Peanut Butter Cake with Sea Salted Chocolate Ganache

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What a wonderful way to end my stay back home! My two best friends from college came to visit and we spent the day catching up. So glad I got to see them before I headed back to NJ!

I wanted to make a special dessert for when they came, and found the perfect recipe…Peanut Butter Cake with Sea Salted Chocolate Ganache. A.K.A. the Ultimate Reunion Cake.

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And quite possibly the best cake I’ve ever had!

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Stunning!

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My Mom, sister and I all had a slice in the afternoon with my friends…And then we went back for more after dinner. Seriously, it’s impossible to stop eating this cake!

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Sweet peanut butter, rich chocolate ganache, and a hint of sea salt. The perfect combination of flavors!

Peanut Butter Cake with Sea Salted Chocolate Ganache

Makes an 8″ cake

Recipe adapted from Eat Live Run

Cake Ingredients:

1/4 cup of butter, melted

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

2 tsp vanilla extract

1 1/4 cup all purpose flour

1 tsp baking powder

2/3 cup vanilla almond milk

Chocolate Ganache Ingredients:

2/3 cup vanilla almond milk

3 tbsp maple syrup

8 oz dark chocolate chips

Sea salt to sprinkle on top

To make this cake, start by preheating the oven to 350 degrees and spraying an 8 inch cake pan with non-stick spray.

In a medium size bowl, combine the flour and baking powder. Set aside. In a large bowl, mix the butter, peanut butter and brown sugar until well blended. Then, beat in the egg and vanilla extract by hand until the mixture is thick, creamy, and smooth.

Next, mix in the dry ingredients and almond milk alternately into the peanut butter mixture. Stir well after each addition. Make sure batter stays creamy and smooth. Pour the batter into the cake pan and bake for 25 minutes, or until the edges of the cake start pulling away from the pan.

Turn the cake over onto a large plate to cool, and then start the ganache!

To make the ganache, simply bring the almond milk to a simmer in a small saucepan on the stove. When the almond milk is simmering, add in the chocolate chips and maple syrup and stir until melted and everything is well blended. Let the ganache cool for about 15 minutes, then pour over the cake so it drips down and covers all the cake evenly. Sprinkle with sea salt and refrigerate so the ganache sets. I kept the cake in the fridge until I served it, and it was good chilled! Enjoy!

Farro is in your future,

Sydney

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