Peanut Butter And Chocolate Cake Squares

INGREDIENTS

2 ¼ cups (270 grams) Gold Medal all-purpose flour
1 ½ cups (250 grams) granulated sugar
½ cup peanut butter
1 ¼ cups chocolate milk
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs
3 tablespoons (15 grams) unsweetened baking cocoa

Ganache:

¼ cup chocolate chips
2 tablespoons heavy cream

Peanut butter frosting:

¼ cup soft butter
½ cup creamy peanut butter
1 cup (120 grams) powder sugar

METHOD

Heat oven to 350F. Line a 13x9-inch pan with parchment paper. In large bowl add flour, sugar, peanut butter, chocolate milk, baking powder, salt, vanilla and eggs. With the paddle attachment on, beat on low speed 30 seconds. Stop and scrape the sides of the bowl with a spatula. Turn the mixer on again, increase the speed to high and beat for 2-3 more minutes, until the batter is combined and smooth. Pour two-thirds of the batter into the prepared pan. Stir cocoa into remaining batter. Drop chocolate batter onto peanut butter batter. Pull a fork or butter knife through the cake batter to create the swirls. Place the cake in the oven and bake for 43 minutes or until a toothpick inserted in the middle comes out clean. When the cake is done, remove from the oven and cool completely. When the cake is cooled, cut into 20 bars. Remove each bar from the pan and place them on a board or large plate.

Ganache:
In a small saucepan, heat the heavy cream until it reaches boiling point. Pour over the chocolate. Let rest for few seconds until the chocolate starts to melt. Stir to combine. The ganache should be smooth and shiny.With a teaspoon, pour a little bit of chocolate ganache over each cake square.Let the chocolate ganache set completely before making the peanut butter frosting.

Peanut butter frosting:
In a mixing bowl beat the butter with peanut butter until light and fluffy. Gently beat in the powder sugar. Once all the powder sugar is added, increase the mixer's speed to medium high and beat for 1 more minutes. Spoon the frosting into a bag with a frosting tip on (I used 1M) and decorate each cake square.

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