Your bag is empty
Already have an account? Log in to check out faster.
Chocolate Peanut Butter Layer Cake
Chocolate Peanut Butter Layer Cake Recipe
Prep time:
30 Minutes
Cook time: 25 Minutes
Servings:
16 servings
Ingredients
Cake:
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa (approx.)
- 1/2 cup Nature's Path Love Crunch Dark Chocolate Peanut Butter Granola, finely ground
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup milk
- 1/2 cup unsweetened applesauce
- 1/2 cup melted coconut oil
- 2 tsp vanilla
Peanut Butter Icing:
- 1/4 cup butter
- 1/4 cup smooth natural peanut butter
- 1/2 tsp vanilla
- 2/3 cup icing sugar
- 1 tbsp milk
- 1 cup Nature's Path Love Crunch Dark Chocolate Peanut Butter Granola
Ganache:
- 1/2 cup 35% whipping cream
- 6 oz chopped semisweet or bittersweet chocolate or chocolate chips
Instructions
- Preheat oven to 375°F. Line rimmed baking sheet with parchment paper; grease parchment paper or spray with non-stick cooking spray.
- Using electric mixer fitted with whisk attachment, whisk sugar, flour, cocoa, ground granola, baking soda, baking powder and salt. In separate bowl, combine milk, applesauce, coconut oil and vanilla; gradually beat into flour mixture until moistened.
- Reduce speed to low; gradually add 2 tbsp hot water until incorporated. Pour batter into prepared pan, smoothing top.
- Bake for 16 to 18 minutes or until toothpick inserted in centre comes out clean.
- Let cool completely on rack.
- Meanwhile, beat butter until light; beat in peanut butter and vanilla.
- Gradually beat in icing sugar and milk, making 3 additions of icing sugar and two of milk, starting and ending with icing sugar.
- In small saucepan, heat cream until just simmering. Pour over chopped chocolate in bowl; stir until melted and smooth.
- Invert cooled cake onto large cutting board dusted with cocoa; peel off parchment paper.
- Slice cake into three layers. Place one layer on serving platter; spread with half of the icing and sprinkle with 1/3 cup granola.
- Top with second layer; repeat with remaining icing and granola.
- Top with third layer; pour ganache over top of cake, smoothing top and allowing ganache to drip over edges.
- Sprinkle with remaining granola. Refrigerate for about 1 hour or until ganache is firm.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
