; 473 milliliters frozen reduced-calorie whipped topping, thawed

Chocolate Peanut Butter Cake with Bittersweet Ganache might be just the dessert you are searching for. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 11g of fat, and a total of 308 calories. Head to the store and pick up butter, bittersweet chocolate, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Wax Paper

Combine cocoa, 1/2 cup boiling water, and 1 ounce bittersweet chocolate in a small bowl, stirring until smooth; cool.

Ingredients you will need

Bittersweet Chocolate

Cocoa Powder

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Dark Brown Sugar

Granulated Sugar

Butter

Equipment you will use

Blender

Bowl

Add egg substitute; beat well.

Ingredients you will need

Egg Substitute

Lightly spoon 2 cups flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, baking soda, and salt, stirring well with a whisk.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Combine buttermilk, sour cream, and 2 teaspoons vanilla, stirring well.

Ingredients you will need

Buttermilk

Sour Cream

Vanilla

Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in cocoa mixture.

Ingredients you will need

Buttermilk

Cocoa Powder

All Purpose Flour

Sugar

Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.

Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans.

Equipment you will use

Oven

Remove wax paper; discard. Cool cakes completely on wire racks.

Equipment you will use

Wax Paper

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.

Ingredients you will need

Whipped Topping

French Fries

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Bittersweet Chocolate

Sugar

Chocolate