Delicious Homemade Peanut Butter Tandycakes

Indulge in the heavenly taste of homemade peanut butter tandycakes. These delightful treats feature a moist chocolate cake base topped with a layer of creamy peanut butter and coated in rich chocolate ganache. This recipe will guide you through the process of making these tantalizing treats from scratch. Perfect for any occasion, these peanut butter tandycakes will surely satisfy your sweet tooth!

Ingredients

• For the chocolate cake:
• - 1 1/4 cups all-purpose flour
• - 1/2 cup unsweetened cocoa powder
• - 1 teaspoon baking soda
• - 1/2 teaspoon baking powder
• - 1/4 teaspoon salt
• - 1/2 cup granulated sugar
• - 1/2 cup packed light brown sugar
• - 1/3 cup vegetable oil
• - 1 large egg
• - 1 teaspoon vanilla extract
• - 1 cup buttermilk
• - 1/2 cup hot water
• For the peanut butter filling:
• - 1/2 cup unsalted butter, softened
• - 1 cup creamy peanut butter
• - 2 cups powdered sugar
• - 1 teaspoon vanilla extract
• - 2-3 tablespoons whole milk
• For the chocolate ganache:
• - 1 cup heavy cream
• - 8 ounces semi-sweet chocolate, finely chopped
• - 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
5. Slowly add the hot water to the batter, mixing until just combined. The batter will be thin.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
9. In the meantime, prepare the peanut butter filling. In a medium bowl, cream together the softened butter and peanut butter until smooth.
10. Gradually add the powdered sugar, vanilla extract, and milk, mixing until well combined and creamy.
11. Once the cake has cooled, spread the peanut butter filling evenly over the top.
12. Place the cake in the refrigerator for about 15-20 minutes to allow the filling to set.
13. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
14. Remove the saucepan from the heat and add the chopped chocolate and unsalted butter. Stir until smooth and well combined.
15. Let the ganache cool for about 10-15 minutes, then pour it over the chilled cake, spreading it evenly with a spatula.
16. Place the cake back in the refrigerator for another 15-20 minutes to allow the ganache to set.
17. Once the ganache has set, remove the cake from the refrigerator and cut it into square or rectangular pieces.
18. Serve the peanut butter tandycakes chilled and enjoy!

Interesting Facts