White Chocolate Peanut Butter Cake
Once Again Nut Butter
300g granulated sugar
528g all-purpose flour
4g kosher salt
16g baking powder
226g unsalted butter, room temperature
378g whole milk
226g white chocolate
240g egg whites, room temperature
400g granulated sugar
4g kosher salt
200g egg whites, room temperature
200g unsalted butter, room temperature
100g white chocolate, melted and cooled
200g Once Again Nut Butter organic, creamy peanut butter
200g white chocolate
120g heavy cream
4g kosher salt
White Chocolate Italian Meringue Buttercream Ingredients
Peanut Butter ganache Ingredients
MAKE THE CAKES: Prepare 4-6” cake pans. In an all-purpose mixer with a paddle attachment, ombine the sugar, flour, salt, and baking powder. Add the butter and beat on low speed until the mixture looks homogenous and sandy. This will take several minutes.
Melt the white chocolate and let cool slightly. Combine the melted chocolate, milk and egg whites. Add to the flour/butter mixture and beat on low speed to combine and then increase speed to medium for 30 seconds.
Transfer 475 grams of batter to each of the prepared pans. Bake at 325F in a conventional oven for 30-40 minutes or until done.
Remove the cakes from the oven and allow to cool for 10 minutes in the pan, before transferring to a rack to cool completely.
PREPARE THE BUTTERCREAM: Combine the water, sugar and salt in a pot and heat gently until the sugar has dissolved. Once the sugar is dissolved, increase the heat to high and cook syrup to 248-250F. While the syrup is cooking, place the egg whites in an all-purpose mixer with a whip attachment and begin to whisk on medium speed to create a stiff peak. Increase mixer speed to achieve this if syrup is ready before the egg whites.
With the mixer running on high speed, carefully and slowly drizzle in hot sugar syrup down the side of the mixing bowl. Whip on high until the meringue has reached full volume. Reduce speed to medium and continue to whip until meringue has cooled completely.
On medium speed, add small pieces of butter letting each one fully incorporate before adding the next. Whisk meringue on high speed for 30 seconds or until buttercream becomes smooth once all the butter is added.
Melt and cool the white chocolate. With the mixer off, add the chocolate to the buttercream.
Begin mixing on low speed and gradually increase the speed to medium. Mix until fully incorporated. Use immediately or store for future use.
PREPARE THE GANACHE: Combine and melt the peanut butter, white chocolate, heavy cream and salt. Let cool slightly and use while slightly warm, but not hot.
ASSEMBLE THE CAKES: Torte each cake to remove the rounded top and divide into two even layers. Fill each layer with a buttercream border using a 13mm tip. Fill the border with buttercream using a 9mm tip followed with 50 grams of peanut butter ganache. Repeat two more time to get a 4 layer cake.
Once filled, crumb coat each cake and refrigerate for at least 30 minutes. Apply the final layer of buttercream. If necessary, warm ganache to a pourable state (about 80F). Top each cake with about 100 grams of ganache. Using a squeeze bottle or spoon, let the ganache drip down the side of the cake in several places. Refrigerate until the ganache is set.