Pp Suite Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and line an 9x13-inch baking pan with parchment, leaving an overhang for easy removal.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add the hot water while stirring slowly; the batter will be thin — this yields a moist cake.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow to cool in the pan on a wire rack for 15 minutes.

Cool

Use the parchment overhang to lift the cake from the pan and cool completely on a wire rack before adding ganache and fillings, about 45–60 minutes.

Heat cream

Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan warm the heavy cream until it just begins to simmer (do not boil).

Make ganache

Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until smooth. Stir in the unsalted butter and salt until fully incorporated. Let ganache sit at room temperature until thickened but still spreadable, about 20–30 minutes.

Prepare peanut butter mix

In a small bowl combine the creamy peanut butter and powdered sugar. Add milk, 1 teaspoon at a time, stirring until a smooth, pipeable consistency is reached (should be thick but spreadable).

Toast oats (if not toasted)

If oats are not toasted, spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring halfway, until fragrant and lightly golden. Let cool.

Combine crunch

Mix the crushed roasted peanuts, toasted oats, and coarse sea salt in a small bowl. Set aside.

Cut cake (optional)

If you prefer individual portions, cut the cooled cake into 12 squares. Otherwise leave it whole in the 9x13 pan for serving.

Spread ganache

Spread an even layer of the thickened chocolate ganache over the cooled cake using an offset spatula, leaving about 1/4 inch from the edges for a neat finish.

Add peanut-butter swirl

Drop spoonfuls of the peanut-butter mixture over the ganache in a grid pattern. Using a skewer or the tip of a knife, gently swirl each spoonful into the ganache to create marbled pockets of peanut butter.

Sprinkle crunch

Evenly sprinkle the crushed peanut and oat mixture over the swirled ganache while it's still slightly tacky so it adheres.

Optional drizzle and dust

If using, drizzle melted chocolate over the surface for contrast and dust lightly with confectioners' sugar. Let the assembled cake rest at room temperature until the ganache sets slightly, about 20–30 minutes.

Serve

Cut into squares (if not already cut) and serve. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving for best texture.