Ultimate Chocolate Peanut Butter Cake
Ingredients:
For the Chocolate Cake Layers
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
For the Peanut Butter Frosting
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter
For the Chocolate-Peanut Butter Glaze
8 ounces bittersweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
Instructions
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans.
Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
For the Chocolate Cake Layers
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them
well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the
vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the
bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for approximately 25 minutes, or until a cake tester or wooden toothpick inserted in the center
comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully
peel off the paper liners, and let cool completely. Wrap the cakes in plastic wrap and place in the
freezer for at least half an hour, or up to a couple of days, in advance.
For the Peanut Butter Frosting
4. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and
scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3
to 4 minutes.
5. Add the peanut butter and beat until thoroughly blended.
For the Chocolate-Peanut Butter Glaze
6. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut
butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is
smooth.
7. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Assemble the Cake
8. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3
cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last
layer on top and frost the top and sides of the cake with the remaining frosting. Refrigerate the
frosted cake for at least half an hour to set the frosting.
9. To decorate with the Chocolate–Peanut Butter Glaze, simply pour the glaze over the top of the
cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down
the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze
and frosting to set completely. Remove about 1 hour before serving.
Wow this cake was intense. And way more work than I was expecting. If I ever get to take cooking classes I would love to learn more about making layer cakes. I suck at it. I did take a picture of the whole cake but it looks terrible so I just didn't post it. It turnout pretty on the inside though :)
This is one of those recipes where you need to read through the whole thing first before you start cooking. There were a lot of things I messed up on. And it probably wouldn't have felt like so much work if I did what the blogger suggests and make it over a couple of days.
When you make the chocolate glaze, let it cool/set for a few minutes before pouring it on the cake. Mine was all runny and warm so it just spilled over the top of the cake and pooled up on the plate. So hideous.
It was very rich and delicious though. The kids gobbled it up! It's a lot like the strawberry cake I made where the frosting in the middle would have been plenty.
