Yum! This has to be one of the Greatest Cakes ever! So rich and chocolaty it just melts in your mouth.
This is my sons favorite and he wanted it for his birthday. So here it is. This
Chocolate Peanut Butter Cake Recipe does take some time, and a little bit of work; but the result are fabulous.
2 cups all-purpose flour-sifted
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
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
1. In a large bowl combine all the dry ingredients. Wisk or mix them until thoroughly combined.
2, Add the rest of the ingredients and mix with a mixer. Till smooth (about 3 minutes).
3. Spray 3- 9 inch cake rounds with nonstick. Divide the cake mix between the 3 pans
4. Bake at 350 degrees for 30-35 minutes or until a tooth pick or table knife inserted comes out clean.
5. Remove from oven and let cool.
6. This is a very moist cake to work with. I removed them by placing them upside down, then into the freezer for about 30 minutes to make them easier to work with.
Peanut Butter Frosting
Makes about 5 cups
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, preferably a commercial brand (because oil doesn’t separate out)
1. 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.
2. Add the peanut butter and beat until thoroughly blended.
3. Place the 1st cake round side down. Frost the layer. Then repeat the process for the next, finish frosting by coating the tops and sides.
( This is a light colored frosting-the crumbs will show though from the dark chocolate. If you wish you can lightly frost it first, then place it in the freezer or fridge to let it set. Then re frost it)
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d 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.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
3. Pour over the cake and let set.