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
Keyword: Chocolate Peanut Butter Cake
2cupsall purpose flour
3/4cupunsweetened cocoa powder
1cuplight flavored olive oil
2tablespoonsdistilled white vinegar
8ouncescream cheeseroom temperature
1/2cup, plus 2 tablespoonscreamy peanut butter
8ouncessemi-sweet chocolate chips
3tablespoonscreamy peanut butter
1/2cuphalf and half
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.
Combine the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Stir to combine. Add the oil, sour cream, and eggs. Beat with an electric mixer to combine. Gradually add in the water, vinegar, and vanilla and continue beating to combine. 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.
Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. If desired, once the cakes are completely cool, wrap in saran wrap and freeze for a couple of hours before assembling the cake.
In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy. Add the peanut butter and beat to combine. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often.
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.
Once the cake is fully frosted, chill it, to make sure the frosting is completely set before drizzling it with the glaze. The more set the first frosting is, the better the drip effect that will be created by the final glaze.
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.
To glaze the cake, 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. (If the cake chills for longer than that, or overnight, be sure to let it warm at room temperature for at least one hour before serving.)
* 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.