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Chocolate Peanut Butter Cake with Bittersweet Ganache Recipe

Chocolate Peanut Butter Cake with Bittersweet Ganache Recipe

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Chocolate Peanut Butter Cake with Bittersweet Ganache

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Ingredients

Count

Nutrition

335

Calories

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Ingredients:

Serving

cooking spray
1 tbsp cake flour
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 (1-oz) 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 oz)
1 1/2 tsp baking soda
1/4 tsp salt
1 cup fat-free buttermilk
1/3 cup fat-free sour cream
2 tsp vanilla extract
3/4 cup peanut butter and milk chocolate chips
2 cups frozen reduced-calorie whipped topping, thawed
2/3 cup granulated sugar
1/3 cup evaporated fat-free milk
1 tbsp butter
1/8 tsp salt
2 (1-oz) squares bittersweet chocolate, chopped
1 tsp vanilla extract

Directions:

Preheat oven to 350°.
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.
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.
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.
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. Remove wax paper; discard. Cool cakes completely on wire racks.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.65 Kcal (1401 kJ)
Calories from fat	110.78 Kcal
		% Daily Value*
Total Fat	12.31g	19%
Cholesterol	53.16mg	18%
Sodium	402.11mg	17%
Potassium	241.32mg	5%
Total Carbs	49.53g	17%
Sugars	30.92g	124%
Dietary Fiber	2.25g	9%
Protein	9.61g	19%
Vitamin C	0.1mg	0%
Iron	2mg	11%
Calcium	71.4mg	7%

Amount Per 100 g
Calories	315.26 Kcal (1320 kJ)
Calories from fat	104.36 Kcal
		% Daily Value*
Total Fat	11.6g	19%
Cholesterol	50.08mg	18%
Sodium	378.81mg	17%
Potassium	227.33mg	5%
Total Carbs	46.66g	17%
Sugars	29.13g	124%
Dietary Fiber	2.12g	9%
Protein	9.05g	19%
Vitamin C	0.1mg	0%
Iron	1.9mg	11%
Calcium	67.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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