Drop of Disney

Happy Friday! This week brought us National Peanut Butter Day and National Chocolate Cake Day and what better way to celebrate than combining the two! These Chocolate Peanut Butter Mickey Cakes have a rich dark chocolate cake, a smooth peanut butter filling, and are topped with a chocolate ganache drizzle and chocolate Mickey ears! A perfect combination of chocolate and peanut butter!

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Awhile ago, I found a brownie bowl pan on sale from King Arthur Baking. I thought it would be great for ice cream bowls and other treats so I picked it up and have been looking for the perfect opportunity to use it since then. The pan has an indent in the center so that the resulting cakes have a little well that you can fill with frosting, ice cream, mousse, or anything else that sounds good! It’s still available on King Arthur Baking (though no longer on sale) and a nearly identical pan is available on Amazon for less.

When I was thinking about dessert for this week, I remembered seeing a recipe for a chocolate peanut butter cake using this pan and so I’ve adapted it and added a little Disney magic to make these adorable Chocolate Peanut Butter Mickey Cakes.

Start my making the chocolate cakes. In a large bowl, combine the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, salt, and baking soda. For this recipe, I used King Arthur’s Double Dutch Cocoa Powder, but any dutch processed cocoa will work. Espresso powder might seem a little unusual, but it heightens the chocolate flavor. I used espresso powder from King Arthur, but it’s also available at Target and other grocery stores.

Add the eggs, oil and vanilla and beat until smooth. Gradually add the water, beating until smooth. Stir in the mini chocolate chips and tap the pan on the counter to bring up any air bubbles. Spray the brownie pan with some cooking spray and then divide the batter between the six wells in the pan. Bake the cakes for 25-28 minutes at 350 F.

Cool the cakes for 10 minutes in the pan before transferring to a wire rack to cool completely. The easiest way to remove the cakes from the pan is to place a wire rack on top of the pan and then flip the pan over. If needed, use a serrated knife to trim the bottoms of the cakes so they’re flat. Just be careful not to trim too much or you’ll make a hole in the center of the cake.

Next make the peanut butter filling by combining the sugar, peanut butter, and vanilla in a medium bowl. It’ll look crumby. For this, I used creamy Skippy Peanut Butter, but any creamy peanut butter will work. Add the milk and beat just until smooth.

To make the chocolate Mickey ears, I melted some dark chocolate candy wafers and spread them onto a wax paper lined work surface. I really like Ghirardelli’s chocolate candy wafers but Wilton’s or another brand will work as well.

Once the chocolate has set, use a 1 1/2 inch round cookie cutter to cut out the ears. Set aside until you’re ready to decorate the cakes.

The final piece is the chocolate ganache drizzle. For this, combine some of the leftover mini chocolate chips and heavy cream in a small bowl. Heat it in the microwave for about 30 seconds and then stir it together until the chocolate and cream are well combined. I found it easier to use a piping bag to drizzle over the cakes but you can also just use a spoon.

With all of the parts made, it’s time to assemble the cakes! First, place a couple spoonfuls of peanut butter filling into the center of each chocolate cake. Then, add a drizzle of chocolate ganache over the top. Finally, gently press two chocolate circles into the sides of the peanut butter filling to make Mickey’s ears.

Enjoy! Happy National Peanut Butter and National Chocolate Cake Day!

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Chocolate Peanut Butter Mickey Cakes

These Chocolate Peanut Butter Mickey Cakes have a rich dark chocolate cake topped with a creamy peanut butter filling, chocolate ganache, and chocolate Mickey ears! A perfect combination!

Course Dessert

Keyword Cake, chocolate, mickey, Peanut Butter

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6 cakes

Ingredients

Chocolate Cake

• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 6 tablespoons dutch processed cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 2 large eggs, room temperature
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ cup + 2 tablespoons water
• ¼ cup mini semisweet chocolate chips

Peanut Butter Filling

• 2 cups powdered sugar
• ¾ cup creamy peanut butter
• 1 ½ teaspoons vanilla extract
• 5 tablespoons milk

Chocolate Ganache Drizzle

• ¼ cup mini semisweet chocolate chips
• 2 tablespoons heavy cream

Chocolate Mickey Ears

• ½ cup dark chocolate candy wafers

Equipment

• brownie bowl pan
• piping bag
• 1 1/2 inch round cookie cutter

Instructions

Chocolate Cake

1. Preheat the oven to 350 F. Spray the brownie bowl pan with cooking spray. Set aside.
2. In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, salt, and baking soda.
3. Add the eggs, oil, and vanilla and beat until smooth.
4. Gradually add the water, beating until smooth.
5. Stir in the mini chocolate chips.
6. Divide the batter between the six wells in the brownie bowl pan. Tap the pan on the counter a couple times to remove air bubbles.
7. Bake the cakes for 25-28 minutes or until the cakes spring back when lightly touched.
8. Cool the cakes for 10 minutes in the pan before transferring to a wire rack to cool completely. The easiest way to remove the cakes from the pan is to place a wire rack on top of the pan and then flip the pan over.

Peanut Butter Filling

1. In a medium bowl mix the sugar, peanut butter, and vanilla until crumbly.
2. Add the milk and beat just until smooth.

Chocolate Ears

1. Place the chocolate candy wafers into a small microwave safe bowl.
2. Melt the candy wafers in the microwave, stirring every 30 seconds.
3. Place a piece of wax paper on a flat work surface.
4. Spread the chocolate onto the wax paper, making a layer of chocolate about ¼ inch thick.
5. Let the chocolate set.
6. Cut out the Mickey ear shapes using a small round cookie cutter.

Chocolate Drizzle

1. Place the mini chocolate chips and heavy cream in a small microwave safe bowl.
2. Microwave for 30 seconds.
3. Stir the chocolate and cream together until well combined.
4. Transfer to a piping bag.

Assembly

1. If needed, use a serrated knife to trim the bottoms of the chocolate cakes so that they sit flat.
2. Scoop the peanut butter filling into the cakes.
3. Pipe the chocolate drizzle over the tops of the cakes.
4. Add two chocolate ears on either side of the peanut butter filling.

Recipe Notes

adapted from King Arthur