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Chocolate Peanut Butter Cake Recipe




INGREDIENTS:
  • 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
Chocolate Peanut Butter Cake Recipe


INSTRUCTIONS:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare three 6 inch pans with baking spray. Set aside.
  3. 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).
  4. Place flour mixture in a mixer bowl.
  5. In a measuring cup, whisk the oil and sour cream.
  6. Pour into the mixer bowl and combine with flour mixture.
  7. In the measuring cup, combine water, vinegar, and vanilla. Slowly add to batter.
  8. Add lightly beaten egg and fully combined, scraping down sides.
  9. Divide batter evenly among the 3 prepared pans (about 10.4 ounces of batter per pan for mine).
  10. Bake for 25 minutes or a toothpick comes out almost clean.
  11. 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).
  12. For the Peanut Butter Frosting
  13. Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
  14. Add the powdered sugar in three parts, fully combining after each addition.
  15. Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
  16. Remove cakes from freezer and frost. Use about ⅓ cup between each layer.
  17. If you want your cake to be unsullied by crumbs, do a crumb coat. See notes.
  18. After the cake is completely frosted, return to freezer.
  19. For the Chocolate Peanut Butter Glaze
  20. Place chocolate, peanut butter, and corn syrup in a small bowl.
  21. Microwave for 30 seconds. Stir. If chocolate isn't completely melted, microwave again for 10 seconds.
  22. Add cream and stir until smooth and shiny.
  23. Remove cake from freezer and pour over cake. ( I waited about 8 minutes so the glaze could firm up a little bit)
  24. Enjoy for breakfast, lunch, and dinner.

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Chocolate Peanut Butter Cake Recipe Chocolate Peanut Butter Cake Recipe Reviewed by kuji hara on 1:01 AM Rating: 5

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