I’ve got issues, man.
Issue #67: I’m a drizzler. It kind of sounds like a really lame villain from the Batman Comics…like The Riddler. What was his supervillain power again? Oh yeah, before he committed crimes he left clues for Batman in the form of a riddle. Really, guy?
Anyway, much like The Riddler’s compulsion to forewarn Batman, I am driven by drizzlin’. Dark Chocolate Waffles? Laced it with peanut butter. Waffles of Insane Greatness? Drizzlin’ some syrup. Hot Fudge Chocolate Brownie Pudding Cake? Mo’ ice cream, mo’ drizzle. Yesterday, I contemplated pouring melted peanut butter over my vegetable fried rice. Wtf is wrong with me?
But enough about my issues, let’s talk about this cake.
This no bake chocolate peanut butter cake gets me. It just does. It’s says: I am a no-brainer. It says: I am simple and impressive. It also says: make me and quickly take me to a dinner party because I contain 1 lb of chocolate and almost 1.5 lbs of peanut butter.
Ok, it really didn’t say that last thing but that’s what I should have done because that’s way too much dessert for two people.
“Or is it?” She said, grinning nefariously.
Anyway, if you’re a peanut butter and chocolate lover then you need to make this cake. Fudgy chocolate base + crunchy peanut butter topping = a very good time for you. I’m speaking from experience.
And, if in the end, you feel the urge to reach for some melted chocolate? Don’t fight it. Succumb to your obsession and drizzle ’til your heart’s content.
Recipe for No Bake Chocolate Peanut Butter Cake
Recipe for No Bake Chocolate Cake from 101 Cookbooks
Recipe for Crunchy peanut butter topping slightly adapted from Iowa Girl Eats which is adapted from Crunchy Buckeyes
- 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
- Butter 9 in spring form pan or coat with baking spray.
- Place chocolate in large bowl and melt in microwave for 1 minute. Stir chocolate.
- Continue melting in 30 second bursts until chocolate is fully melted.
- Gently heat cream in heavy bottomed pot until hot, but not boiling.
- Stir in espresso powder.
- Turn off heat and add vanilla and salt.
- Carefully add hot cream to melted chocolate. Mix until no cream is visible.
- Place into prepared spring form pan.
- Cover with plastic wrap and chill for 3 hrs or overnight.
- For the Crunchy Peanut Butter Topping
- Place peanut butter, softened butter and salt into bowl and mix on medium.
- Gradually add powdered sugar until fully combined.
- Mix into heavy cream.
- By hand stir in rice cereal.
- Remove cake from frig.
- Scoop all of peanut butter topping onto cake.
- Spread evenly to the edges with off set spatula.
- Melt chocolate in the same manner explained above.
- Use spoon to drizzle cake with melted chocolate.
- Place cake in frig for 5 min so the chocolate can set.
- Serve straight form the frig.
- Enjoy!
- Keep cake in an airtight container in frig for up to 1 week.
oh wow this is an amazing cake. love choc and pb!
I feel you, Dina. Although, next time I think I’ll half the recipe and make it in a 6 inch spring form pan. Thanks for reading.
I am glad that you are a drizzled because ….Wow!!! Gorgeous!!! Gorgeous photos, and a recipe is on my to-make list RIGHT NOW. It’s require no oven, so I am IN.
<3 <3 <3
Drizzlin’ is my thang, Pang. Hahaha, I can’t help myself. When you make it, let me know how it goes. Thanks for reading.
This has my name all over it.
Great minds think alike. Thanks for stopping by.
For the first time your No Bake Chocolate Peanut Butter Cake has left me insanely speechless. And the incredibly incredible photography is soooo good it’s sickening, and that’s before I even “stuff it in my mouth.”
Agreed, Felix. Dave really outdid himself during this photo shoot; top 5 without a doubt. Thanks for reading.