CHOCOLATE PEANUT BUTTER CAKE
Cake:
6 T cocoa
½ c boiling water
1 c sour milk
2 tsp baking soda
1 c vegetable oil
2 c brown sugar
2 eggs
2 c flour
2 tsp baking powder
pinch of salt
2 tsp vanilla
Blend ingredients, mixing after each addition.
Generously spray Pam in each of two 8 inch cake pans. Divide cake batter between the pans, tap the pans to get rid of bubbles and bake (middle rack) at 350° for 35 minutes or until a cake tester comes out clean. Remove pans from the oven and allow to cool on a rack for 10 minutes before removing the cakes. Remove the cakes from the pans and place on the rack until completely cooled. Slice each cake in half so that you end up with 4 layers.
Peanut Butter Icing:
10 ozs cream cheese (not the soft spread)
½ c unsalted butter, at room temperature
5 cups icing sugar
2/3 c smooth peanut butter
In stand mixer beat the cream cheese and butter until light and fluffy. Gradually add the icing 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. Ice cake and refrigerate for 30 minutes.
Chocolate Peanut Butter Glaze
8 ozs semi-sweet chocolate, coarsely chopped (or chocolate chips if you don’t have any baking squares)
3 T smooth peanut butter
2 T light corn syrup
½ c 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 (if the chocolate seems thick don’t worry, the cream will smooth it out).
Remove from heat and whisk in the half and half, beating until smooth. Use while still warm. Pour the glaze over the cake and use an offset spatula to spread the glaze over the top of the cake, allowing the glaze to drip over the sides of the cake. Refrigerate for at least 30 minutes and remove the cake from the fridge at least 1 hour before serving.
Notes:
The chocolate cake portion of this recipe is my all-time favorite chocolate cake recipe that I got from a friend about 30 years ago. I use it all the time and it is also great for cupcakes. I use a stand mixer so I just add each ingredient in the order listed before pouring it into the pans. It has never failed me.
Cake:
6 T cocoa
½ c boiling water
1 c sour milk
2 tsp baking soda
1 c vegetable oil
2 c brown sugar
2 eggs
2 c flour
2 tsp baking powder
pinch of salt
2 tsp vanilla
Blend ingredients, mixing after each addition.
Generously spray Pam in each of two 8 inch cake pans. Divide cake batter between the pans, tap the pans to get rid of bubbles and bake (middle rack) at 350° for 35 minutes or until a cake tester comes out clean. Remove pans from the oven and allow to cool on a rack for 10 minutes before removing the cakes. Remove the cakes from the pans and place on the rack until completely cooled. Slice each cake in half so that you end up with 4 layers.
Peanut Butter Icing:
10 ozs cream cheese (not the soft spread)
½ c unsalted butter, at room temperature
5 cups icing sugar
2/3 c smooth peanut butter
In stand mixer beat the cream cheese and butter until light and fluffy. Gradually add the icing 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. Ice cake and refrigerate for 30 minutes.
Chocolate Peanut Butter Glaze
8 ozs semi-sweet chocolate, coarsely chopped (or chocolate chips if you don’t have any baking squares)
3 T smooth peanut butter
2 T light corn syrup
½ c 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 (if the chocolate seems thick don’t worry, the cream will smooth it out).
Remove from heat and whisk in the half and half, beating until smooth. Use while still warm. Pour the glaze over the cake and use an offset spatula to spread the glaze over the top of the cake, allowing the glaze to drip over the sides of the cake. Refrigerate for at least 30 minutes and remove the cake from the fridge at least 1 hour before serving.
Notes:
The chocolate cake portion of this recipe is my all-time favorite chocolate cake recipe that I got from a friend about 30 years ago. I use it all the time and it is also great for cupcakes. I use a stand mixer so I just add each ingredient in the order listed before pouring it into the pans. It has never failed me.
If you make this cake (with icings) be prepared, this has been described as intense and it is that!
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