Chocolate Peanut Butter Cake
Source: Smitten Kitchen
Serves 12-16
Cake Ingredients
2 cups (250 grams) all purpose flour
2 1/2 cups (500 grams) sugar
3/4 cup (about 65 grams) unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup (235ml) natural vegetable oil such as canola, soybean or vegetable blen
1 cup (240 grams) sour cream
1 1/2 cups (355 ml) water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs
1/2 cup coursely chopped peanut brittle (I skip this)
Steps to make it
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans (I only ever use 2 because the cake is too rich for me with 3). Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
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 (or 2) prepared cake pans.
Bake for 30 to 35 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. (These cakes are very, very soft. They are a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
Peanut Butter Frosting Ingredients
Makes about 5 cups
10 ounces (285 grams) cream cheese, at room temperature
1 stick (115 grams, 4 ounces or 1/2 cup) unsalted butter, at room temperature
5 cups (600 grams) confectioners’ sugar, sifted
2/3 cup (170 grams) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
Steps to make it
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.
Add the peanut butter and beat until thoroughly blended.
Assembling the cake
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 1/3 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.
Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.
Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.
Chocolate-Peanut Butter Glaze Ingredients
Makes about 1 1/2 cups
8 ounces (225 grams) semisweet chocolate, coarsely chopped
3 tablespoons (50 grams) smooth peanut butter
2 tablespoons (40 grams) light corn syrup, honey or golden syrup
1/2 cup (120 ml) half-and-half
Steps to make it
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.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Pour over the top of the assembled cake so it drips down the sides.
Rebecca’s birthday is next Saturday so I’m writing about the Chocolate Peanut Butter cake I’ve made for her a time or two. She is the longest member of my bookclub and we met there 24 years ago. I believe Sarah is second and I’m third. I met her when she was newly married before she had kids. Tara started the bookclub and I started going because my mom worked with her mom and they decided we would like each other because we both enjoyed traveling. I did like Tara, though she moved away to go to grad school. The bookclub has grown and become a really delightful group of ladies who make amazing food. We even talk about the books a bit. In the beginning we met at restaurants or coffee shops, though I think after the first year or so we started meeting at each other’s houses.
On occasion we’ve taken the day off work and gone book shopping, had a lovely lunch, or planned an entire day using gift cards we’d received. An avid gardener, Rebecca has attended many of my garden parties (there is one coming up this Saturday May 11th at 11!). My favorite memory of Rebecca at my garden party was her chat with Robin about how to keep pests out of the garden. I think Robin was going to try wolf urine and as she left Rebecca told her “Good luck with the wolf urine!” Maybe it was fox urine. It was predator urine for sure. Our conversations are always unique.
For my 38th birthday I hosted a cooking class at Kitchen Window. I got the idea from Tammy, but it was so fun having friends make different parts of the meal and then sit down to a lovely dinner together. The gift that Rebecca has given for me for my birthday a few times is help weeding my garden. I do really enjoy gardening, but I can get really behind on weeding so this is one of my favorite gifts. Add to that getting to chat and weed at the same time - it doesn’t feel like work anymore.
It all started on my 40th birthday when I learned there was mold in the basement and kids coming for sewing camp 2 weeks later. I had the mold remediated, but I needed help getting the room ready for the kids. So many of my friends showed up to help that Rebecca and Kristin ended up weeding the garden for me. I seriously know the best people!
And because I like to show off the work I did on the room in 2021, My neighbor Kevin put in cabinets, cork floors, a cedar lined cabinet, and a window seat. This room is truly my favorite now.
This cake is incredibly rich and delicious. I’m not as much of a fan of chocolate, but Rebecca doesn’t really think it’s dessert unless chocolate is involved (angel food cake is the exception). Beth loves chocolate just as much and is the only one I know who is capable of eating more than one small piece of this cake in a sitting. I’ve brought this cake to a restaurant for Adrian’s birthday because it’s bound to be better than most desserts on a menu and then I get to bake a cake :) A piece of this cake is perfect with a big glass of milk or some red wine. When I made the cake above it broke apart (I have interesting baking adventures in Denver), but it still tasted just as delicious after I frosting glued it together. I always make it a double layer cake because I cannot eat even one small piece if there is 3 layers of frosting. It’s too much for me, but chocolate isn’t my very favorite and I often scrape off frosting. This cake is heavy when carted around. I’m pretty sure I could injure someone with it if I needed to. Hopefully the only assaulting I’ll ever need to do with cake is when I press friends and sometimes total strangers to have a piece telling them: “My last name is Baker. It works out great. This [insert baked item here] is amazing. You should have some.”
I love that Rebecca’s birthday is in the springtime. The world celebrates her with blooming trees and tulips and the first real sign that we have finally made it into a permanent spring. My other favorite memory from Rebecca was her wish that she will die as an old woman in the fall right before winter really hits. She can enjoy the spring, summer, and early fall but avoid the cold of winter. Though she is the most determined of all my friends to get a walk in unless the temperature is below zero. Happy birthday friend.
