by Mouna


Getting ready for a special birthday tomorrow! This cake is beyond delicious and so, so simple to make!


Chocolate Cookie Crust
1 1/2 cups chocolate wafer cookie crumbs – use Nabisco famous chocolate wafers – run the cookies – about 25 cookies – through a food processor.
5 Tablespoons butter melted

Mix the crumbs and butter together in a bowl until the crumbs are evenly moistened. Press the crumbs into the bottom of a 10 inch springform pan. Use a flat bottom glass to evenly press the crumbs into the pan. Don’t skip this step. The glass compresses the crumbs better than your hand pressing them down. Cover the crust and refrigerate for two hours.

Peanut Butter Filling
2 cups smooth peanut butter
16 ounces cream cheese
2 cups confectioners sugar
2 cups heavy cream
3 teaspoons vanilla bean paste

Chocolate Ganache Topping
5 ounces – 70% chocolate- I use Valhrhona
1/2 cup heavy cream

For the filling, in the mixing bowl of a stand mixer – with whisk attachment- mix the peanut butter, cream cheese and confectioners sugar. Move the peanut butter mix to a different bowl. Clean the bowl and whisk. Add the heavy cream and the vanilla bean paste. Whip to stiff peaks.

Fold 1/2 cup of the whipped cream into the peanut butter mixture. Gently fold in the remaining whipped cream. Spoon filling into the chilled crust. Cover and refrigerate overnight.

For the ganache – run the chocolate through a food processor until finely chopped. In a small pot bring 1/2 cup of the heavy cream to a quick boil. With the processor running add the hot cream and run just until the chocolate is melted. Scrape down the sides once or twice. Give another quick pulse or two.

Scrape the soft chocolate into a measuring cup with a pouring spout. Let it cool slightly. You are going to spread this over the cake so you need it to be loose.

Spread the chocolate ganache over the peanut butter cake. Put back in the fridge for a few hours. To slice – use a sharp knife and be sure to wash clean after each cut.

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