If you know anything about me, you’re probably aware of my obsession with all things chocolate and peanut butter. I wish I was kidding when I say that I consider Reese’s cups to be a large part of my individual food pyramid. It goes: sour cream and onion chips, Reese’s cups, mashed potatoes, and then everything else.
So when my roommate told me that she wanted this specific cake for her birthday, I jumped at the opportunity to dive face first into a bowl of peanut butter icing. I think all birthdays should end with this cake. Or if you’re not celebrating a birthday and just want to try the most amazing cake on the face of the planet, you should make this one.
It is super moist, like ridiculously moist for a cake and everything about it is delicious. We should talk about how rude it is for dry cakes to exist. I think the only thing worse than a dry and tasteless cake is.. actually that is the worst thing ever.
I wish it wasn’t against social norms to just eat cake for dinner, because I could totally eat this entire cake in one sitting. Between you and me, I almost devoured the entire bowl of icing as I was making it, it’s that ridiculously good. As I was sneaking tastes of the icing, Meg was eating any bits of cake that were left in the pan or the batter in the bowl. To be honest, it’s a miracle that the cake was finished.
If you are a diehard chocolate and peanut butter connoisseur then you need to try this cake. And if you are not a baker, have me make it for you. I swear it is worth it and I really wouldn’t mind.
Chocolate Peanut Butter Cake with Chocolate Ganache
Adapted from Smitten Kitchen.
Recipe makes a three-tier, 8-inch cake.
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 350 degrees and spray three 8-inch round baking pans with oil.
Combine flour, sugar, cocoa powder, baking soda, and salt in a mixing bowl. Add vegetable oil and sour cream and mix on low until blended. With the mixer running, slowly add the water a little at a time until completely incorporated. Add in vinegar and vanilla. Last, crack in the eggs and beat until smooth. Batter should be thin like a boxed batter. Remove from mixer and scrape down sides of bowl, making sure all ingredients are mixed in. Divide the batter among the three baking pans.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 to 20 minutes, then invert onto a wire rack and cool completely.
To frost: place one layer on the cake stand and spread 2/3 cup frosting evenly over the top. Repeat with second layer. Place the third layer on top and frost top and sides with remaining frosting.
To decorate with the chocolate ganache: pour the glaze over the top of the cake and using a knife or spatula, spread just to the edges of the cake and allow it to drip down the sides. Refrigerate for 30 minutes uncovered until the glaze has hardened.
Peanut Butter Icing
Adapted from Ina Garten.
1 1/2 cups confectioners’ sugar
1 1/2 cups creamy peanut butter
8 tablespoons unsalted, room temperature butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup heavy cream
Place confectioners’ sugar, peanut butter, butter, vanilla, and salt in a mixing bowl and beat on low until all ingredients are incorporated.
Add cream and blend until completely combined and smooth
Peanut Butter Chocolate Ganache
8 oz semi-sweet chocolate, coarsely chopped
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
– In a bowl over a pot with simmering water, combine chocolate, peanut butter, and corn syrup. Mix until smooth.
– Remove from heat and whisk in half-and-half until mixture is shiny. Pour on cake when still warm.
I just ask that you pay for the ingredients and let me take a large chunk of it home.