Reminiscent of Drake’s Funny Bones – a two layer chocolate cake with a soft crumb, sweet/salty/creamy peanut butter filling and a decadent ganache glaze.
This reminds me of my favorite childhood Drakes cake, Funny Bones. When I read about a recipe contest held by our Hannaford supermarket that required using ingredients from a short list of products they offer in the stores, I focused right in on cocoa, natural peanut butter, and yogurt. I had the peanut butter filling in mind from my experiments with recreating Gaucho sandwich cookies. The recipe won honorable mention and was published in fresh magazine March-April 2010 issue. The cake is luscious, rich and loaded with calories. Despite the three components it’s easy to make. Next time I bake it, I will work on lightening the fats.
2 c unbleached all-purpose flour
3/4 c (unsweetened) baking cocoa (spooned into cup, rather than scooped)
1 1/4 t baking soda
3/4 t baking powder
1/2 t salt
1 1/2 c sugar
2 sticks unsalted butter, softened
2 large eggs, room temperature
1 -1/4 c low-fat Plain yogurt
1 t pure vanilla extract
Peanut Butter Filling:
4 T softened unsalted butter
2 oz white chocolate (bars of white Ghirardelli are best, not white chips)
3/4 c Creamy Peanut Butter
3/4 c 10x (confectionary/powdered) sugar
1 pinch salt
4 ounces dark (60 to 75%) chocolate, chopped
5 T heavy cream
2 T light corn syrup
Make cake layers:
Preheat the oven to 350°. Butter and flour two 9” cake pans.
In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a separate large bowl of a stand mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Scrape down the sides and bottom then add the eggs, one at a time, beat each until incorporated. Scrape down the sides and bottom then add the vanilla and beat for 2 minutes longer to build structure. Working in two alternating batches, fold in the dry ingredients and the yogurt, ending with yogurt, mixing until just incorporated.
The batter will be thick. Divide evenly into the prepared pans, smoothing the top. Place in the middle of the oven and bake at 350 for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, run a thin knife around edges of pans to loosen cake, and invert layers onto racks. Allow layers to cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. They may also be frozen in airtight freezer storage bags for several weeks.
For filling: Heat water in a small saucepan. Place a bowl over the pot of barely simmering water to melt the butter. Remove from heat and add the white chocolate to the melted butter, stirring until smooth. (White chocolate and butter may be microwaved on low for a few seconds at a time, checking frequently until melted). Combine the butter and melted white chocolate with peanut butter, 10x sugar and a pinch of salt, mixing until very smooth. Set aside.
Heat water in a small saucepan. Place a bowl over the pot of barely simmering water to heat the cream and corn syrup for two minutes. Take off the heat and add chocolate to the bowl, stirring until melted. Add 1 T yogurt and stir to incorporate. Allow to cool slightly so the ganache is thick enough to cling to the top of the cake. Cake must be cool to glaze.
To finish: Place cake on a cooling rack over a tray (to catch the excess poured ganache). Coat the top of the bottom layer of cake with a deep layer of peanut butter frosting, being sure not to go over the edges. Place top layer over filling. Glaze with chocolate ganache: Spoon or pour over ganache over the top layer, spreading with offset spatula or knife, allowing to dribble over the edges. Allow the ganache to firm before serving.