Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cake:

  3. 3/4 cup all purpose flour

  4. 1/2 cup unsweetened cocoa powder

  5. 1 tsp. baking powder

  6. 1 tsp. baking soda

  7. 1/8 tsp. salt

  8. 1 cup sugar

  9. 1/2 cup buttermilk

  10. 2 large eggs

  11. 1 tsp. vanilla extract

  12. 4 tbsp. butter, melted

  13. 1/2 cup coffee, room temperature

  14. Filling:

  15. 5 ounces chopped milk chocolate

  16. 1/2 cup creamy peanut butter

  17. 3 cups crushed cornflakes cereal

  18. Glaze:

  19. 12 ounces chopped semisweet chocolate

  20. 1 1/2 cups heavy whipping cream

  21. 2 tbsp. light corn syrup

Instructions Jump to Ingredients ↑

  1. For Cake:

  2. Preheat oven to 350 degrees. Line the bottom of a 9 inch round cake pan with buttered parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar in a medium bowl. Whisk together the buttermilk, eggs, vanilla, coffee and melted butter in a separate bowl. Whisk the buttermilk mixture into the flour mixture until combined. Pour the batter into the prepared pan. Bake cake about 25 minutes until a toothpick comes out clean. Transfer the pan to a rack and cool cake to room temperature. Invert pan to remove cake. Peel off parchment paper.

  3. For Filling:

  4. Melt the chocolate in the top of a double boiler over simmering water. Add the peanut butter and whisk until smooth. Remove the chocolate mixture from the double boiler and let cool 20 minutes. Fold in the crushed cornflakes. Slice the cake in 1/2 horizontally and fill with the chocolate peanut butter mixture. Refrigerate filled cake while preparing the glaze.

  5. For Glaze:

  6. Place the chocolate in a medium bowl. Combine the cream and corn syrup in a medium saucepan and heat to a simmer over medium heat. Pour the cream mixture over the chocolate and let stand 20 to 30 seconds. Whisk the glaze until smooth. Pour the glaze over the filled cake. Refrigerate cake until glaze is set. Slice cake with a warm knife to serve.


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