1 1/4 cup milk chocolate chips
1 1/4 cup dark chocolate chips
1 tbsp honey
1 1/2 cup heavy cream
1/4 tsp salt
3/4 tsp vanilla
Peanut Butter Mousse:
1 cup heavy cream
8 oz cream cheese
3 tbsp powdered sugar
1 cup creamy peanut butter
1 tsp vanilla
Peanut Butter Chiffon Cake:
2 1/4 cups all purpose flower
1 tbsp baking powder
1 tsp baking soda
1 cup brown sugar
1/3 cup creamy peanut butter
1/3 cup canola oil
1 1/4 cups whole milk (divided)
2 eggs (separated)
1/2 cup granulated sugar
16 oz peanuts (whole or pieces)
1 egg white
1 tbsp water
1 cup granulated sugar
1/2 tsp spice of choice (cinnamon, ginger etc.)
For the Ganache:
Combine chocolates in a bowl.
Heat heavy cream, honey and salt in sauce pan until almost boiling.
Pour cream mixture over chocolate and let sit for five minutes.
Slowly whisk and add vanilla until combined. Set aside until cake is ready.
For the Peanut Butter Mousse:
Whisk heavy cream in stand mixer with whisk attachment until soft peaks form. Add powdered sugar and whisk until firm peaks form. Transfer to clean bowl.
With a paddle attachment, put cream cheese in stand mixer and mix until light and creamy. Add peanut butter and vanilla and mix until completely combined.
Fold whipped cream into peanut butter mixture until combined and refrigerate at least one hour.
For the Peanut Butter Chiffon Cake:
Preheat oven to 350. Line half sheet pan with parchment paper and spray with cooking spray.
Combine flour, baking powder, baking soda and salt in stand mixer. Add peanut butter, oil and 1/2 cup milk. Beat on medium until creamy. Add egg yolks and remaining milk and beat on medium for one minute. Transfer to clean bowl.
In a separate bowl, whisk egg whites until soft peaks begin to form. Add sugar and whisk until stiff peaks form. Gently fold egg whites into peanut butter batter until combined.
Spread evenly onto the prepared sheet pan and bake for 6-12 minutes or until a toothpick can be inserted and come out clean.
While the cake bakes, place a piece of parchment paper or a clean kitchen towel on the kitchen counter and gently dust with powdered sugar.
Immediately after the cake comes out of the oven, invert onto the prepared surface. Peel off parchment paper. Starting from the narrower end, begin tightly rolling the cake. Go slowly and gently. Once rolled up, allow to cool completely. To speed up the process, place rolled cake in the refrigerator or freezer for three hours.
Once cake is room temperature, unroll cake and spread a thin layer of peanut butter mousse, leaving a small border. Roll cake back up and refrigerate for one hour.
Pour slightly cooled ganache over cake and use a fork to create a bark-like texture. Decorate with candied peanuts, red holly, mushroom meringues, powdered sugar etc.
For the Candied Peanuts:
Set the oven to 250. Prepare cookie sheet with parchment paper and spray with nonstick cooking spray.
Whisk egg white, sugar and water until frothy. Add peanuts and spice (if using).
Spread peanut mixture evenly onto the prepared cookie sheet and bake for about an hour, stirring every 15 minutes until light and crisp.
Recipe Courtesy of Chef Jessica Revels and Eat Y'all