Cinnamon Chocolate Cake with Peanut Butter Filling

February 05, 2023

If a peanut butter cup was a cake, it might look like this.
This cinnamon chocolate cake with peanut butter filling and enrobed in chocolate ganache will have your partner trading favors for another piece! Enjoy!

Cake: (Make the day before assembly)

• 136g Intrigue cocoa mix, cinnamon
• 150 ml milk (1cup)
• 90g all purpose four
• 3/4 teaspoon baking soda
• 3/8th teaspoon baking powder
• 3/8th teaspoon salt
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons olive oil
• 150 ml hot brewed coffee (1cup)

1. Preheat the oven to 350F and line (2) six-inch round cake pans with parchment paper. No oil needed.
2. To a small saucepan, add cocoa mix and milk. Heat on med-low and stir until steaming and all the sugar has dissolved. Set aside to cool. (20 minutes)
3. Place flour, sugar, soda, powder, and salt in a large bowl. Mix with a whisk to combine ingredients.
4. To the same bowl add the egg, vanilla, oil, and milk mixture. Whisk until just combined and the flour has disappeared.
5. Lastly, add the hot coffee and stir until completely combined.
6. Let the batter rest at least 30 minutes on the counter before baking.
7. Pour into cake pans and bake for approximately 16 minutes or until a toothpick has only crumbs attached.
8. Let cool completely, wrap in plastic, and place in the freezer overnight.

• 6 ounces Intrigue Sipping Chocolate
• 6 ounces heavy whipping cream

1. Pour cream into a small saucepan on medium heat.
2. Place sipping chocolate in a medium sized bowl.
3. Once cream is steaming, pour over the chocolate, and cover the bowl with a clean kitchen towel. Let sit for 3 minutes.
4. Gently stir the ganache until completely combined and shiny.
5. Let sit on the counter for 1 hour while stirring every 10 minutes or so.
6. Place in the refrigerator for 30 minutes.
7. When the ganache is cool, use a hand mixer on medium speed to beat until fluffy like frosting.
8. Frost cake within 15 minutes after making.

• 129g peanut butter.
• 63g salted butter, softened
• 230g powdered sugar, sifted
• 2 1/2 teaspoon vanilla extract
• 3 tablespoons heavy whipping cream

1. Add peanut butter and softened butter to a large mixing bowl. Using a stand or hand mixer, beat on medium speed until light and fluffy.
2. Add powdered sugar in two portions, mixing in between and scraping the sides of the bowl.
3. Add heavy whipping cream and beat on medium high until light and fluffy.
4. This filling will be thick and somewhat pliable. Place in a piping bag to fill your cake. Frost the top of the cake with the rest of the frosting. Place in the fridge until the frosting is cool and set, about 30 minutes.

• When building your cake, make sure the cake is still chilled.
• Use peanut butter filling right away after making. As it sets, it gets harder to spread.
• Top your cake with this filling and put in the fridge for 10 minutes before frosting with ganache.
• Before you frost your cake with whipped ganache, make sure it is chilled.

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