Peanut Butter and Chips Cake

Directions

1. 1

   Step 1

   

   Take the ingredients for the cake layers out of the refrigerator 30 minutes before cooking to let them come to room temperature. Prepare bowls, a sieve, a mixer, and two round 20 cm baking pans. Line them and a flat baking sheet with parchment paper.

2. 2

   Step 2

   

   Sift the flour into a deep bowl. Add 2 cups of sugar, cocoa powder, baking soda, baking powder, and 1 tsp of salt. Mix everything well.

3. 3

   Step 3

   

   Break the eggs into a clean bowl. Add room-temperature kefir, vegetable oil, and 1 tsp of vanilla extract. Beat everything at medium mixer speed until smooth. While continuing to beat, pour in hot water.

4. 4

   Step 4

   

   Switch the mixer to low speed and add the dry mixture to the liquid ingredients. Knead a smooth batter. Distribute it into the round baking pans and place in a hot oven. Bake the layers at 160°C for 30–35 minutes. Check the doneness with a toothpick or wooden skewer. Remove the layers from the oven and let them cool in the pans for 10–15 minutes. Transfer them to a rack or plate and let cool to room temperature.

   TipIf you bake the cake layers in advance, after cooling, wrap them in plastic wrap and store in the refrigerator.

5. 5

   Step 5

   

   Break the chocolate bars into small pieces. Place them in a bowl suitable for microwaving. Add the cream and heat in 20–30 second pulses until the chocolate is completely dissolved. Mix thoroughly after each heating to prevent the mixture from burning. You will get a chocolate ganache. Let it cool to room temperature.

   TipYou can make the ganache not only in the microwave but also in a double boiler.

6. 6

   Step 6

   

   Cut 450 g of cold butter into cubes, place them in a clean deep bowl. Beat at high mixer speed for 2–3 minutes until light and fluffy. Switch to low speed and, while continuing to beat, pour in the cooled chocolate ganache. Beat the cream until smooth.

7. 7

   Step 7

   

   Gradually add 4.5 cups of powdered sugar to the chocolate cream, add 1 tsp of vanilla extract and 1 pinch of salt. Mix everything with the mixer for 3 minutes. Gently stir the resulting cream with a spoon to remove air bubbles.

8. 8

   Step 8

   

   Cut another 90 g of butter into cubes. Place in a container suitable for microwaving. Add 2 tbsp of peanut butter. Melt in 2–3 intervals of 30–40 seconds, mixing well.

9. 9

   Step 9

   

   Crush 100 g of potato chips, place them in a clean dry bowl. Add powdered milk and sugar. Mix gently.

10. 10

    Step 10

    

    Pour the melted butter with peanut butter into the resulting mixture, mix gently again. Spread the chip mixture on a baking sheet. Bake at 160°C for 20–25 minutes until golden. Cool to room temperature.

11. 11

    Step 11

    

    Place 250 g of peanut butter in a deep bowl. Cut 90 g of butter into cubes and add to it. Beat at high mixer speed until creamy. Add 1 cup of powdered sugar, 1 tsp of salt, and 1 tsp of vanilla extract. Mix at medium speed until the mixture is uniform.

12. 12

    Step 12

    

    Place one sponge cake layer on a flat plate or cake stand. Cover it with ⅓ of the chocolate cream. Fill the center with about half of the peanut filling. Spread the entire chip preparation on top.

13. 13

    Step 13

    

    Cover the filling with the second layer. Frost the entire cake with chocolate cream. Place it in the refrigerator for 10–15 minutes to let the cream set slightly. Then cover the top of the cake with the remaining peanut filling. Crush 50 g of chips and arrange them in a circle around the edges of the cake.

14. 14

    Step 14

    

    Decorate the center of the cake with roasted salted peanuts and invite everyone to taste.