Peanut Butter Crumble Cake is a delicious mix of crumbled bits of cake on top of another layer of cake that has been pre-cooked. For this recipe, I used a pre-cooked chocolate mud cake, but any flavour mud cake can be used. The textures in this Peanut Butter Crumble Cake are amazing--from the chocolate mud cake base and butter cake crumble to the drizzled peanut butter, chocolate chips and piped whipped cream. This is delicious dessert or an amazing treat for chocolate and peanut butter lovers.
Crumble Layer 1 & 3/4 cup of plain flour
8 tablespoons of unsalted butter
1/8 teaspoon of salt
1 teaspoon of ground cinnamon
1/3 cup of granulated white sugar
1/3 cup of brown sugar
Topping 1 cup of thickened cream
1/4 cup of peanut butter
1/4 cup of chocolate chips
Preheat oven to 180 degrees C, ensuring that the racks are placed towards the centre of the oven. Butter or canola spray a tart case (either an 8 inch or 9 inch) and set aside.
In a medium sized microwave safe bowl, melt the butter in a microwave at 30 second intervals until melted and quickly, but carefully, mix the brown sugar, white sugar, salt and cinnamon into the melted butter until combined.
Mix in the plain flour until there are no pockets of flour left. Set aside to cool for approximately 10 minutes.
In another bowl, crumble the pre-cooked mud cake.
Sprinkle the cake over the base of the tart case and press until firm.
With the now cool crumble cake ball, break off small portions to roll into 1cm diameter balls and scatter over the cake base.
Place in the oven and cook for approximately 15 minutes, or until a skewer inserted comes out clean. Set aside to cool.
In a small bowl, melt the peanut butter in thirty second increments until it becomes runny.
Using a fork, scoop up some of the peanut butter and flick the fork across the cake from the top to bottom to create a drizzle effect. Repeat until there is no more peanut butter.
Sprinkle the chocolate chips over the cake and place in a refrigerator to cool.
In another bowl, whip the cream on a medium speed until stiff peaks form.
Using a star tipped piping bag, pipe the whipped cream around the edge of the cake. This cake can be stored in an airtight container for up five days.