Although there a tons of different equally delicious desserts out there, for a child's birthday, let them eat cake. Ask the birthday honoree what type of cake they would like to celebrate their big day.
Kenny is a huge fan of Butterfinger candy bars, so this milk chocolate-peanut butter layer cake is perfect for him. It has a crunchy middle layer filled with almonds, peanuts, and rice krispies.
This scrumptiously rich cake is sure to impress any age, so get the recipe and
- 2 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3/4 cup plus 2 tablespoons boiling water
- 1/3 cup sliced almonds
- 1/2 cup confectioners’ sugar
- 2 large egg whites
- 1 tablespoon granulated sugar
- 1/2 cup salted roasted peanuts, coarsely chopped
- 1 cup creamy peanut butter
- 2 tablespoons unsalted butter, softened
- 3 ounces milk chocolate, chopped
- 1 cup Rice Krispies
- 1 1/4 pounds milk chocolate, chopped
- 1 3/4 cups plus 2 tablespoons heavy cream, warmed
- Make the cake: preheat the oven to 350°. Butter and flour a 9-by-13-inch cake pan.
- In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda, and salt.
- In a medium bowl, whisk the eggs, milk, oil, and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water.
- Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.
- Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°.
- Make the filling: trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet.
- In a food processor, pulse the almonds with the confectioners’ sugar until they’re finely ground.
- In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes.
- Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top.
- Bake for about 20 minutes, until lightly browned and firm. Let cool.
- In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted.
- Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.
- Make the ganache: in a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.
- Assemble the cake: place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper.
- Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour.
- Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.
Make ahead: the cake can be refrigerated for up to 4 days.
- Desserts, Cake