Chocolate Peanut Butter Awesome Cake

Yes, I am writing about ANOTHER cake. I know, it gets irritating sometimes, but I love baking cakes. This chocolate peanut butter awesome cake (I named it this) is by far one of the best cakes ever. It has a sour cream chocolate cake that has baking soda and vinegar in it to make it so light and airy. The peanut butter frosting has a cream cheese base, so it is not overly sugary. I have learned recently that some people don't like peanut butter. I know that some people don't like peanut butter because they would have an allergic reaction, but that is not the person's choice. I just don't get why someone wouldn't like peanut butter. Anyway, back to the point, if you can't have peanut butter or don't like it, you can just make a chocolate cream cheese frosting. The thing that makes this cake absolutely phenomenal is the chocolate ganache. It is so rich and when it cools, it is literal fudge. 

The story about this cake is that every year, for my brother's and my birthday, we got to pick what type of cake we wanted. Every year, Seth would choose this chocolate peanut butter cake with chocolate ganache. We all ended up liking it so much, that I wanted it for my birthday too. Since Seth and my birthday is so close together, we would sometimes end up having this cake twice in one month. This recipe is not the exact recipe we would use, but it is pretty close. I hope you like it as much as my family does.

This recipe is from Smitten Kitchen. 

WARNING: This cake is very intense. I suggest cutting it into thin pieces for serving. 

Chocolate Peanut Butter Awesome Cake

Makes an 8-inch triple-layer cake. This can serve a varied amount depending on how big you cut the pieces.  

Cake Ingredients

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 canola oil

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 large eggs

Cake Instructions

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Coat the bottoms with cocoa powder, so the cake will not stick to the pan. 

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.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely. 

Peanut Butter Frosting

Makes about 5 cups

Frosting Ingredients

10 ounces cream cheese, at room temperature

1 stick 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)

Frosting Instructions

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. Add the peanut butter and beat until thoroughly blended.

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. 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 and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate Ganache.

Chocolate Ganache

Makes 1 1/2 cups 

Ganache Ingredients

8 ounces semisweet chocolate, coarsely chopped or chips

2 tablespoons light corn syrup, honey or golden syrup

1/2 cup half-and-half

Ganache Instructions

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

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

To decorate with the Chocolate Ganache, 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.