Erin requested something with chocolate and peanut butter when I asked what kind of cake she would want for her birthday. I already have made a very very good chocolate peanut butter cake in the past but I had some issues with the cake sinking in the middle. So I figured I should keep looking for a perfect chocolate cake to go with the frosting and ganache from the same recipe. Because those two components were amazing and I knew Erin would love them. The peanut butter cream cheese frosting is perfect and I love that there was peanut butter in the ganache. I found a cake at Pass the Sushi that had a very similar idea but a different frosting. The cake recipe is from Baked, so I knew it would be awesome. The batter was so good and the cake didn’t disappoint. Perfect texture, taste, everything. This is a classic chocolate cake that in the book goes with a coffee buttercream.
Chocolate cake (Pass the Sushi)
From Baked Explorations
- 3/4 cup dark unsweetened cocoa powder
- 2/3 cup sour cream
- 2 2/3 cups all-purpose flour
- 2 teas baking powder
- 1 teas baking soda
- 1/2 teas salt
- 1 1/2 sticks butter, softened and cut into cubes
- 1/2 cup vegetable shortening
- 1 1/2 cups cups granulated sugar
- 1 cup firmly packed dark brown sugar
- 3 large eggs, at room temperature
- 1 tbs pure vanilla extract
Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.
In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
Using a standing mixer fitted with the paddle attachment, beat the butter and shortening together on a medium speed until light and fluffy, about minutes — the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 minutes more. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.
Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes fro 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove from parchment.
Peanut Butter Frosting (Smitten Kitchen)
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 (Smitten Kitchen)
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.