HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Chocolate Peanut Butter Crunch Cake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 3/4 cup all purpose flour 1/2 cup unsweetened cocoa powder 1 tsp. baking powder 1 tsp. baking soda 1/8 tsp. salt 1 cup sugar 1/2 cup buttermilk 2 large eggs 1 tsp. vanilla extract 4 tbsp. butter, melted 1/2 cup coffee, room temperature Filling: 5 ounces chopped milk chocolate 1/2 cup creamy peanut butter 3 cups crushed cornflakes cereal Glaze: 12 ounces chopped semisweet chocolate 1 1/2 cups heavy whipping cream 2 tbsp. light corn syrup Directions For Cake: Preheat oven to 350 degrees. Line the bottom of a 9 inch round cake pan with buttered parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar in a medium bowl. Whisk together the buttermilk, eggs, vanilla, coffee and melted butter in a separate bowl. Whisk the buttermilk mixture into the flour mixture until combined. Pour the batter into the prepared pan. Bake cake about 25 minutes until a toothpick comes out clean. Transfer the pan to a rack and cool cake to room temperature. Invert pan to remove cake. Peel off parchment paper. For Filling: Melt the chocolate in the top of a double boiler over simmering water. Add the peanut butter and whisk until smooth. Remove the chocolate mixture from the double boiler and let cool 20 minutes. Fold in the crushed cornflakes. Slice the cake in 1/2 horizontally and fill with the chocolate peanut butter mixture. Refrigerate filled cake while preparing the glaze. For Glaze: Place the chocolate in a medium bowl. Combine the cream and corn syrup in a medium saucepan and heat to a simmer over medium heat. Pour the cream mixture over the chocolate and let stand 20 to 30 seconds. Whisk the glaze until smooth. Pour the glaze over the filled cake. Refrigerate cake until glaze is set. Slice cake with a warm knife to serve. Serves 6 to 8. Related Recipes •   Sallie's Simple Chocolate Peanut Butter Cake •   Chocolate Peanut Butter Cake Squares •   Halloween Reese's Butterfinger Candy Cake •   Old Fashioned Chocolate Cake •   Chocolate Peanut Butter Crunch Cookies •   Chocolate Peanut Crunch Bars •   Halloween Candy Cake •   Peanut Butter Banana Honey Crunch Sandwich •   Labor Day Peanut Butter Balls •   Molten Chocolate Cabernet Cakes •   Tiger Butter •   Mississippi Mud Cake •   Individual Hot Chocolate Cakes •   Mini Pineapple Upside Down Cakes •   Peanut Butter Chocolate Twist Smoothie •   Strawberry Courting Cake •   Coconut Cream Cake •   Mom's Chocolate Peanut Butter Brownies •   Snicker Cake •   Sticky Toffee Pudding Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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