The title really says it all.

“I’m not your average height, I’m on the darker side, I’m pretty easy on the eyes and I’m looking for my perfect match!”

No, this is not a dating add, I’m happily married and besides, that’s not even me… well maybe the handsome part!

I love classic parings, they are my all time favourite to play with because they bring people back to a place in time that they may not have been in awhile. The nostalgia is comforting… and peaceful!

I was asked to create a cake for a health care foundation dessert auction and I happily obliged!

I was working on an order and had some extra peanut butter cake!
YES, peanut butter cake… this cake is incredibly rich, has a dense crumb but still moist. It’s very reminiscent of a peanut butter cookie, especially when those edges brown up slightly.

When layering I did, as usual and added simple syrup to the cake, then brushed the layers with a raspberry jam (homemade or your favorite brand… I like to use something more on the tart side as the ganache, buttercream and cake will balance the sweetness.)

In order to build the cake tall and slim… almost 10″ tall, I used the damming method (using the same ganache as the outside) so I could fill the cake with 3 layers of smooth, creamy raspberry buttercream.

To make a delicious raspberry buttercream I simply macerated (smashed up with a fork) some fresh raspberries and pressed them through a sieve. used that juice to mix into my buttercream. Use your favorite meringue style butter cream or american buttercream.

Once stacked tall and mighty, I let the cake set up in the fridge for about 30 minutes. At which point I smothered it in dark chocolate ganache.

To get such smooth side and sharp edges I recommend using a large stainless steel bench scraper (OR putty trial trowel… from the hardware store, but be 100% certain it is stainless steel… OH and that it’s never been used on the wall before 😉 )
Dip in hot water to warm the steel and pass it over the ganache!

And that drip, can we talk about that for just a second. I mean look at those smooth, tan drips. How they just flow ever so lightly over the dark chocolate… HEAVEN!

In order to do this I simply warmed up some regular smooth peanut butter, put it in a piping bag, and cut a small hole for the tip. Slowly and gently squeezing as I went around the top of the cake.

Finished the cake off with a beautiful, fresh, bright red raspberry crown… it is the crown jewel after all.

I had to do everything on my power not to cut into this divine looking cake, I mean com’on! Peanut butter and jelly meets peanut butter and chocolate!… HECK TO THE YEA…

Do yourself a favor, make this cake!
You won’t regret it!

Peanut Butter Cake

This cake is the perfect blend of cake and cookie! I mean other than PB&J what better combo could you ask for. The cake has a beautiful dense crumb but still moist and FULL of peanut butter flavor.

Servings

8" x 3"

Ingredients

1 Cup Oil
4 Large Eggs
2 Cups White Sugar
1 Tbsp Vanilla
1 and 1/4 Cups Milk
1 Cup Smooth Peanut Butter
2 and 1/2 Cup All Purpose Flour
6 Tbsp Corn Starch
1 Tbsp Baking Powder
1/2 tsp Salt

Servings

8" x 3"

Ingredients

1 Cup Oil
4 Large Eggs
2 Cups White Sugar
1 Tbsp Vanilla
1 and 1/4 Cups Milk
1 Cup Smooth Peanut Butter
2 and 1/2 Cup All Purpose Flour
6 Tbsp Corn Starch
1 Tbsp Baking Powder
1/2 tsp Salt

Instructions

In bowl of mixer add oil, sugar, eggs, vanilla and mix on medium low until smooth
In a separate bowl sift together flour, cornstarch, baking powder and salt.
Add milk to egg mixture in mixer. Mix on medium low until combined.
Add half of the dry ingredients. Mix on medium low until no lumps.
Add peanut butter and mix until smooth
Add remaining flour mixture and mix until no lumps on medium low.
Prepare cake pan using GOOP (homemade cake release, see below). You can prepare 1 8"x3" pan or I prefer to bake in 2 8"x2" pans.
Bake at 325F until toothpick inserted comes out clean.