Peanut Butter Snack Cake with Bittersweet Ganache ~ a moist dense peanut butter cake topped off with the most decadent chocolate frosting imaginable…
How many ways can you combine peanut butter and chocolate? The answer is lots, and I haven’t even begin to scratch the surface.
When I’m hungry for something sweet, this is the kind of thing I make for myself. Guilt doesn’t play into it at all, and despite that thick layer of bittersweet chocolate ganache it’s not even decadent as desserts go, I’d call it an innocent splurge. That’s why they call it a snack cake 🙂
This is an easy cake that you don’t even need a mixer for. A whisk and your favorite bowl will do just fine.
The ganache frosting is even easier. Bitterswweet chocolate and hot cream blend together to make the glossiest concoction ever. Use chocolate chips or chop up your best chocolate, either way works. Ganache is almost magical the way it starts out thin and drippy and as it cools the pourable liquid chocolate thickens into a melt-in-your-mouth truffle consistency. Ganache is my favorite way to experience chocolate, you get the most bang for your buck.
Fair warning, you might want to make a double batch.
The cake is peanut buttery and dense, with a moist fudgy consistency. I like to keep it in the fridge, that way the ganache stays nice and firm. Each bite is a little bit of heaven. Enjoy!
Peanut Butter Snack Cake with Chocolate Ganache
- 1/2 cup 1 stick unsalted butter
- 1/2 cup peanut butter
- 1/2 cup boiling water
- 1 large egg
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup sugar
- 1/2 tsp baking soda
chocolate ganache frosting
- 1/2 cup heavy cream
- 1 heaping cup dark chocolate chips
- Set oven to 350F
- Spray a 9x9 baking pan lightly with cooking spray.
- In a mixing bowl blend together the butter, peanut butter, and boiling water until it is completely combined and smooth. (The butter will melt and the mixture will be thin)
- Beat in the egg, sour cream, and vanilla.
- Sift in the flour, sugar, and baking soda and mix until well combined, but don't over-beat.
- Spread into the pan and bake for about 35 minutes or until a toothpick comes out withut wet batter on it.
- Cool before frosting.
- To make the frosting, heat the cream in a saucepan just until it comes to a boil. Take the pan off the heat and add the chocolate. Let it sit for a few minutes, then gently stir until all the chocolate has melted and it is smooth and glossy .
- Let the ganache cool a little so it thickens slightly. I stirred it every few minutes, and when it had thickened a bit I poured it over the cake.
- Refrigerate the cake until the ganache has set.
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