Ingredients and Weight:
- All-purpose flour: 225g
- Baking powder: 10g
- Baking soda: 5g
- Salt: 1/4 teaspoon
- Granulated sugar: 300g
- Brown sugar: 200g
- Vegetable oil: 225ml
- Buttermilk: 225ml
- Large eggs: 2
- Vanilla extract: 1 teaspoon
For the Peanut Butter Filling:
- Creamy peanut butter: 250g
- Powdered sugar: 100g
- Butter, softened: 125g
For the Chocolate Ganache:
- Semi-sweet chocolate chips: 400g
- Heavy cream: 400ml
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour eight 5-ounce ramekins.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the prepared ramekins.
- In a medium bowl, microwave the peanut butter, powdered sugar, and butter for 1 minute, or until melted and smooth.
- Spread the peanut butter filling evenly over the batter in the ramekins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for 10 minutes before inverting them onto a wire rack to cool completely.
- For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until just boiling.
- Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the cooled cakes and let it drizzle down the sides.
Nutritional Information:
- Calories: 500
- Fat: 25g
- Protein: 10g
- Carbohydrates: 65g
Dish Characteristics:
- Rich and decadent chocolate cake with a creamy peanut butter filling and chocolate ganache topping
- Perfect for a special occasion or dessert after a meal
User Comments:
- "This cake was an absolute hit with my guests! The chocolate and peanut butter flavors were perfect together, and the ganache topping was the perfect finishing touch."
- "I loved the combination of textures in this cake. The outer chocolate cake was moist and chewy, while the peanut butter filling was creamy and smooth."
- "This recipe was easy to follow and the cakes turned out beautifully. I will definitely be making them again!"
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- To make the peanut butter filling ahead of time, refrigerate it overnight. Bring to room temperature before spreading over the batter.
- Serve the cakes warm for the best flavor.
