Chocolate Peanut Butter Cake

Bubba, my husband, loves peanut butter. For his birthday, I made him this cake and he was quite the happy Birthday Boy. This recipe takes a little bit of time, but it is definitely worth it! I first found this recipe from another food blog, but the original recipe comes from Sky High: Irresistibly Triple-Layer Cakes.

Sour Cream Chocolate Cake with Peanut

Butter Frosting and Chocolate-Peanut Butter Glaze

Cake:

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar
1 tsp vanilla extract
2 eggs

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 in 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 the eggs and beat until well blended. Scrape down sides of bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30-35 minutes, or until cake tester or wooden toothpick inserted in center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully pull off paper liners, and let cool completely. (To ensure that the cakes are firm enough to frost, stick them in the freezer for 30 minutes.)

4. To frost the cakes, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of 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. (Once the cake is fully frosted, it helps to chill it again and let if firm up before you put on the Chocolate-Peanut Butter Glaze.)

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:

10 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

5 cups confectioners' sugar

2/3 cup creamy peanut butter

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, about 3-4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze:

8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup half and half

1. In the top of a double broiler, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from heat and whisk in half and half, beating until smooth. Use while still warm.