Peanut butter cake with chocolate ganache

I made this dessert for Valentines Day because I thought nothing says ‘I love you’ better than copious amounts of cream, chocolate and all things fattening and delicious. Peanut butter has been an obsession of mine ever since I first tried Hershey’s peanut butter cups (in my opinion Americas greatest export) and realised that savoury and sweet really can work together in perfect harmony.
I originally wanted to make a peanut butter mud pie but realised a little too late that I don’t actually own a pie dish so improvised with this instead. When I do take the plunge and buy one I will make one of those too though- stay tuned! This ganache version is great because it involves zero baking and is very quick to put together. Smushy salted peanut love heart decoration is optional, but highly recommended.

Peanut butter chocolate cake


  • 100 grams of chocolate digestive biscuits, crumbed
  • 100 grams plain digestive biscuits, crumbed
  • 60 grams chocolate chip cookies, crumbed
  • 100g unsalted butter, cubed
  • 150ml double cream (one carton)
  • 200g full fat cream cheese
  • 1 heaped tablespoon smooth peanut butter (quantity can be adjusted to taste)
  • Icing sugar (to taste)
  • Pinch of salt
  • 100 g dark chocolate
  • Salted peanuts to decorate (optional)

How to make:

For the base:

  • Melt the butter in a pan on a low heat and then add the biscuit and cookie crumbs and mix. Press this mixture lightly into the bottom of a cake tin and put in the fridge to cool

For the peanut butter layer:

  • In a bowl, combine the cream cheese, peanut butter, pinch of salt and icing sugar
  • In a separate bowl, whip 2/3 of the cream until stiff peaks form and then fold this into the peanut butter and cream cheese mixture
  • Once fully combined spoon this mixture onto the base and put back into the fridge to set

For the chocolate ganache layer:

  • Melt the chocolate in the microwave for a few seconds or over a bain marie. Put the remainder of the cream into a pan and heat gently then add the chocolate a little bit at a time
  • Remove from the heat and let the mixture cool for a few seconds before pouring over the peanut butter layer and adding the salted peanut decoration (if desired)
  • return the cake to the fridge to cool for at least an hour before removing from the tin

peanut butter chocolate slice

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