Peanut Butter & Chocolate Cake

June 24, 2009 at 4:50 pm 6 comments

I’ve been dreaming about baking this cake for a while, but never really had a reason to, till now. Since my mom asked me to bake this for an upcoming event at her work, I have to make sure it’s perfect, which means I get to make it twice (yay!!) to make sure it’s not a messed up katrina’s-best-brownie-type disaster. To that end, I went out today and got all the ingredients (down to driving waayy out of my way to get light corn syrup) as well as Pillsbury Chocolate Cake Mix (at my mom’s insistence) in case I fail to make the cake right.

Anyway, with Api arriving tomorrow, I won’t get a chance to put up the recipe later, here it is right now, along with pictures (as I told a friend, looking at pictures of this cake makes me want to eat my laptop!!) and the link to the original recipe from SmittenKitchen (of course!)

Chocolate and Peanut Butter Cake

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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. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

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. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, 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. 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 seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of 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.

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Yumminess!! Will post more after attempt #1 is complete tomorrow night.

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Louboutin – Fall Collection Post Traumatic Stress Disorder

6 Comments Add your own

  • 1. Aly B  |  June 25, 2009 at 6:13 pm

    Any chance u could TCS a piece to Karachia? :p

    Reply
    • 2. nidarasheed  |  June 25, 2009 at 6:15 pm

      Haha, read the latest post about the disaster that was the baking of the cake. I don’t think you want it TCSed to you. Looks horrible (but tastes great)

      Reply
  • 3. Aly B  |  June 25, 2009 at 6:14 pm

    Any chance u could TCS a piece to Karachi? :p

    Reply
  • 4. Aly B  |  June 25, 2009 at 6:17 pm

    Ummmm…. Any chances u could TCS a slice to Karachi? :p

    Reply
  • […] I won’t go into the details of it, but my traumatic experience of baking it can be found here and here. In short, the cake tasted great, but looked nothing like it was supposed to. Still, not […]

    Reply
  • 6. World Peace Cookies « one stick at a time…  |  January 11, 2010 at 4:54 pm

    […] tried have turned out awesome, the biggest disaster to date (technical, not taste-wise) was the Chocolate and Peanut Butter Cake (which actually has a much longer and much more technical name in […]

    Reply

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