No Bake Chocolate Peanut Butter Cake
Prep time
Cook time
Total time
Make 1 9 inch cake
Serves: 18
  • 16 oz quality chocolate, 1 pound
  • 16 oz heavy cream, 1 pint
  • 2 t espresso powder
  • 1 t vanilla extract
  • ½ t kosher salt
  • For the Crunchy Peanut Butter Topping
  • 2½ cups peanut butter, 22.5 oz
  • ½ cup butter, room temperature, 4 oz
  • ¼ tsp salt
  • 2 cups powdered sugar, 8oz
  • 2 T heavy cream
  • 2 cups rice cereal
  • For the Drizzle
  • 1 oz chocolate
  • 1 tsp vegetable oil
  1. Butter 9 in spring form pan or coat with baking spray.
  2. Place chocolate in large bowl and melt in microwave for 1 minute. Stir chocolate.
  3. Continue melting in 30 second bursts until chocolate is fully melted.
  4. Gently heat cream in heavy bottomed pot until hot, but not boiling.
  5. Stir in espresso powder.
  6. Turn off heat and add vanilla and salt.
  7. Carefully add hot cream to melted chocolate. Mix until no cream is visible.
  8. Place into prepared spring form pan.
  9. Cover with plastic wrap and chill for 3 hrs or overnight.
  10. For the Crunchy Peanut Butter Topping
  11. Place peanut butter, softened butter and salt into bowl and mix on medium.
  12. Gradually add powdered sugar until fully combined.
  13. Mix into heavy cream.
  14. By hand stir in rice cereal.
  15. Remove cake from frig.
  16. Scoop all of peanut butter topping onto cake.
  17. Spread evenly to the edges with off set spatula.
  18. Melt chocolate in the same manner explained above.
  19. Use spoon to drizzle cake with melted chocolate.
  20. Place cake in frig for 5 min so the chocolate can set.
  21. Serve straight form the frig.
  22. Enjoy!
  23. Keep cake in an airtight container in frig for up to 1 week.
Recipe by I bake he shoots at