(aka Ajay’s birthday cake).
¾ c all purpose flour, sifted 1 tsp salt
2/3 c baking cocoa, sifted 2 c granulated sugar
1 ½ tsp baking powder 2 eggs
1 ½ tsp baking soda ½ c oil
2 tsp vanilla 1 c milk
1 c boiling water
Spray two 10 inch Dutch ovens with Baker’s Joy and line with a parchment circle. Spray again with Baker’s Joy. Set aside.
Mix flour, cocoa powder, baking powder, baking soda, salt and sugar in large bowl. Set aside.
In another bowl, mix eggs, oil, vanilla, milk and water. Whisk until smooth then add to flour mixture. Batter will be very thin.
Divide evenly between the two Dutch ovens. Bake at 350 for 20-25 minutes (you can also do this outside using charcoal briquettes by placing 14 charcoals on top of the Dutch oven and 7 coals on the bottom of the Dutch oven) or until toothpick inserted near center comes out clean. Allow to cool in Dutch ovens for 15 minutes and then turn out onto wire rack to cool completely.
Peanut butter mousse:
1 pkg cream cheese, softened 1 cup smooth peanut butter
2 c powdered sugar 8 oz container prepared whipped topping (Cool Whip)
Beat cream cheese and peanut butter until smooth. Add powdered sugar. Stir in whipped topping.
½ c heavy cream 4 oz chocolate, chopped
Scald milk slightly. Add chopped chocolate. Do not stir. Let it sit about 15 minutes and then stir until chocolate is combined with the cream. Set aside.
Ganache (recipe above)
½ c warmed peanut butter
To assemble, place one cake layer on cake plate. Spoon or scoop the peanut butter mousse filling over the cake layer. Top with remaining cake layer. Pour the ganache over the top of the cake. Drizzle the warm peanut butter in stripes over the ganache. Swirl with a knife.