There is nothing quite as delicious as a big cake, if you ask me. Nothing impresses me more than when I see a beautiful cake at a table, whether it be the whole thing or just a slice. Well, if you love it as much as I do, this is the cake for you. Whether you bring the whole cake to the table, or just the slice, people will be raving at the beauty of this cake.
My favorite part though is that it is incredibly simple to make so although it looks gorgeous and delectable, it was really a piece of cake (literally!). Check out what our friends over at Restless Chipotle had to say about this:
“This burnt sugar fudge layer cake with peanut butter mousse is O-M-Wonderful. Moist, fudgy cake is stacked up three layers high with peanut butter mousse in between. What does the commercial say? Sometimes it’s good to be bad.”
OH my gosh, I cannot get enough. Just reading the description makes my mouth water.
Ingredients
Cake
1 cup Domino sugar
1/2 cup boiling water
1 3/4 cup Gold Medal flour
3/4 cup Hershey’s Special Dark cocoa
1 cup Domino brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 cup McArthur milk
1/2 cup unsalted Land O’ Lakes butter
1/2 cup boiling water
Sugar Syrup
3/4 cup water
2 cups granulated Domino sugar
1/4 cup caramel vodka
Peanut Butter Mousse
1 cup creamy Peter Pan peanut butter
2 1/2 cups Land O’ Lakes heavy cream
1 11/4 cups Domino confectioners sugar
3/4 cup Philadelphia cream cheese
2 tablespoons Land O’ Lakes heavy cream
For the Ganache
1 cup of Hershey’s chocolate chips
1 cup Land O’ Lakes heavy cream
2 tablespoons Land O’ Lakes unsalted butter
1 tablespoon Caro corn syrup (this is optional but it keeps the ganache shiny)
Instructions
Cake
Preheat oven to 350. Grease and flour 3 8-inch round cake pans.
Add the white sugar to a heavy pan on medium heat. Let it melt, stirring, until it becomes a liquid and becomes golden brown. When it reaches a golden brown color carefully add 1/2 cup boiling water to the sugar and stir to combine. Add the butter, cut in small pieces, and stir until melted. Set aside to cool slightly
Mix the flour, cocoa, brown sugar, baking powder, baking soda, and salt in the bowl of a mixer. Add eggs to milk and whisk until combined. Add the egg mixture to the flour mixture on low speed just until mixed. Add the caramel mixture along with the boiling water and beat at medium speed for 2 minutes.
Divide mixture between the three cake pans. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes and turn out to cool completely on racks.
Sugar Syrup
Bring the water to a boil in a large pot. Reduce to medium heat and add the sugar, stirring until it completely dissolves. Reduce the heat to low and simmer for 10 minutes or until the mixture reduces and has the consistency of syrup. Add the vodka, mix well, and allow to cool.
Peanut Butter Mousse
Whip the cream with 1/4 cup of the confectioners sugar until it holds peaks – don’t overbeat. Set whipped cream in the refrigerator.
Beat the cream cheese, remaining confectioners sugar and peanut butter until well combined and smooth. Add 1 -2 tablespoons of heavy cream to the peanut butter mixture to loosen the it. Whip. Add one-fourth of the whipped cream and fold it gently into the peanut butter mixture. Add the remaining whipped cream and fold in gently until well combined. Refrigerate until needed.
Assemble the Cake
You will need to make a wide collar for the top of the springform to keep all of the cake and mousse in place. Do this by folding heavy duty aluminum foil in half and taping it around the outside of the springform to make the pan higher. Easy to do, hard to explain.
Place the first layer in a 8 inch springform pan. Brush with sugar syrup. Add 1/3 of the peanut butter mousse. Place the next layer over the mousse gently. Brush with the sugar syrup. Add 1/3 of the peanut butter mousse. Place the last layer over the mousse. Brush with the sugar syrup. Add the remaining mousse and freeze overnight.
Make the Ganache
Heat the cream to simmering and add the chocolate chips, butter, and corn syrup. Remove from heat. Stir until well blended and smooth. Cool slightly.
Finish the Cake
Remove collar and springform from cake. Spoon ganache over cake spreading gently with a spoon to cover top. Add more ganache to the edges and let it drip down the side, spreading it to cover the sides as it does. Chill a few minutes until the layer of ganache is set. Finish with the remaining ganache, keeping it as smooth as possible. Chill for 20 minutes before serving.
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Quick Tip: For a more filling dish, feel free to add some protein of your choice
Thanks again to Restless Chipotle for this amazing recipe.
looks very interesting and I will have to try it the vanilla Lasagna desert receipe