Peanut Butter Chocolate Cake recipe – It’s beginning. The first of my close friends turns 21 today spurring a domino effect of parties, cakes, and memories that can swing between forgettable, amazing, some-that-shouldn’t-be-remembered, and those that bring you closer together. It’s a fun time, despite the drunken escapades that ensue from the obligatory “let’s get the birthday girl drunk” party, and eventually lead to, “hey is it cool if I crash on your couch”es around 3AM. But that’s another story for another time. see also : Triple Citrus Cupcakes recipe
Amy is one of my closest friends, and she recently returned from studying abroad a year in Barcelona, Spain. Not only did she return, but she filled our empty bedroom downstairs becoming our fourth roommate. Let’s just say catching each other up on a year worth of happenings is not as difficult as I first perceived. She has been there in the past for me, for both the good times, and the bad, but most importantly (at least here) she has been my dessert guinea pig. Throughout high school I dabbled in my Mom’s old cookbooks looking for something to bring to a get together (we had potlucks a lot (okay, not a lot, but enough for 16 year olds)) and she was always the one I’d make a test batch for to see how well my creations would be received. Her going away present was a couple of boxes of fudge, and a mix CD – both things were enjoyed.
As I began perusing recipe weblogs earlier this summer, I came across this cake, and immediately my brain screamed, “AMY!!”. I instantly bookmarked it, and kept it in the files until she returned to campus, and was ready to put on her party hat. There is nothing (dessert-wise) I think Amy loves more than peanut butter and chocolate, separate or combined. Plus, if you can make a cake for 12 people that tastes like a Reese’s cup, they’re bound to keep you around.
NOTE: This cake is INTENSE. It should feed at least 16 people. Cut small, and have vats of milk on hand, for you shall need them.
Chocolate Peanut Butter Cake (From SmittenKitchen.com)
Makes 3, 9-inch 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 vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
Preheat oven to 350F, grease and line (with parchment) three 9-inch round cake pans.
Combine the flour, sugar, cocoa powder, baking soda and salt. Whisk to combine. Add the oil and sour cream, and whisk, making sure to get out all the lumps. Slowly whisk in the water (It will be a runny batter, don’t worry, you didn’t do anything wrong). Whisk in the vinegar and the vanilla. In a separate bowl, whisk the eggs, and slowly whisk them into the mixture. Pour the mixture evenly into the three pans. Bake for 30-35 minutes, or until a toothpick inserted into the middle of each round comes out clean. Remove from the oven and let cool in the pans about 30 minutes. Remove from the pans, and let cool on a rack completely. Wrap each round in plastic wrap, and freeze for 45-60 minutes (This will make them easier to work with as this is a VERY soft cake). Place one round on your cake plate, and spread about 2/3 – 1 cup of the Peanut Butter Frosting (below) all the way to the edges. Assemble the cake, and apply a thin layer of frosting on the outer layer (crumb coat – this helps make the final product look better). Refrigerate for about 30 minutes. Finish frosting and let refrigerate for at least one hour. While refrigerating, prepare the Chocolate Peanut Butter Glaze (below). Pour the glaze in the center of the cake, and let run down the sides. Refrigerate for at least another hour. Serve with ice cream and LOTS of milk. see also : Strawberry Tropics Cake (premix) by Betty Crocker
Peanut Butter Frosting
10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups powdered sugar
2/3 cup smooth peanut butter (preferably not “natural” so the oils don’t separate)
With an electric mixer, cream the butter and cream cheese. Slowly add in the powdered sugar and whip until smooth. Add in the peanut butter, and mix until no longer streaky.
Chocolate Peanut Butter Glaze
8oz semisweet chocolate
2 Tablespoons Light corn syrup
3-4 Tablespoons Peanut Butter
½ – ¾ half and half
In a double boiler, add the chocolate, corn syrup and peanut butter. Heat and whisk until everything is melted and combined. Remove from heat, and slowly whisk in the half and half until your desired consistency is reached. (Runnier – add more, and vice versa)