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Peanut Butter Chocolate Cakette
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Chocolate Peanut Butter Cakettes

These darling chocolate peanut butter mini cakes are inspired by many recipes from Zoë Bakes Cakes - just another way to use the recipes in creative ways.
Author: Zoë François

Ingredients

Devil's Food Cake

  • 2 cups (400g) granulated sugar
  • 2 1/3 cups (280g) all-purpose flour
  • 2/3 cup (50g) Cocoa Powder (natural or Dutch-processed) sift if lumpy
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cups (300ml) hot coffee
  • 2 tbsp rum
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract

American Buttercream

  • 3 cups (360g) confectioners’ sugar
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Pinch salt
  • 1 tbsp dark cocoa powder Dutch or Natural
  • 2 oz melted and cooled bittersweet chocolate You can use semisweet, but I found it a bit too sweet
  • Scraps of devil’s food cake left in the pan – optional but fun
  • 1/2 cup peanut butter
  • 2-3 tbsp heavy whipping cream

Chocolate Ganache

  • 1 lb chopped chocolate
  • 2 cups heavy whipping cream

Instructions

Cake

  • Preheat oven to 350 degrees F. Grease and line a 12 x 16-inch Baker's Half Sheet with parchment.
  • Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.
  • Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
  • Spread batter evenly over the greased and lined baking sheet, and bake at for about 20-25 minutes or until set. 
  • Once the cake is cool, use a 3-inch Round Cutter to cut out 18 pieces of cake. Set aside.

Buttercream

  • Cream together the sugar, butter, vanilla, and almond extract and beat slowly until smooth.
  • Blend the buttercream, cocoa, melted chocolate, devil’s food scraps, and peanut butter until smooth. Add heavy whipping cream until spreadable. You may need a little bit more heavy cream to make up for the cake in the buttercream.

Assemble and Crumb Coat

  • Spread about 3 tablespoons of the buttercream over half the cake circles. Sandwich the buttercream with the remaining cake circles. Frost the tops and sides of the cakes with the remaining buttercream, then refrigerate the cakes to set.

Ganache

  • Heat the cream to a simmer, add the chocolate, swirl them together. After about 3 minutes, gently whisk until smooth. Let the ganache cool slightly, so it is still pourable, but thick enough to coat the cakes in a thick layer.
  • Place the chilled cakes on a clean cooling rack, set over a baking sheet lined with parchment paper. Pour the warm ganache over the top of the cakes to fully cover them. Let the ganache set on the cakes for about 45 minutes.
  • Chop the peanuts into fine pieces and press them to the sides of the cakes. Serve immediately or refrigerate for up to a day. I like them served at room temperature.

Notes

American Buttercream
Devil's Food Cupcakes
You will find much more information about pouring ganache in the "Cake Academy" in Zoë Bakes Cakes. You can also watch me do this in my Instagram video.