Discover the Delicious Secret Behind This Drunken Dessert!
Love chocolate and peanut butter? Then you certainly will love this Drunken Peanut Butter Cup Poke Cake!
Things to know:
What is the origin of poke cake?
The poke cake originated in the United States in 1976 as a marketing invention by Jell-O to boost sales. The recipe involved poking holes in a baked cake and pouring liquid gelatin over it, allowing the gelatin to seep in and create colorful, moist streaks. This was a way to adapt Jell-O for modern dessert trends, as gelatin salads were declining in popularity.
What is the point of a poke cake?
A poke cake is a cake that is baked (typically in a rectangle baking dish), then while it’s still warm holes are poked into it, and a liquid or syrup is poured over it to add extra flavor and moisture. Poke cake recipes are known for being incredibly moist and delicious.
Was Godiva liqueur discontinued?
Yes, Godiva discontinued its line of chocolate liqueurs, a move that surprised many bartenders and home mixologists. While you might still find some older bottles in certain markets, the product is no longer being manufactured. Many alternative chocolate liqueurs are available, such as those from Bremers or Mozart.
Is Ghirardelli French or Italian?
Italian…but you could also argue American. Their chocolate factory was established in San Francisco, CA by Domenico “Domingo” Ghirardelli in 1852. Born in 1817 in Rapallo, Italy, Ghirardelli served as a Genoa confectioner’s apprentice and at a young age developed a strong interest in the business.
Why is Ghirardelli so famous?
Ghirardelli is famous for its use of high-quality ingredients and commitment to controlling the entire chocolate-making process, which results in a smooth, rich flavor. The company’s long history, dating back to the California Gold Rush, also contributes to its fame, as does its iconic San Francisco location and various popular products like the signature chocolate squares and baking chips.
Ingredients:
Cake
2 15 oz box Ghirardelli Ultimate Chocolate Premium Brownie Mix
Filling
½ cup milk
1 oz Semi-sweet Chocolate Chips
⅓ cup creamy peanut butter
¼ cup powdered sugar
Frosting
9 oz semi-sweet chocolate chopped
3/8 cup heavy cream
3 T Godiva Liqueur
⅓ cup creamy peanut butter
¼ cup butter softened
⅓ cup powdered sugar
½ cup plus 2 T whipping cream divided
Toppings
Instructions
Cake
1. Make the cake using the instructions on the box.
Filling
1. In a medium saucepan over medium heat, bring the milk to a simmer. Remove from heat and add the chocolate chips. Let sit a few minutes to melt, then whisk until smooth.
2. Add the peanut butter and the powdered sugar and whisk until well combined. Set aside about 3 tablespoons of the filling (for drizzling over the cake when it’s frosted).
3. Use the handle of a wooden spoon to poke holes all over the cake. Pour the remaining filling over the cake, allowing it to seep into the holes. Refrigerate 30 minutes to set.
Frosting
1. In a large bowl, beat together the peanut butter and butter until smooth with a hand mixer.
2. Mix in the powdered sweetener.
3. Add two tablespoons of the cream and beat in to lighten.
4. In another bowl, beat the remaining cream until it holds stiff peaks. Add the whipped cream to the peanut butter mixture and beat on low until just combined.
5. In a separate bowl, melt the chocolate and stir in heavy cream and liquor.
6. Combine the chocolate mixture with the peanut better mixture.
7. Spread the frosting over the chilled cake.
Toppings
1. Sprinkle the top of the cake with the chopped peanut butter cups and mini chocolate chips and drizzle with the remaining filling. (Rewarm the filling gently and add a few teaspoons of liquid if it’s too thick).
2. Refrigerate another 30 minutes to firm up the frosting.
3. Serve and ENJOY!
Equipment used:
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
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