My husband is a huge fan of peanut butter and chocolate, and every year for his birthday I have to come up with a new variation on the combo for his birthday cake. This year is probably one of my favorites. There’s a thin layer of chocolate cake on the bottom, topped with a no-churn peanut butter ice cream studded with peanut butter cups and swirled with fudge. Then it’s topped with another thin layer of cake, which is covered in a layer of fudge-y peanut butter and chocolate ganache. Drooling yet? Keep looking at the pictures…
My favorite part about this recipe is that each component is so easy to make. The cake is a one-bowl recipe, no softening butter or separating eggs required. The ice cream is no-churn and has so few ingredients that you can whip it up (literally) in minutes. The ganache is made in the microwave, without any worries about chocolate seizing or burning or doing whatever else chocolate does when you try to melt it over the stovetop. Yet despite the simplicity of each component, the finished cake is a showstopper! The cake freezes just hard enough to stand up to the ice cream, the ice cream itself maintains much of its softness in the freezer (no rock-hard slices here!), and the ganache is just firm enough to give you a nice bite of fudginess when you put a forkful in your mouth.
Try this. You’ll thank me.
It's All Frosting... 