This cake looks much more impressive than it actually is. It’s just a chocolate cake with peanut butter frosting. It’s decorated with peanut butter drizzle, chocolate and peanut butter bark, truffles, Oreos, and peanut butter cups.
I don’t think you need a recipe for chocolate cake or peanut butter frosting. There are plenty of recipes scattered across the internet. You could even just use a box cake to save time.
For the peanut butter drizzle, I used this recipe from Minimalist Baker. After step 3, pour into a bowl to cool, but don’t let it set completely. Once it’s thickened a bit, pour over your frosted cake then place in the freezer or fridge to set. If you’re only able to use the fridge just know that it won’t ever be completely solid, but it’s ok! Just be sure not to leave it on the counter for too long at a time or it will start to melt again.
For the bark, melt 12oz vegan chocolate in a double boiler or the microwave. Heat 1/4 cup peanut butter in the microwave until melted. Pour chocolate onto baking sheet lined with parchment paper and spread in an even layer. Drop spoonfuls of peanut butter over the chocolate and swirl with a toothpick. Sprinkle around some crushed peanuts if your heart desires. Let set in the fridge until hardened and then break into smaller pieces. Or just leave it whole and stick that in your cake! I’d love to see that actually so please send me a photo.
I used Justin’s Dark Chocolate Peanut Butter Cups (regular and mini) because they’re vegan. Oreos are pretty straight forward. Crush them up and decorate as you please.
Recipe for the Truffles
Ingredients
- 2 1/2 cups dates, pitted
- 3/4 cup cacao powder
- 1/4 tsp sea salt
- cocoa powder (light and dark) and crushed peanuts to roll truffles in
Instructions
- Add dates to a food processor and process until small bits remain. Remove and set aside.
- Add cocoa powder and salt.
- Process until a dough consistency is achieved.
- Roll into 1 inch balls.
- Roll truffles in peanuts, light cocoa, dark cocoa, or all three! It’s up to you.
