Cooking with Corbs: Showstopping Easy As Father's Day Cake

Happy Father's Day! What better way to show dad your love than joining Corbs and Becky in the kitchen and whipping up what they swear is a "delicious, showstopping, easy-as Father's Day Cake" couretsy of Half Baked Harvest.
 

FUDGY CHOCOLATE PEANUTBUTTER CUP PRETZEL CAKE

Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
4 eggs at room temperature
1/2 cup buttermilk
1/2 cup canola oil
1 Tablespoon vanilla extract
1/2 cup strong brewed coffee, hot (we used hot water)
1/2-1 cup semi-sweet chocolate chips (optional)
1-2 cups mini pretzel twists
1-2 cups mini peanut butter cups, chopped

Chocolate Peanut Butter Ganache:
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
3/4 cup creamy (we used chunky) peanut butter

Instructions:
Preheat oven to 350 F. Grease two 8-inch round cake pans. Line with parchment paper then butter/spray with cooking spray.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Make a well in the centre of the flour and add the eggs, buttermilk, canola oil and vanilla. Whisk to break up the eggs and then begin to incorporate the eggs and other ingredients into the flour. Mix until mostly smooth, stir in the hot coffee and mix until combined. Batter should be pourable but not super thin. Stir in chocolate chips if using.

Divide the batter into the 2 cake pans and bake 20-25 minutes, until the tops are just set and no longer wiggly in the centre. Remove and let cool 5 minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool.

To make the ganache, add the chocolate, cream and peanut butter to a small sauce pan. Set over low heat and melt until smooth, stirring often to prevent burning. Alternatively add chocolate, cream and PB to microwave safe bowl and microwave for 30 second intervals, stirring between, until melted and smooth.

Place 1 layer of cake, flat side up, on a plate or cake stand. Spread a single layer or pretzels over the cake and then a sprinkle of peanut butter cups. Now take the ganache and drizzle about half of it overtop the pretzels. (My ganache wasn't that pourable, next time I will pipe it on both layers or spread the ganache first with a spatula and top with pretzels and PB cups) Next place the second layer of cake on top and add another layer of pretzels. Drizzle with the remaining ganache and then finish with the PB cups. Allow the ganache to set for about 10 minutes or up to one day. Happy Fathers day dads!

 

 

 

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