Chocolate Peanut Butter Cake

Submitted by:
Source: Offally Tasty Blog at http://offallytasty.wordpress.com/2011/01/30/chocolate-peanut-butter-cake/
I do not own this recipe or blog

Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · cake · chocolate · butter · peanut ·

Ingredients

Sour Cream Chocolate Cakes

2 c all-purpose flour
2 1/2 c sugar
3/4 c unsweetened cocoa powder
2 t baking soda
1 t salt
1 c canola oil
1 c sour cream
1 1/2 c water
2 T distilled white vinegar
1 t vanilla extract
2 eggs

Peanut Butter Cream Cheese Frosting

10 oz cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 c confectioners’ sugar, sifted
2/3 c smooth peanut butter (not organic)

Chocolate-Peanut Butter Glaze

8 oz semisweet chocolate, coarsely chopped
3 T smooth peanut butter
2 T light corn syrup
1/2 c half-and-half

Method

â—¦Heat oven to 350°F
◦Grease the bottoms and sides of three 8″ round cakepans and then line the bottom of each pan with a round of parchment paper
â—¦In a large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt. Combine well
â—¦Add the oil and sour cream and whisk to blend
â—¦Gradually beat in the water, followed by the vinegar and vanilla
â—¦Add the eggs and beat until thoroughly combined
â—¦Divide among the 3 prepared cake pans and bake for 30-35 minutes or until a tester comes out almost clean
â—¦Cool cakes in the pans for 20 minutes, then remove from pans, peel off the parchment and cool the cakes on the wire racks

While the cakes cool, make the frosting:

â—¦In a large bowl, beat the cream cheese and butter until fluffy and thoroughly combined, being sure to scrape down the sides of the bowl
â—¦Add the powdered sugar 1 cup at a time and beat on low after each addition, scraping down the sides of the bowl each time
â—¦Beat on medium until fluffy
â—¦Add the peanut butter and beat until combined

Frost the cake:

â—¦Place one layer, flat side up, on a cake plate
â—¦Dollop 2/3 c. of the Peanut Butter Frosting onto the first layer and spread evenly over the top
â—¦Repeat with the next layer
â—¦Place the third layer on top and do a thin crumb-coating on the tops and sides of the cake
â—¦Chill for 15 minutes
â—¦Use the rest of the frosting to thoroughly coat the top and sides of the cake
â—¦Chill the cake for 15 minutes or until the ganache is ready

Make the ganache:

â—¦In a small, heavy-bottomed sauce pan over very low heat, combine the chocolate, peanut butter, corn syrup and half and half
â—¦Stir until melted and shiny
â—¦Use while still warm

Glaze the cake

â—¦Pour the warm glaze over the top of the chilled glaze and use an offset spatula or knife to spread the glaze evenly, allowing it to drip randomly and artistically over the edges of the cake
â—¦Refrigerate, uncovered for at least 30 minutes to set the glaze
â—¦Allow the cake to come to room temperature for at least an hour before serving

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.