Disney's Sci-Fi Chocolate Peanut Butter Cake Recipe & Review

Pic courtesy of wdwland.com

I wanted to try a new recipe & was craving for something sweet. I have dined at Sci-Fi Drive quite a few times but never got to try the Chocolate PB cake. I was always too full! I heard it isn't on the menu anymore. I didn't make this recipe exactly how the directions said to so I will tell you how I made mine. The recipe I got said to make it in individual ramekins while I wanted to make one big cake. I used a regular 9x13 cake pan. Make sure to spray or butter pan first. 

Chocolate Peanut Butter Cakes Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™ Makes 12 Chocolate-Pecan Streusel 1 cup all-purpose flour 1 cup sugar 1 1/2 sticks butter, room temperature 1 cup toasted chopped pecans 1/4 cup unsweetened cocoa powder Peanut Butter Filling 1 cup smooth peanut butter 1 cup sweetened condensed milk 1 cup prepared chocolate pudding Devil’s Food Cake 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 cup boiling-hot water 3/4 cup unsweetened cocoa powder 1/2 cup whole milk 1 teaspoon vanilla extract 2 sticks unsalted butter, softened 1 1/4 cups firmly packed dark brown sugar 3/4 cup granulated sugar 4 large eggs, warmed in very warm water for 10 minutes For chocolate-pecan streusel: 1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly. For peanut butter filling: 1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined. For devil’s food cake: 1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside. 2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside. 3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined. For chocolate peanut butter cakes 1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside. 2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans. 3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes. 4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream.

Chocolate Peanut Butter Cakes
Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™
Makes 12

Chocolate-Pecan Streusel
1 cup all-purpose flour
1 cup sugar
1 1/2 sticks butter, room temperature
1 cup toasted chopped pecans
1/4 cup unsweetened cocoa powder

Peanut Butter Filling
1 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup prepared chocolate pudding

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes


For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.

For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.

For devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.

For chocolate peanut butter cakes
1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside.
2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans.
3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes.
4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream. 

First I followed the directions exactly to make the ganache except I used walnuts instead of Pecans because that is what I had. Personally I did not care for the ganache but my husband enjoys it. I think the cake is great enough on its own honestly!

Ganache

I then made the PB filling exactly how the recipe described above.  Oops forgot to take a picture of it! This stuff is SO good I could just eat the pudding by itself! ;)

I then prepared the chocolate cake recipe exactly as described in the recipe. After I had the cake recipe done I mixed the PB filling into the cake mix. Make sure you mix this up well! I baked the cake with a shallow pan of water under it for the first 30-35 minutes to make sure it didn't burn.

After 35 minutes I took the pan out of the shallow water & put back in the oven for 10 minutes or so. Make sure to watch & test the cake often so it doesn't over cook!

After taken out of oven

I let the cake cool for an hour or so before putting the ganache on top. 

This is by far one of the best Disney Recipes I've ever tried. It doesn't hurt that I love the chocolate/PB combo to begin with. How did I never try this cake before?! It is amazing! This will stay in my recipe box for sure!

If you try making this let me know how yours comes out! If you need help with this recipe just ask! I think this would be an amazing snack cake or just use a difference recipe frosting for this. A new staple in my collection for sure!

Please feel free to ask any questions!

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