Swiss Chocolate Salted Peanut Butter Cup Swirl Toffee Cake + Toffee Crumble + Creamy Peanut Butter Cream Cheese Frosting + Peanut Butter Cup Swirled Ganache + Salted Peanuts
Ingredients
Chocolate Peanut Butter Cake:
- 1-1/2 cups whole wheat flour
- 1 cup coconut sugar
- 1 cup cocoa powder
- 1/2 cup peanut butter salted
- 1-1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup olive oil
- 1 cup almond milk
- 1/2 cup hot water
- 2 eggs large
- 2 tsp vanilla bean paste
Toffee crumble:
- 1 box graham crackers
- 2 sticks oat milk butter Myokos
- 1/2 cup coconut sugar
Creamy peanut butter cream cheese frosting:
- 2 cups creamy peanut butter
- 8 oz cream cheese softened
- 1/4 cup coconut sugar or brown sugar
- 4 tbsp oat butter Myokos
- 1 cup powdered sugar organic
Peanut butter cup swirled ganache:
- 1 cup peanut butter cups I use Lily's dark chocolate cups
- 1 cup coconut milk or cream full fat
- 1 cup white chocolate chips or white chocolate bark I use Lily's
Instructions
- 3 layer, 6-inch cakePreheat Oven to 350 degrees.Grease 3 cake pans with nonstick coconut oil.
Chocolate Peanut Butter Cake:
- Add dry ingredients into a bowl. Stir to combine. Whisk wet ingredients, pour water slowly so it does not cook the eggs. Add wet ingredients to dry and mix well, using standing mixer or handheld. This batter is thinner than most. Bake for 35-40 minutes.
Toffee crumble:
- Line a baking sheet with aluminum foil. Grease with coconut oil.Line graham crackers in rows on the baking sheet. Heat the sugar and butter on medium until fully melted. Once boiling, remove from heat. Evenly pour the boiling butter/sugar mixture over the graham crackers. Bake 15 minutes. Allow to fully cool. Once cooled and hardened, break toffee into pieces or crush in a gallon size bag.
Creamy peanut butter cream cheese frosting:
- Beat the peanut butter, cream cheese, sugar and butter. Slowly add in the powdered sugar. Beat until well blended. Layer the frosting and toffee crumble in between cake layers.
Peanut butter cup swirled ganache:
- Scoop the cream from the can of coconut milk or cream. Microwave the coconut cream for 1 minute, make sure it doesn’t bubble over. Pour the warm cream over the peanut butter cups and let sit for 3 minutes without stirring. Whisk the peanut butter cups and melted coconut milk until smooth. Use immediately. Melt the white chocolate in the microwave for 30 seconds at a time, stirring until creamy. Top the frosted cake with ganache and white chocolate.With a toothpick or knife, swirl to create a marbled look.Decorate with peanut butter cups and salted peanuts!
Rose says
Hi! I want to make this for my husbands birthday, but am wondering if I can make it in advance. Any tips? Thank you!