Chocolate Peanutbutter Crunch Cake
The perfect blending of rich chocolate cake and creamy salty peanut butter frosting with a crunchy top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: reverse creaming
- Cuisine: pastry
Ingredients
||Chocolate Sheet Cake ||
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
½ teaspoon cinnamon
1 cup hot coffee
1/2 cup butter
2 eggs
1 cup buttermilk
|| Peanut Butter Buttercream ||
½ cup butter
½ cup peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
¼ cup ½ and ½
|| Topping ||
½ cup Valrhona Chocolate Crispearls
Instructions
Preheat the oven to 350 degrees and grease a 9″ x 13″ pan.
|| Chocolate Sheet Cake || Place all dry ingredients in the bowl of a standing mixer and whisk until combined.
In a separate bowl, add melted butter to hot coffee.
Add eggs and buttermilk into the dry ingredients and turn the mixer on low while pouring in the melted butter/coffee mixture. Scrape down the sides and continue to stir for another 30 seconds.
Pour batter into prepared sheet pan and bake for 20-25 minutes or until the center has just set. Cool for about 15 minutes before removing from pan.
|| Peanut Butter Buttercream || Mix the butter and peanut butter together until smooth. Add in the powdered sugar and beat until combined. Add the ½ and ½ and beat until light and fluffy.
Frost the top of the cake once it’s cooled and top with Chocolate Crispearls.