Tagalong Cake
Indulge in the ultimate dessert mash-up with this irresistible Tagalong Cake, inspired by the classic cookie but elevated to a show-stopping treat. Featuring a buttery, crumbly shortbread crust as the base, this recipe layers creamy, sweetened peanut butter and a glossy semi-sweet chocolate ganache to create the perfect trio of textures and flavors. With just 30 minutes of prep time, this no-fuss cake delivers decadent results that are ideal for celebrations, potlucks, or simply satisfying your sweet tooth. A dream for peanut butter and chocolate lovers, this cake is chilled to perfection before slicing into 12 decadent servings. Perfect as a no-bake-like dessert with just a hint of oven time, the Tagalong Cake will be the star of your dessert table!
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Recipe Information
Ingredients
- 170 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 300 grams Creamy peanut butter
- 120 grams Powdered sugar
- 60 milliliters Heavy cream
- 200 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly or lining it with parchment paper.
In a large mixing bowl, cream together 170 grams of softened butter and 150 grams of granulated sugar until light and fluffy.
Add 2 teaspoons of vanilla extract and mix until incorporated.
In a separate bowl, whisk together 250 grams of all-purpose flour and 0.5 teaspoons of salt. Gradually add this to the wet ingredients, mixing until a crumbly dough forms.
Press the dough evenly into the prepared cake pan to form a shortbread crust. Use the back of a spoon or a measuring cup to smooth it down.
Bake the crust for 18-20 minutes or until lightly golden. Remove from the oven and let it cool completely in the pan.
In a medium bowl, mix 300 grams of creamy peanut butter and 120 grams of powdered sugar until smooth. Spread this mixture over the cooled shortbread crust in an even layer.
In a small saucepan, heat 60 milliliters of heavy cream over medium heat until it begins to steam (do not boil). Remove from heat and pour the cream over 200 grams of semi-sweet chocolate chips. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and glossy.
Pour the chocolate mixture over the peanut butter layer, spreading evenly with a spatula.
Refrigerate the cake for at least 2 hours or until the chocolate is set.
Remove the cake from the pan, slice into 12 pieces, and serve. Enjoy your Tagalong Cake!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 33.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
