Peanut Butter Cake With Salted Chocolate Ganache

• FOR THE CAKE:
• 1-1/4 cup Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 cups Butter, Softened
• 1/2 cups Creamy Peanut Butter
• 1/2 cups Packed Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla Extract
• 2/3 cups Soy Milk
• FOR THE VEGAN GANACHE:
• 2/3 cups Non-dairy Milk
• 8 ounces, weight Semi-sweet Chocolate
• 3 Tablespoons Maple Syrup
• Flaky Sea Salt, For Sprinkling On Top

1. Preheat oven to 350u0b0F and grease an 8-inch round cake pan. Set aside.
2. For the cake, sift together the dry ingredients in a medium size bowl. In another bowl, beat together the butter, peanut butter and brown sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
3. Add the soy milk and dry ingredients alternately, beating well after each addition. Pour batter into the prepared pan and bake for 25 minutes, or until the sides of the cake begin to pull away from the pan. Turn over onto a large plate and let cool while you make the ganache.
4. To make the ganache, bring the soy milk to a simmer on the stove. Pour over the chocolate chips , add the maple syrup and stir together until smooth. Let sit for 15 minutes to cool.
5. Pour ganache evenly over the cake so it drips down over all the sides. Place cake in the fridge for another 15 minutes so the ganache can set, then sprinkle flaky sea salt over the top.

cake, flour, baking powder, ubc, ubc, peanut butter, brown sugar, egg, vanilla, milk, ganache, milk, chocolate, maple syrup, salt

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cake-with-salted-chocolate-ganache/ (may not work)