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A three layer rectangular peanut butter fudge cake with sharp ganache edges

Peanut Butter Fudge Cake

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5 from 18 reviews

Description

This sophisticated layer cake achieves a perfect balance between bitter, dark chocolate sponge and rich, salty peanut butter Swiss meringue buttercream. Constructed with precision, the layers are sealed with a structural chocolate ganache, creating a masterclass in texture and flavor for the home baker.

Ingredients

  • all-purpose flour
  • granulated sugar
  • Dutch-processed cocoa powder
  • baking soda
  • baking powder
  • salt
  • eggs
  • vanilla extract
  • buttermilk
  • oil (vegetable or neutral)
  • hot coffee
  • dark chocolate
  • butter
  • heavy cream
  • egg whites
  • creamy peanut butter (smooth)

Instructions

  1. Whisk the all-purpose flour, granulated sugar, Dutch-processed cocoa, baking soda, baking powder, and salt in a large basin until thoroughly combined.
  2. In a separate vessel, whisk the eggs, vanilla extract, buttermilk, and oil until the mixture is uniform.
  3. Gradually introduce the wet ingredients into the dry, stirring until the batter is smooth.
  4. Pour in the hot coffee and stir quickly until the mixture is fluid and fragrant.
  5. Pour batter into a prepared 16”x10” sheet pan that has been greased and floured.
  6. Bake at 350°F (175°C) for approximately 15 to 20 minutes, or until a wooden skewer inserted into the center emerges clean.
  7. Allow the cake to cool completely in the pan.
  8. Combine the chocolate, butter, salt, and vanilla in a heat-proof bowl for the ganache.
  9. In a small saucepan, heat the heavy cream and sugar until it reaches a gentle simmer.
  10. Pour the hot cream over the chocolate mixture and let it rest for sixty seconds.
  11. Stir with a rubber spatula in small concentric circles until a glossy, dark emulsion forms.
  12. Place the ganache in the refrigerator for 30 to 60 minutes until it is firm enough to hold its shape.
  13. Prepare a double boiler and place your mixer bowl over the steam (making certain the bottom does not touch the water).
  14. Add the sugar, egg whites, and salt to the bowl, whisking constantly until the sugar has fully dissolved and the mixture reaches 120°F (49°C).
  15. Move the bowl to your stand mixer and whisk on high speed until stiff, glossy peaks form and the bowl feels cool to the touch.
  16. Reduce the speed and add the softened butter one tablespoon at a time.
  17. Once the butter is fully incorporated and the frosting is silky, fold in the creamy peanut butter at low speed until perfectly blended.
  18. Divide the cooled sheet cake into three equal rectangles.
  19. Place the first layer on your serving board and spread a thin, even layer of the firm ganache across the surface.
  20. Spread half of your peanut butter buttercream over the ganache, smoothing it to the edges.
  21. Repeat with the second cake layer, more ganache, and the remaining buttercream.
  22. Top with the final cake layer and a final thin coating of ganache.
  23. Trim the edges with a sharp, warm knife to reveal the pristine, sharp lines of the layers.

Notes

When incorporating the hot coffee into the cake batter, work quickly to avoid over-activating the leavening agents prematurely. For the Swiss meringue, ensure all your mixing bowls and whisks are scrupulously clean and grease-free, as any trace of fat can prevent the egg whites from whipping correctly. The cooling time for the cake is crucial; rushing this step can cause the layers to tear when dividing them for assembly.

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking and Layering
  • Cuisine: French-Inspired American

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Find it online: https://cakehalf.com/peanut-butter-fudge-cake/