"Listen to me, people. You need to make this cake! I know I write that quite a bit, but that doesn’t mean it isn’t true. This is urgent!" writes Mondo of I Bake He Shoots.
For the full post and more delicious inspiration, check out I Bake He Shoots! And when you're done licking the screen, try out the recipe below!
Chocolate Peanut Butter Cake
|For the Cake:||1 cups,125 grams all-purpose flour|
|1¼ cups, 250 grams sugar||6 tablespoons, 33 grams unsweetened cocoa powder, preferably Dutch process|
|1 teaspoons baking soda||½ teaspoon salt|
|½ cup, 118 ml neutral vegetable oil, such as canola, soybean or vegetable blend||½ cup, 120 grams sour cream|
|¾ cup, 177 ml cups water||1 tablespoons distilled white vinegar|
|½ teaspoon vanilla extract||1 large egg, lightly beaten|
|For the Peanut Butter Frosting:||5 ounces, 143 grams cream cheese, room temperature|
|½ stick, 57 grams, 2 ounces or ¼ cup) unsalted butter, room temperature||2½ cups, 300 grams confectioners’ sugar, sifted|
|⅓ cup, 85 grams smooth peanut butter, preferably a commercial brand||For the Chocolate Peanut Butter Glaze:|
|4 ounces, 113 grams semisweet chocolate, coarsely chopped||1½ tablespoons, 25 grams smooth peanut butter|
|1 tablespoons, 20 grams light corn syrup, honey or golden syrup||¼ cup, 60 ml half-and-half|
To make the cake: Preheat the oven to 350 degrees Fahrenheit.
Prepare three 6 inch pans with baking spray. Set aside.
Place flour, sugar, cocoa powder, baking soda and salt in a food processor and pulse for about 10 seconds or until the mixture is uniform in color (this is how I sift).
Place flour mixture in a mixer bowl.
In a measuring cup, whisk the oil and sour cream.
Pour into the mixer bowl and combine with flour mixture.
In the measuring cup, combine water, vinegar, and vanilla. Slowly add to batter.
Add lightly beaten egg and fully combined, scraping down sides.
Divide batter evenly among the 3 prepared pans (about 10.4 ounces of batter per pan for mine).
Bake for 25 minutes or a toothpick comes out almost clean.
Cool in pan for 20 minutes. then flip onto cooling rack ( I placed my cakes in the freezer at this stage while I prepared the frosting).
To make the Peanut Butter Frosting: Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
Add the powdered sugar in three parts, fully combining after each addition.
Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
Remove cakes from freezer and frost. Use about ⅓ cup between each layer.
If you want your cake to be unsullied by crumbs, do a crumb coat. See notes.
After the cake is completely frosted, return to freezer.
To make the Chocolate Peanut Butter Glaze: Place chocolate, peanut butter, and corn syrup in a small bowl.
Microwave for 30 seconds. Stir. If chocolate isn't completely melted, microwave again for 10 seconds.
Add cream and stir until smooth and shiny.
Remove cake from freezer and pour over cake. ( I waited about 8 minutes so the glaze could firm up a little bit)
Enjoy for breakfast, lunch, and dinner.
Notes for crumb coat: After frosting each layer with ⅓ cup of frosting. Cover the top and outside of the cake with a very thin coat of frosting. This coat will catch the runaway crumbs. Place the cake in the freezer for 15 minutes. Remove and frost again. The next coat will be crumb-free.