Recipe by Zoë François from ZoëBakes
Chocolate and peanut butter are just better together. That little bit of saltiness from peanuts enhances all the deep dark decadence of the devil's food cake.
This ideal everyday cake is a sweet treat for just everyone. It was one of the best of the best.
Makes about 10 servings. We need to prepare 3 things first then construct them after …
A) 1 recipe Chocolate Devil's Food Cake
baked in a loaf pan
•Makes one 9-inch / 23cm
Pullman loaf
•280g all-purpose flour
•400g or slightly less granulated sugar
•50g Dutch-processed cocoa powder (sifted if lumpy)
•1 tsp baking soda
•1 tsp kosher salt
•300ml hot strong coffee
•2 Tbsp rum or brandy
•2 eggs
•240ml buttermilk
•120ml mild-flavored
oil (such as vegetable oil)
•1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F / 175°C. Generously grease 23 by 10cm Pullman pan then line it with greased parchment paper. Set aside. ( Be careful not to let the oven far too hot )
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.In a small bowl, stir together the coffee and rum.
3. In a separate bowl, whisk together the eggs, butter milk, oil, and vanilla until well combined. Add the egg mixture and half the coffee-rum to the dry ingredients and mix with a spoon until smooth. Slowly add the remaining coffee-rum and whisk until totally blended and smooth. The batter will be quite thin.
4. Pour the batter into the prepared pan. Gently tap the pan on the counter several times to release excess air bubbles.
5. Bake until a tester comes out clean, about 1 hour10 minutes (30 minutes for 8-inch rounds). Let the cake cool completely before removing from the pan and inverting onto a serving plate.
B) 1 recipe of Peanut Butter-Whipped Cream
In a small saucepan over low heat, melt ½ cup / 130g peanut butter with ½ cup / 120ml of the whipping cream. Pour into container, mix in the remaining 1½ cups / 360m whipping cream, and refrigerate for 1 hour.
Once the mixture is thoroughly chilled, mix them slow and slowly.
C) 1 cup / 240g of Dark Chocolate Ganache
(thick enough to coat but still pourable, warm slightly over a double boiler if it has set)
This ratio of chocolate to cream is meant for bittersweet or semisweet chocolate, so don't go using milk chocolate, which behaves more like White Chocolate Ganache.Use a really fine chocolate to get the best pour and sheen.
Makes about 3 cups / 780g
Poured ganache
Ingredients
480ml heavy whipping cream
450g bittersweet chocolate, finely chopped
1. In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
2. Transfer the ganache to an airtight container and store it at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
3. Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
D) 40g Crushed Salted Peanuts
1. Place the cake on a serving plate.
2. Pile the whipped cream evenly on top of the cake and, using a metal decorating spatula, smooth, swiping the sides with the blade to create right angles, so it creates a tall rectangle.
3. Pour the ganache over the top of the cake, starting in the center and stopping just as it drips over the edge. Sprinkle the peanuts over the cop while the ganache is still wet.
4. Refrigerate the cake until the ganache sets, about30 minutes, then serve right away.
