Description
A totally flourless, dense cake with peanut butter icing and a decadent chocolate ganache – made even better with raspberries and bananas.
Ingredients
Scale
FOR THE CAKE:
- 1 stick butter softened
- 2/3 cup brown sugar
- 6 eggs
- 2/3 cup unsweetened cocoa powder
- 12 oz semi sweet or dark chocolate melted (30 second intervals in the microwave)
- 1 teaspoon vanilla
- dash of salt
FOR THE ICING:
- 1 cup peanut butter
- 2 cups confectioners sugar
- 3 tablespoons coconut oil (melted by microwaving for 20 seconds)
FOR THE GANACHE:
- ¼ cup coconut oil
- 1 cup dark or semi sweet chocolate
TOPPING
- raspberries, bananas, peanut butter chips
Instructions
FOR THE CAKE:
- Preheat oven to 350
- Line 2 8 or 9 inch round trays with parchment paper
- Using a electric mixer, beat the butter and sugar
- Add the eggs – one at a time, mixing after each one
- Fold in the cocoa powder and melted chocolate and vanilla and salt
- Bake for 35 minutes
- And let cool
FOR THE ICING:
- Using an electric mixer, beat the peanut butter, confectioners sugar and coconut oil till well blended
FOR THE GANACHE:
- In a saucepan, melt the coconut oil and chocolate chips, stirring frequently
TO ASSEMBLE
- Place a thin layer of icing on one chocolate cake
- Top with the other one
- Then spread the remaining icing all over the cake
- Pour the ganache on top of the cake
- And decorate with raspberries, bananas, chocolate orpeanut butter chips
- Category: Dessert, Chocolate, Baking