This cake is honestly, so unbelievably, delicious, I can Not even begin to describe it. Seriously. It’s like a chocolate peanut butter dream come true. No, it’s better than any dream you could ever have. Ya…..seriously!
Sour Cream Chocolate Cake with a Peanut Butter Frosting and a Chocolate Peanut Butter Glaze! You have soooooo gotta be kidding me!!!!!
I saw this gorgeous cake over at Smitten Kittens blog. Don’t you just love her! I loved her added impute to freeze the cake due to the fact that it’s so incredibly soft and tender and the freezing makes it easier to work with. It definitely helped. Mine was still a little bit messy when we cut it. It was so flippin fabulous that the fact that it was bit of a mess inside went completely unnoticed by everyone. Including me! LOL!!! I think Smitten must have cut her’s for her photo while it was still very cold.
Source: Sky High Cakes via Smitten Kitten
- Sour Cream Chocolate Cake:
- 2 Cups All Purpose Flour
- 2 1/2 Cups Sugar
- 3/4 Cup Unsweetened Cocoa Powder
- 2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup Vegetable Oil
- 1 Cup Sour Cream
- 1 1/2 Cup Water
- 2 Tablespoons Distilled White Vinegar
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs
- Peanut Butter Frosting:
- 10 Ounces Cream Cheese, at Room Temperature
- 4 Ounces Unsalted Butter, at Room Temperature
- 5 Cups Powdered Sugar
- 2/3 Cup Creamy Peanut Butter
- Chocolate Peanut Butter Glaze:
- 8 Ounce Semisweet Chocolate, Coarsely Chopped
- 3 Tablespoons Creamy Peanut Butter
- 2 Tablespoons Light Corn Syrup
- 1/2 Cup Half and Half
- Chocolate Peanut Butter Cup Candies
For The Cake:
1. Preheat the oven to 350 degrees.
2. Butter the bottoms of 3- 8 inch cake pans. Line the bottom of each pan with parchment and butter the parchment.
3. Sift flour, sugar cocoa, baking soda, and salt into a large bowl. Whisk to combine. Add the oil and sour cream and mix until combined. Gradually add the water until combined. Add vinegar and vanilla and combine. Whisk in the eggs and beat until will combined. Scrape down the sides of the bowl to be sure batter is well mixed. Divide evenly between the 3 cake pans.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.
5. Cool completely.
6. Place in the freezer for 30 minutes to firm up before frosting.
7. While cakes are firming in the freezer start the frosting
For The Frosting:
1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition, scrapping 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 well combined and smooth.
For The Glaze:
1. In the top of a double boiler, combine chocolate, peanut butter and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half and half, beating until smooth. Use while glaze is still warm.
Frosting The Cake:
1. Place one layer of cake on a plate or cardboard form. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with next layer. Place the last layer on top and spread the very thinnest layer of frosting possible over top and sides of cake creating a "crumb coat" to bind the dark crumbs of the cake. Refrigerate for 15-30 minutes to set. Spread the top and sides of the cake with remaining frosting. Refrigerate until frosting is firmed up a bit about another 30 minutes. This will allow you to achieve a nice show stopping drip effect with the glaze.
2. Pour glaze over top of cold cake, using an offset spatula, to evenly spread it just to the edges so that it runs down the sides of the cake.
3. Refrigerate, uncovered, for at least 30 minutes to allow the glaze to set completely. Remove about 1 hour before serving. Decorate with Peanut Buttercup Candies.