Peanut Butter Crunch Cake Recipe

Peanut Butter Crunch Cake Recipe
By The Cooking World, Editorial Staff
September 11, 2020

Peanut Butter Crunch Cake From Everyone Can Bake

For today's We Cook Book post we decide to share with you a delicious recipe for a Peanut Butter Crunch Cake from the newest cookbook from Dominique Ansel, Everyone Can Bake.

This Peanut Butter Crunch Cake combines a delicious smooth peanut butter mousse with a crunch and chocolaty puffed rice base. If chocolate and peanut butter is your thing you definitely need to try this recipe!

20 minutes
2 hours


For the Caramelised Puffed Rice

70 g (2 cups) puffed rice
35 g (2 tablespoons) light corn syrup
18 g (1 tablespoon plus 3/4 teaspoon) granulated Sugar
70 g (2 1/2 ounces) milk chocolate or dark chocolate

For the Peanut Butter Mousse

11 g (1 tablespoon plus 1/2 teaspoon) unflavoured powder gelatine
55 g (1/4 cup) cold water
160 g (2/3 cup) whole milk
100 g egg yolks (5 large)
100 g (1/2 cup) white granulated sugar
225 g (1 cup) creamy peanut butter
400 g (1 2/3 cups) whipping cream

For the Dark Chocolate Ganache

220 g (3/4 cup plus 3 tablespoons) whipping cream
45 g (3 tablespoons) whole milk
220 g (7 1/4 ounces) semisweet or bittersweet dark chocolate*, chopped
45 g (1 1/2 tablespoons) unsalted butter, at room temperature

* It's important to use a good-quality dark chocolate like Valrhona or Callebaut. Some chocolate bars contain aditives or artificial ingredients that will prevent you from getting the silky consistency you're aiming for when making ganache.

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  1. Start by making the caramelized puffed rice. Preheat the oven to 175ºC (350 ºF). Line a baking sheet with a silicone mat.
  2. Put the puffed rice in a large bowl. Put the corn syrup in a small heatproof bowl and microwave for 30 seconds, then pour the warm corn syrup over the puffed rice. Sprinkle with the sugar, then mix with a spatula until the rice is evenly coated.
  3. Transfer the puffed rice to the baking sheet and bake it for 10 to 15 minutes, until golden brown and caramelized.
  4. While the puffed rice is caramelizing, put the chocolate you choose in a heatproof bowl, and microwave in 10- to 15-seconds intervals, stirring after each, until just melted.
  5. After caramelized, place the puffed rice in a large bowl. Pour the melted chocolate over the puffed rice and fold with a spatula until coated.
  6. Transfer the puffed rice to the cake ring (line sides with an acetate strip), pressing it into an even layer about 6 mm. Put the disk on the fridge while you prepared the peanut butter mousse.
  7. For the mousse, start by combining the gelatine and cold water in a small bowl and stir with a spoon until the gelatine is dissolved.
  8. Put the milk in a medium saucepan and bring to a boil over medium heat. Remove from the heat.
  9. Whisk together the egg yolks and sugar in a large bowl until combined. While whisking, slowly pour in a little bit of the hot milk to temper the eggs and whisk until combined. Whisk in a bit more of the milk, then pour the tempered egg mixture into a saucepan with the remaining milk.
  10. Cook the custard over medium-low heat, gently stirring with a spatula, until thick enough to coat the back of the spatula, about 10 minutes. Remove from the heat. While the custard is still warm, add the peanut butter, then the gelatine mixture, and stir until combined. Let cool completely, about 30 minutes.
  11. In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until it holds soft peaks, about 5 minutes.
  12. Slowly pour the custard into the whipped cream a little at a time, gently folding with a spatula until just combined.
  13. Remove the puffed rice disk from the fridge and pour the mousse into the ring. Smooth the top with an offset spatula and place it in the freezer until frozen solid, about 3 hours or up to overnight.
  14. To make the ganache combine the cream and the milk in a small saucepan and bring to boil over medium heat. Remove from heat.
  15. Place the chocolate in a large bowl. Slowly pour the hot cream mixture over the chocolate and whisk until chocolate has melted and the mixture is smooth.
  16. Add the butter and whisk until fully incorporated.
  17. At least 3 hours before serving, unmould the cake. Gently push down on the cake ring to remove it, then transfer the cake to a cake board and remove the acetate strip.
  18. Working quickly, while the cake is still frozen, glaze it with the dark chocolate ganache, then return it to the freezer uncovered.
  19. At least 2 hours before serving, transfer the cake to the refrigerator and let thaw completely.
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