Thursday, October 6, 2011

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake recipe by Barefeet In The Kitchen
Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze is technically the name for this cake. It turned out so incredibly well; I am thrilled to be sharing it with you. As a couple of my friends will attest, I am NOT a skilled cake decorator. I rarely bake cakes, as I much prefer making cookies and other treats.

However, I do love to bake and I have a great friend celebrating her birthday today! In honor of her, I made this cake. I am wishing Donna the very happiest of Happy Birthdays! Please stop by her blog The Slow Roasted Italian and wish her a fabulous day!

We celebrated last night with a few other friends. It was a great night of visiting and playing with the children who were racing through the house. Luckily, I had some kiwi pops on hand for the youngest kids, because there was no way I was letting my wee one near this cake right before bedtime.

A few months ago, Donna mentioned that she would love a cake that combined peanut butter and chocolate. When I was looking for just the right recipe, I stumbled on this one by Deb at Smitten Kitchen. As soon as I read her description, I knew this was the one. It was perfect! There is absolutely nothing I would change about this recipe when I make it again.

This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this again. This just might be the best chocolate cake I have ever had. It is made in ONE bowl and cleanup for that part of this project was a breeze.

Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze
recipe slightly adapted from Smitten Kitchen, originally from Sky High: Irresistible Triple Layer Cakes
(printable recipe)

Makes an 8-inch triple layer cake

2 cups AP flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, dutch process is possible
2 teaspoons baking soda
1 teaspoon salt
1 cup light flavored olive oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees. Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.

Whisk together all dry ingredients in a large bowl. Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine. Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined. Using a one cup measuring scoop, divide the batter evenly between the three cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.  Remove from the oven and let the cake cool in the pans for 20 minutes or so. Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.

To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting. With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.

Once the cake is fully frosting, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze. The more set the first frosting is, the better the drip effect that will be created by the final glaze.

To decorate with the Chocolate Peanut Butter Glaze, simple pour the chocolate glaze over the top of the cake. Using a large metal spatula (an offset one will work best for this), spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving. Remove the cake about one hour before serving and let it rest at room temperature.

Peanut Butter Frosting
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
4 cups powdered sugar
1/2 cup, plus 2 tablespoons creamy peanut butter

In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy. Add the peanut butter and beat until thoroughly blended.

Chocolate Peanut Butter Glaze
8 ounces semi-sweet chocolate chips
3 tablespoons smooth peanut butter
1/2 cup half and half

In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth. Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.

* This cake is INTENSE. Serve it in the thinnest slices possible. The slice below was meant to be shared with friends and could have easily served four people. ENJOY!

Chocolate Peanut Butter Cake recipe by Barefeet In The Kitchen

37 comments:

  1. The cake looks delicious... Bookmarking this.

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  2. I bet you had to hold the kids back from that cake so you could get some pictures. It looks really good.

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  3. Looks incredibly delicious, Mary!! Wish I had that whole cake in front of me right now :)

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  4. That looks unbelievable. I love smitten kitchen and I've never been disappointed in any of her recipes. What a great way to celebrate a birthday!

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  5. This cake is amazing Mary! You did such an amazing job, it is beautiful and delicious. The peanut butter is not over powered by the chocolate, the flavors and textures are a perfect compliment to each other.

    Thank you so much for taking yourself out of your comfort zone to make such an amazing cake for me. I LOVE IT!!!

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  6. This cake looks gorgeous! Certainly a job well done!

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  7. Love the combo of flavors too... looks decadent!

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  8. It looks so decadent and beautiful!

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  9. Yum yum yum! I've seen this cake floating around the internet, and every time I do, I can feel my resolve weakening a bit. I can't wait for an occasion to make this cake! :)

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  10. Omg, this cake looks sinfully delicious and decadent! I am drooling and wish I had a big piece right now! Thanks for the great recipe and for stopping by!

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  11. This is my very favorite cake EVER. I would gladly eat it on my birthday and yours looks beautiful.

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  12. I love how simple and unassuming it looks! I could definitely go for a slice!

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  13. You are a good friend and you make a very impressive cake!
    Mary x

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  14. Your cake look really good and tempting, bookmarked for future when someone is celebrating Birthday.

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  15. WOW WOW .. that chocolate .. the way it's dripping .. classic presentation!
    It's looking so so so good.

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  16. Mary, just the other day, I was telling my Quay Lo, I don't like to work with chocolate because it is rather messy and hard to clean up but looking at your delicious cake, I get itchy to want to bake one.

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  17. Ooooo. I am copying and pasting this into a Word document. This is going to be a maker. Hmm, Little Man's birthday is coming up shortly...

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  18. Beautiful! You did a great job!

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  19. My mother-in-law and I are drooling over this cake right now. it looks sooooooo delicious :), Miriam@Meatless Meals For Meat Eaters

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  20. That cake is like heaven... but in cake form. I love all the layers that are going on inside of it!

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  21. You have a beautiful blog! Love the look of this chocolate peanut butter cake... can't go wrong with the combo, don't you think? Lovely! :)

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  22. Fab-fabulous! I will definitely try this recipe! Thanks so much!
    Jo-Anna

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  23. I'm not good with cake layers. Can this be baked in a tube pan or 81/2X13 pan and if so, how long would I bake them....thanks

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    1. I have not made this cake in a 9x13 pan, but it should work fine. I would recommend being prepared with a smaller pan as well or a few cupcake liners, just in case there is too much batter. I wouldn't recommend filling the pan more than 2/3 full at most.

      I have made this in a half size sheet cake pan (18x13, if I recall correctly) and it turns out very well. The baking time for this size was about 28-30 minutes. The cupcakes only need about 18 minutes baking time. I would guess 35 minutes or so for the 9x13 pan. Good luck!

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  24. Am I missing the print button?

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    1. The link is at the bottom of the post underneath the last picture. Enjoy!

      http://barefeetinthekitchen-recipes.blogspot.com/2011/10/chocolate-peanut-butter-cake.html

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  25. This cake was amazingly delicious ! Although mine was not pretty compared to yours it was Yummy and a big hit with my family!! definitely most delicious peanut butter cake everrr ! Thanks

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  26. I found your page through Pinterest. I made your chocolate peanut butter cake for our Thanksgiving dessert. It was fabulous. Thanks for sharing.

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  27. I made this for my husband's birthday and everyone loved it!

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  28. Hummm: it looks really delicious!!!!!
    Márcia

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  29. I have made this several times now and it is the best cake recipe ever. Highly recommend it.

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  30. Making this right now. The chocolate peanut butter icing looks so good dripping down. I did use my favorite chocolate cake recipe instead. This will be a hit at my husband's Masonic meeting tomorrow night.

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  31. Mary, this recipe is Perfect for my son is 24th birthday. As I am taking this in the UK and using American measuring cups do you measure everything in the cups or do WE I GH anything on the scales

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    1. I measure everything in the cups. Enjoy!

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