CRUNCHY MILK CHOCOLATE-PEANUT BUTTER LAYER CAKE
Steps:
- Preheat to 350°. Butter and flour a 9-by-13-inch cake pan. In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda and salt. In a medium bowl, whisk eggs, milk, oil and vanilla. Whisk wet ingredients into dry ingredients. Whisk in boiling water. Pour batter (it will be thin) into prepared pan and bake for about 50 minutes. Let cool. Invert the cake onto a work surface. Working carefully, slice the cake horizontally. Reduce the oven temperature to 325°. Trace a 9-by-13-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse almonds with confectioners' sugar until finely ground. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top. Bake for about 20 minutes, until lightly browned and firm. Let cool. In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely. In a medium bowl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread. Place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over filling, then top with second cake layer. Refrigerate until firm, at least 1 hour. Using serrated knife, trim edges. Spread remaining ganache over top and sides of cake and refrigerate to to set.
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