Chocolate Peanut Butter Cake

I know I’ve waxed poetic about the delicious combination of chocolate and peanut butter before, but this dessert takes the cake! (pun intended)

I think I first saw this recipe from Smitten Kitchen when I was in medical school, but for some reason, never came around to actually making it.  This past weekend the opportunity presented itself: my co-resident’s 30th birthday!   He loves chocolate and peanut butter so when his wife “hired” me to bake his birthday cake, I knew exactly what to make!

The cake consists of fluffy peanut butter cream cheese frosting sandwiched between 3 layers of soft, rich chocolate cake.  What takes this cake over the edge is the chocolate-peanut butter glaze (more like a ganache) that drapes over the entire cake at the end.  According the the birthday boy it’s the “best cake ever”!

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

(makes an 8-9 inch triple layer cake that serves 12-16)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. 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 into 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 in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Note: These cakes are very, very soft and are much easier to work with after firming them up in the freezer or refrigerator for 30 minutes)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer.  Next coat the entire cake with a “crumb coat”–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer.  Chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.  Chill again for 15-30 minutes prior to pouring 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
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

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, 3 to 4 minutes.

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

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

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

1. 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.

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

Chocolate Peanut Butter Cupcakes

What do you get when you combine Flour bakery and the Barefoot Contessa? Chocolate and peanut butter? Sinfully delicious chocolate peanut butter cupcakes!

I originally found a recipe for chocolate peanut butter cupcakes on another food blog which used Ina Garten’s peanut butter frosting recipe. I loved the frosting but was not a fan of the cupcake which was too dense and dry (the actual chocolate cupcake recipe was not Ina Garten’s). So for take #2 of these cupcakes I decided to rely on my old favorite chocolate cupcake recipe (also featured in my St. Patty’s Day cupcakes): Joanne Chang’s chocolate cupcake from the Flour bakery cookbook.

The new combination was a success resulting in a softer/moist (sorry for people who hate that word) cupcake that was a much better complement to the fluffy peanut butter frosting. These have probably become one of my most requested cupcakes!

Recipe for Chocolate Peanut Butter Cupcakes

Chocolate Cupcakes (From Joanne Chang’s Flour bakery cookbook)
Yield: 12 standard size cupcakes

2 oz (56 grams) unsweetened chocolate, chopped
1/4 cup (30 gram) Dutch-process cocoa powder
1 cup (200 grams) sugar
1/2 cup (one stick/114 grams) unsalted butter
1/3 cup (80 gram) water
1/2 cup (120 gram) milk
1 egg
1 yolk
1/2 tsp vanilla extract
1 cup (140 grams) flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt

Line your muffin tin with 12 cupcake liners.

In a large heatproof bowl, combine chocolate and cocoa powder. In a small saucepan over medium heat, heat the sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves (3 to 4 minutes). Pour the butter mixture over the chocolate and whisk until the mixture is smooth. Let cool slightly and whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.

In a bowl, stir the flour, baking powder, baking soda, and salt together until blended. Add the flour mixture to the chocolate mixture and whisk until smooth. Let the batter sit at room temperature for at least 1 hour to thicken. Or, cover and refrigerate for up to 3 days. When ready to bake, preheat the oven to 350F. Spoon the batter into the muffin tins, filling until at least 3/4 full. Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip and they pass a toothpick check. I usually start checking after 20-25 minutes. Cool completely on a wire rack.

Cupcakes can also be made in “mini” form. Makes 36 mini cupcakes. Fill mini cupcake tin with about 1 Tbs batter per cupcake. Bake for 13-15 minutes.

Peanut Butter Frosting (from Barefoot Contessa)

1 1/2 cups confectioners’ sugar
1 1/2 cups creamy peanut butter
7.5 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Assembly

Spread or pipe peanut butter frosting onto cooled cupcakes. Enjoy!

“I got to thinking about relationships and partipbcupal lobotomies. Two seemingly different ideas that might just be perfect together- like chocolate and peanut butter.”

~Carrie Bradshaw, Sex and the City