Chocolate sheet cake with peanut butter ganache (low FODMAP)

15 Minutes Prep • 30 Minutes cook/finish • Gluten-free • Low FODMAP • Makes 12 pieces • Ok to make ahead: Steps 1 - 5

It’s National Peanut Butter Day, so of course, I couldn’t resist bringing this favorite recipe back to you! If you love chocolate and peanut butter, you’re really going to LOVE this cake! It’s the perfect combination of moist chocolate cake with creamy peanut buttery chocolate ganache. The peanut butter cup topping brings it all together. My mother-in-law tells me this is her all-time favorite cake and that’s saying something coming from her!

Ingredients: Cake

2 cups white sugar

2 cups gluten-free flour (I used 1 ½ cups King Arthur Measure for Measure and ½ cup gfJule’s All-Purpose Flour)

½ teaspoon salt

1 stick butter

½ cup vegetable oil (I used Canola oil)

1 cup Water

¼ cup unsweetened cocoa powder

½ cup lactose-free whole milk mixed with ½ tablespoon of white vinegar (to sour)

2 Eggs

1 teaspoon baking soda

1 teaspoon Vanilla

10 - 12 Justin’s mini dark chocolate mini peanut butter cups, chopped

Ingredients:  Ganache

7 ounces semi-sweet chocolate chips (I used Guittard)

7 ounces milk chocolate chips (I used Guittard)

2/3 cup heavy cream (or lactose-free half and half)

2/3 cup creamy peanut butter

Directions: Cake

(1) Prepare: Preheat over to 350 degrees F and grease and flour an 11” x 17” rimmed baking sheet. Combine milk and vinegar and set aside.

(2) Combine dry ingredients: In a mixing bowl combine sugar, flour, and salt and set aside.

(3) Blend the cocoa butter: In a saucepan, melt the butter with the water, oil, and cocoa powder and heat just until it starts to boil.

Pour hot mixture over flour mixture and stir well to combine.

(4) Add the eggs and dry ingredients: Beat the eggs together with the soured milk and then stir into the chocolate mixture until well combined. Add baking soda, and vanilla and stir to combine.

(5) Bake: Pour into the prepared pan and bake for 20 minutes. Remove from oven and let cool.

Directions: Ganache

(1) Melt the chocolate: In a microwave-safe bowl, melt together the semi-sweet and milk chocolate chips with the cream or half and half until melted and smooth.

(2) Add the peanut butter: Swirl in the peanut butter and stir until smooth, cooled, and slightly thickened. Spread the ganache over the cooled cake reaching all the edges.

(3) Finish: Sprinkle with chopped peanut butter cups.

(4) Plate and serve: Allow the cake to set at least one hour in the fridge or two hours at room temperature. Then, slice and serve.

Eat and enjoy every bite because you can!

Pro Tip: Want to save time? Use a good gluten-free chocolate cake mix (such as Bob’s Red Mill Gluten-free chocolate cake or King Arthur gluten-free chocolate cake mix). But make the chocolate peanut butter ganache from scratch. It’s the game-changer here.

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