Full disclosure: peanut butter desserts are not my thing. I realize you're probably thinking I'm crazy (who doesn't like peanut butter, right?), but I've just never been a huge fan of the nutty spread. While I'm not a convert just yet, here's a recipe that's won me over. I made the peanut butter pudding a while back (see the original post here), but it rose to a whole new level of deliciousness when used as a cake filling. This cake itself is unique in that it uses dark cocoa, creating a richly complex flavor combination that had me dreaming about a second slice while I was still working on the first–quite an achievement for a dessert containing my least favorite ingredient.
Enter my latest GIVEAWAY for a Panasonic Hairdryer and Flat Iron here!
For the filling:
1 box of firm silken tofu (454 grams)
3/4 - 1 cup natural creamy, no-stir peanut butter (or, to taste)
1/4 cup maple syrup
splash of milk (as needed)
1 teaspoon vanilla
1/2 teaspoon of salt (to taste)
1. Place all ingredients in food processor and blend till smooth. Splash in milk as needed if mixture is too thick. Taste and adjust peanut butter, syrup, and salt.
2. Pour mixture into a bowls, cover, and let set in the fridge for 1-4 hours.
For the cake:
3 cups all-purpose flour
2 tbsp. cocoa
4 tbsp. black cocoa
1 tsp salt
1 1/4 cups sugar
2 tsp. baking soda
2/3 cup oil
2 tbsp. white vinegar
2 cups cold water
2 tsp. vanilla
1. Preheat oven to 350°. Grease two 9" round pans and line with parchment. Set aside.
2. Add dry ingredients to bowl and whisk to combine. Make three wells in the dry ingredients. In a separate bowl, combine oil and vinegar. Pour into wells. Pour the water over entire mixture. Mix with a fork. Add vanilla and stir.
3. Divide evenly into the two cake pans. Bake for 25 to 30 minutes, removing from the oven as soon as a toothpick comes out clean. Let cakes cool in their pans on a rack for 10 minutes, then run a thin knife around the edge of each pan and invert the cakes onto rack to cool completely.
For the chocolate curls:
3 ounces chocolate
1 tbsp. oil
1. Place chocolate into a microwave-safe bowl with oil. Microwave for 30 to 45 seconds, or until melted, stirring to combine.
2. Turn a glass or metal tray upside down, and pour the melted chocolate on its bottom. With a flat spatula or a knife, spread the chocolate into a very thin layer. Place in the freezer.
3. After about 10 minutes test with a fingerprint (which should leave a slight mark but not an actual depression). Using a sharp-edged spatula, begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it’ll curl and not break. If it’s too hard and brittle, wait a little then try again. If it becomes too soft, place it back in the freezer for a minute.
4. Transfer the curls to a cold pan or plate, then place in the freezer to harden. Store in the freezer in a plastic bag until needed
1. Begin by preparing the mousse. While the mixture chills, prepare the cake. Allow cake to cool, then trim for evenness.
2. Place one cake, trimmed side up, on a cake board or plate. Use parchment or wax paper to form a ring around the cake. Secure with tape.
3. Spread the chilled mousse onto the cake within the ring, making sure the layer is even. Top with the second half of the cake trimmed side down. Finish with another layer of mousse and decorate with chocolate curls.
4. Chill the cake for at least two hours before removing the parchment paper ring and serving.