A few weeks ago Martha Stewart devoted an entire show to bloggers of all types…it was great! I was familiar with several of the bloggers but was excited to be introduced to a great new food blog: Smitten Kitchen. I’ve enjoyed reading through her many, many recipes. One in particular, which was featured on that episode of Martha Stewart, is this chocolate peanut butter cake. It looked so decadent and delicious that I knew I needed to make it asap. Plus, it’s the sort of thing I knew Shane would love.
This cake was everything I expected it to be. First, it was a lot of work. Between making the cakes and the frosting/ganache and assembling the layers, I spent many, many hours working on this one. It probably wouldn’t have taken as long if I had ANY skills when it comes to frosting layer cakes. No matter how many times I watch someone frost a layer cake, it never seems as easy when I do it myself. That problem aside, I still thought this cake looked pretty awesome when I finished (despite what my less than stellar pictures show :)). Shane brought the cake to work last week and it was a big hit. Shane said it was moist, rich and had just the right peanut butter flavor. Shane even sent pictures of a slice back so I could have one for the blog since I didn’t try a piece. I would definitely make this again but maybe only for a special occasion.
By Tracey
Chocolate Peanut Butter Cake
from Smitten Kitchen
Cake (makes an 8-inch triple-layer cake)
Ingredients:
- 2 cups all-purpose flour
- 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
- 2 eggs
Directions:
1. Preheat the oven to 350 F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
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 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.
4. 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.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. 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.
Peanut Butter Frosting
Makes about 5 cups
Ingredients:
- 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)
Directions:
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.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
Ingredients:
- 8 ounces seimsweet chocolate, coarsely chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons light corn syrup
- 1/2 cup half-and-half
Directions:
1. 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.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
