AKA sour cream-chocolate cake with peanut butter frosting and chocolate-peanut butter glaze, whew! This cake comes from the fabulous cook book Sky High Cakes. I cant recommend this book enough! I have yet to try a cake out of this book that has let me down. The flavor combinations are innovative. If you love making celebration cakes get your self a copy!
I love the PB and chocolate combo. Forget about expensive Belgian chocolate truffles hand me a Reese's Peanut Butter Cup and I am one happy blissed out girl. I did a little google-ing to give kudos to whoever came up with this flavor combo. It seems peanut butter first hit the scene in 1890. It is credited to a Dr. John Kellogg ( yep the cereal Kellog!) as a nutritious food for patients with no teeth. So even when I lose all my teeth from eating too many sweets I will still have peanut butter to comfort me! By 1904 Peanut butter "hit the limelight" as a health food. Then along came the 1920's and the first commercially available peanut butter was produced and marketed. It was called Skippy!
As far as I can tell 1922 is the inception of the Reese's penny cup which later became the beloved Reese's peanut butter cup. So is H.B. Reese the genius who first combined chocolate and peanut butter? Whoever it was, I thank YOU!
And now the Cake!
Make this! you will not be sorry! I made this cake for a birthday party... three 8" inch layers... and it was devoured! Not a single piece left for breakfast :( I warn you it is super rich but oh sooo yummy!
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistible Triple-Layer Cakes
Makes an 8-inch triple-layer cake
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
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. 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. Freeze them if you have time!
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
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 won'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.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semi-sweet 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.
Tip: The cake is really moist and delicate. One of the layers cracked and started to fall apart as I built and filled the cake. Next time I would freeze the layers before assembling.