Chocolate Cake with Peanut Butter Swirl
Dense chocolate cake layered with peanut butter down the center, topped with dark chocolate glaze and toasted almond shards. Baked at 180°C until set, cooled, then glazed and finished with crushed pralined almonds for texture and richness.
Ingredients
- butter, for pan(optional)
- flour, for pan(optional)
- 5 ½ oz dark chocolate, chopped
- 7 tbsp butter, for melting
- 4 eggs, whole
- ⅝ cups sugar, granulated
- 2 pinches sea salt, fleur de sel
- ⅝ cups flour, all-purpose
- 1 cc baking powder, levure chimique
- 5 ½ tbsp peanut butter, smooth or chunky
- 2 oz pralined almonds, toasted sugared almondscrushed hazelnuts1:1different nut
similar effect
- 1 packet dark chocolate glaze mix, dry mix
Instructions
- 1
Preheat oven to 350°F with top and bottom heat.
- 2
Butter and flour the cake pan.
- 3
Melt chocolate with butter over a double boiler.
- 4
Beat eggs with sugar until foamy, about 5 minutes.
- 5
Fold melted chocolate into egg mixture.
- 6
Mix salt, flour, and baking powder together.
- 7
Fold flour mixture into chocolate mixture and stir well.
- 8
Pour batter into prepared pan.
- 9
Distribute peanut butter along the center of the cake.
- 10
Bake in the middle of the oven for about 1 hour.
- 11
Check doneness, remove from oven, and let cool.
- 12
Chop pralined almonds.
- 13
Heat dark chocolate glaze packet for about 8 minutes in barely simmering water.
- 14
Wrap heated glaze packet in a kitchen towel and knead the contents thoroughly.
- 15
Turn out cooled cake onto a wire rack.
- 16
Pour liquid glaze over cake.
- 17
Scatter almond pieces on top and allow glaze to set.
Tips
Use a double boiler or heat-safe bowl over simmering water to prevent chocolate from seizing.
Peanut butter should be at room temperature for even distribution.
Check cake with a toothpick; it may have a fudgy center due to peanut butter layer.
Knead glaze packet thoroughly in the towel to ensure smooth consistency before glazing.
Good to Know
Wrapped airtight at room temperature, up to 3 days. Refrigerate if peanut butter filling is unstable.
Cake can be baked and cooled 1 day ahead; glaze and decorate up to 4 hours before serving.
Slice with a warm, damp knife for clean edges. Serve at room temperature or slightly warm.
Common Mistakes
Do not skip the double boiler when melting chocolate to avoid scorching.
Do not overmix after adding flour to prevent dense, tough crumb.
Do not glaze hot cake; the coating will slide off. Cool completely first.
Do not underbake; check at 1 hour as peanut butter layer affects bake time.
Substitutions
Nut-Free Alternatives
General Alternatives
similar effect