My daughter made this cake and wow, was I impressed! But then look who taught her to cook! Actually, about 26 years ago she came home from college at Christmas break and told me she was in love - and she needed to learn to cook. HaHa! A two week break and she thought I could teach her to cook in that amount of time! She had never cared before so needed to begin from scratch. You know what I did? I gave her a cookbook and told her to start reading! And she did! And she became a wonderful cook. She cooks from scratch using fresh ingredients. Just look at the fresh herbs in the background of her picture. Anyway, when I tried this cake I knew we had to share it. It is to die for!
Makes an 8-inch triple-layer cake
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
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 eggs
1/2 cup chopped peanuts, optional
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. (These cakes are very,
very soft. Firm them up in the
freezer for 30 minutes. They’ll defrost quickly once assembled.)
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. 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 again
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-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. Decorate the top with chopped peanuts. 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
6 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.
