Crack Brownie Layer Cake

• Vegetarian

• Produce

  • 1 cup Peanuts, roasted and salted

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Crispy rice cereal

• Condiments

  • 1 tbsp Corn syrup, light
  • 2/3 cup Peanut butter

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 5 1/2 oz Bittersweet chocolate
  • 1 cup Chocolate chips, semi-sweet
  • 1/3 cup Cocoa, Dutch Process
  • 3 tbsp Cocoa powder
  • 2 cups Confectioners' sugar
  • 1 1/4 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp Distilled white vinegar
  • 1/2 cup Vegetable or canola oil

• Dairy

  • 1/2 tbsp Butter, unsalted
  • 2 sticks Butter, unsalted
  • 3 tbsp Heavy cream
  • 1/2 cup Sour cream or greek yogurt
  • 1 tbsp Whole milk or heavy cream

• Liquids

  • 3/4 cups Water

Found on cakemerchant.com

Ingredients

• 1 cup chocolate chips (semi-sweet, milk, or dark will work)
• 2/3 cup peanut butter
• 1/2 tablespoon unsalted butter
• 1 cup crispy rice cereal
• 1 cup roasted and salted peanuts, coarsely chopped
• 1 cup (125 grams) all-purpose flour
• 1 1/4 cups (250 grams) granulated sugar
• 1/3 cup (40 grams) Dutch process cocoa (I used Valrohna)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (120 ml) vegetable or canola oil
• 1/2 cup (113 grams) sour cream or greek yogurt
• 3/4 cups (180 ml) water
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 2 sticks unsalted butter
• 2 cups confectioners sugar, softened but still cool
• 4 ounces dark chocolate, melted and cooled
• 3 tablespoons cocoa powder (preferable Dutch process)
• 1 teaspoon pure vanilla extract
• pinch of salt (you can omit this if you are adding peanut butter)
• 1-2 tablespoons whole milk or heavy cream
• 1 1/2 ounces dark chocolate, melted
• 3-4 tablespoons heavy cream
• 1 tablespoon light corn syrup

Directions

• Line an 8x8 pan with parchment paper.
• In a heat proof bowl, combine the chocolate chips, peanut butter and butter.
• Microwave at 50 percent power for 30 second intervals until melted, stirring in between each interval.
• Stir in the crispy rice cereal.
• Pour the mixture into the pan and refrigerate while you make the cake.
• After the mixture has cooled, remove it from the pan and chop into bite sized pieces.
• Preheat the oven to 350 degrees fahrenheit.
• Grease and line 3 6-inch cake pans and line them with parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
• Add the oil and sour cream and whisk until blended.
• Add the water in 1/4 cup at a time and whisk until combined.
• Whisk in vinegar and vanilla to blend.
• Add the eggs and whisk until combined.
• Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
• Divide the batter equally among the 3 prepared pans (I used a kitchen scale to do this).
• Bake for 23-26 minutes, until a toothpick inserted into the center of the cake comes out almost clean (its ok if a few crumbs stick to it, but should not look shiny).
• Let the pans cool on wire racks for about 20 minutes, then invert the cakes onto the racks to finish cooling completely.
• With an electric mixer, beat the butter and sugar together on low until just combined.
• Turn the mixer up to medium high and beat for 2-3 minutes until pale and fluffy.
• Add the melted chocolate and beat to combine.
• Scrape down the sides of the bowl and add the cocoa powder, vanilla extract, salt (or peanut butter if you are using it) and 1 tablespoon of heavy cream.
• Beat for an additional minute on medium speed until smooth and silky.
• Add additional heavy cream if necessary.
• Add the chopped chocolate to a heat proof bowl.
• Heat the heavy cream in a small saucepan until it barely comes to a simmer.
• Pour 3 tablespoons over the chocolate and let stand for a few minutes so that the chocolate can melt.
• Add the corn syrup and whisk until smooth.
• If the mixture is too thick, add the remaining cream and whisk until you reach the right consistency.
• Place one layer of the cake on an 6-inch cake board.
• With an offset spatula, spread about 1/2 cup of chocolate frosting on top of the first layer. Top with crispy chocolate peanut butter bits and about 1/4 cup of the chopped peanuts.
• Repeat this process with the second layer.
• Place the 3rd layer on top.
• Place the cake on a turntable, and apply a thin layer of the chocolate frosting on the sides and the top of the cake to lock in the crumbs.
• Let the frosting set up in the refrigerator for about 30 minutes.
• Apply the remainder of the frosting to the sides and top of the cake and refrigerate while you make the glaze.
• Gently pour the chocolate glaze over the top of the cake until it drips down over the sides.
• Top with additional crispy chocolate peanut butter bits.
• If you have any leftover frosting, you can pipe the remainder around the cake after the glaze has set.
• Press the remainder of the chopped peanuts into the side of the cake.
• Serve at room temperature.