If you love all things Easter and peanut butter, then we have the ultimate recipe for you!
The wonderful Pearly Sprinkle has kindly shared this recipe with us to enjoy over Easter.
We hope you enjoy making this cake as you will enjoy eating.
If you loved this Easter Peanut Butter Cake, you can visit Pearly’s website here for more recipes or connect with her on Instagram or Facebook.
Ingredients:
Chocolate crunch layer
125g Dark chocolate
1 cup Corn flakes
Chocolate genoise sponge
35g Cocoa
45g Plain flour
4 Eggs
100g Caster sugar
45g Butter, melted
Peanut Butter mousse
½ cup Chunky peanut butter
¼ cup Brown sugar
1 cup Whipping cream
1 tbs Sugar
1 tsp Vanilla
Mirror Glaze
100g Sweetened Condensed milk
75g Water
150g Sugar
9g Gelatin powder
175g white chocolate
1tsp Vanilla
1 tsp Pink food gel colour
Method
Chocolate crunch layer:
Heat the chocolate in the microwave for 1 minute and stir, if need be heat in further 30 second batches until completely melted. Add to the corn flakes and stir until fully covered. Spread into a square shape on a cookie sheet lined with baking paper and place in fridge to set.
Chocolate genoise sponge:
Preheat the oven to 170 degrees (fan forced). Sift the cocoa and flour into a bowl 3 times (this will make the sponge light and fluffy). In a saucepan, combine eggs and sugar together with a whisk to eliminate any lumps. Place the saucepan over medium heat and constantly stir until the mix is warm but not hot- it will be frothy. Transfer to the bowl of a stand mixer and whisk on high speed until the mix has doubled in size and the bubbles have popped, and then whisk for a further minute on low speed to stabilise the mix. Sift in half the flour mixture and fold until just combined. Repeat with the remaining flour mixture. Transfer a third of the mix to a separate bowl and add the melted butter, stirring until just combined. Then add this butter mix back to the bowl and fold one last time to incorporate. Pour the batter into a greased and lined 8 inch square pan and bake at 170 degrees for 15 minutes. Cool the sponge on a kitchen bench before wrapping and refrigerating.
Peanut butter mousse:
Add the peanut butter, vanilla and brown sugar to the bowl of a stand mixer and whisk on high until fluffy and pale. Set aside. In a clean mixer bowl, add the cream and sugar and beat until peaks form. Add half the whipped cream to the peanut butter mix and fold through. Repeat with the remaining cream. Set aside.
To assemble:
Pour the peanut butter mousse into a silicone cake mould of your choice. Remove the chocolate crunch layer from the fridge, lifting off the baking paper and place in the mousse, pressing down. Remove the sponge from the fridge and cut to size, then press into the mousse on top of the crunch layer. Wrap in plastic wrap and freeze overnight.
Mirror glaze to finish:
Bloom the gelatin powder in a small bowl of water for 5 minutes. In a saucepan over medium/high heat, combine the sweetened condensed milk, sugar and water and heat until lightly boiling. Remove from the heat and add the gelatin, stirring until the completely dissolved. Pour the mix through a sieve over the white chocolate and leave for 5 minutes to melt. Add the vanilla and gel to the mix and whisk with a stick blender, trying not to create too many bubbles. Test the temperature with a thermometer. When the mix is 32-34 degrees, it is ready to pour. Remove the frozen cake from the fridge and place on a wire rack with a tray underneath to catch the remaining mirror glaze. Pour the mirror glaze over the cake and let it sit for 5 minutes for any excess to run off. Dust with gold lustre powder and serve on a plate with your choice of easter eggs!
