Chocolate Peanut Butter Cake
Every year for my husband’s birthday I have cooked him a special birthday dinner that always includes chocolate birthday cake. When we started dating eleven years ago (wow that makes me feel old!), his cake came from a Duncan Hines box and looked like a child had wrote ‘Happy Birthday’ on the top. No joke. My claim to fame in my younger years was that my baking was always ugly but tasty. While I am still a far cry from a professional baker, I have learned a few tricks over the years that have made my cakes look not just edible but delicious!
I want to give a shout out to my favourite cooking blog: Smitten Kitchen. Deb Perelman has spent significant time discussing what the freezer can do for you and your cake-making. If you have time, check out her post on layer cake tips.
To summarize- make your cake weeks (or even a few months if you have a deep freezer and your cake is well covered) in advance. Trim the cake if necessary and apply your frosting directly from the freezer. Frozen cakes are far easier to handle. It is also important to apply a frosting ‘base layer’ and allow this layer to set in the fridge before applying the final frosting coating. This will ensure that the finished cake frosting does not have crumbs mixed into it. Lastly, apply the final frosting coating using an offset spatula. If you plan on applying any decor, lettering, or in this case ganache, return the frosted cake to the refrigerator to ensure that it is set.
I made this chocolate cake a week in advance, made the frosting the day before and assembled the cake the morning of the birthday. While it was a bit of work, it was well worth the effort. The peanut butter was subtle and complemented the chocolate cake fantastically. My husband has declared this to be the best cake I have ever made. Or as I now consider it- the one to beat!
Chocolate Cake with Peanut Butter Frosting and Chocolate- Peanut Butter Glaze
Smitten Kitchen
Makes an 8-inch triple layer cake; serves 12 to 16
Cake
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 (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup (240 grams) sour cream
1 1/2 (355 ml) cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large eggs
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.
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.
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 for 30 minutes prior to frosting, or freeze completely until ready to frost.
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 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. Chill the cake for 15 to 30 minutes and apply a second coat of frosting to create a smooth final coating.
Chill the cake again for at least 30 minutes before applying the Glaze.
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. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
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
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.
Chocolate-Peanut Butter Glaze
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
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.