Prepare to be transported to dessert heaven with this decadent Peanut Butter Snack Cake topped with a luxurious bittersweet chocolate ganache! Imagine sinking your fork into a moist, rich peanut butter cake that's both comforting and sophisticated, with a glossy chocolate topping that will make your taste buds dance. Whether you're looking for a show-stopping dessert or a delightful afternoon treat, this recipe promises to be your new obsession - no fancy baking skills required!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the peanut butter and sugar until light and fluffy, using an electric mixer. This should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the peanut butter mixture, stirring until just combined. Be careful not to overmix, as this can make the cake tough.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure an even bake.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped bittersweet chocolate in a heatproof bowl.
- Let the mixture sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool and thicken slightly, about 10-15 minutes.
- Once the cake is completely cool, pour the ganache over the top, using an offset spatula to spread it evenly to the edges.
- Let the ganache set for about 30 minutes at room temperature, or refrigerate for faster setting.
- Cut into 12 squares and serve. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and peanut butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake tender and light.
- Check for Doneness: A toothpick with a few moist crumbs is perfect - it means your cake will be wonderfully soft and not dried out.
- Ganache Perfection: Let the chocolate and cream sit for a few minutes before whisking to ensure a smooth, glossy finish.
- Storage Hack: For an extra fudgy texture, store the cake in the refrigerator and let it come to room temperature before serving.
- Customize Your Cake: Try adding chopped peanuts on top of the ganache for extra crunch, or use different chocolate percentages to adjust the ganache's intensity.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 65mg
