Oh my.

I've just found my birthday cake. Never mind that it's two months away, and I don't even care if I'm the one who has to make it. I will have this cake on my birthday.

(Thanks to Callie for the Food and Wine subscription that brought this recipe into my life.)

Crunchy Milk Chocolate-Peanut Butter Layer Cake

Cake:

2 cups plus 2 Tbsp sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 Tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 Tbsp pure vanilla extract
3/4 cup plus 2 Tbsp boiling water

Filling:

1/3 cup sliced almonds
1/2 cup confectioners' sugar
2 large egg whites
1 Tbsp granulated sugar
1/2 cup salted roasted peanuts, coarsely chopped
1 cup creamy peanut butter
2 Tbsp unsalted butter, softened
3 oz milk chocolate, chopped
1 cup Rice Krispies

Ganache:

1 1/4 pounds milk chocolate, chopped
1 3/4 cups plus 2 Tbsp heavy cream, warmed

(Okay, just read those ingredients once more and drool before you get to the directions.)

1. Make the cake: Preheat the oven to 350. Butter and flour a 9 x 13 inch cake pan. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda and salt. In a medium bowl, whisk the eggs, milk, oil and vanilla. Whisk the wet ingredients into the dry ingredients. Whisk in the boiling water. Pour the batter (it will be thin) into the prepared an and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool.

2. Invert the cake onto a work surface. Working carefully, slice the cake horizontaly. Reduce the oven temperature to 325.

3. Make the filling: Trace a 9 x 13 inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse the almonds with the confectioners' sugar until they're finely ground. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle the chopped peanuts on top. Bake for 20 minutes, until lightly browned and firm. Let cool.

4. In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.

5. Make the ganache: In a medium owl set in a saucepan of simmering water, melt the chocolate. Whisk in the cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until thick enough to spread.

6. Assemble the cake: Place the bottom cake layer cut side up on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over the filling, then top with the second cake layer. Refrigerate until firm, at least 1 hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Cut and serve.

So... maybe it'll take me the next two months to make this cake, but it will be mine. Oh yes, it will be mine.

(Anyone wanna join me for a birthday party?)

[Edited to add: I looked at the recipe in the magazine again after writing out all of these directions. The time required to make this cake is 4 hours. I'll still be making it. I am undeterred.]