Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

2 cups flour
2 1/2 cups sugar
3/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cups sour cream
1 1/2 cups water
2 tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees.  Butter the bottoms and sides of three 8-inch round cake pans.  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.  Ad 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 pans.

3. Bake for 30-35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.  Let cool in the pans for 20 minutes.  Invert onto wire racks, carefully peel off the paper liners, and let cool completely. ( these cakes are very, very soft.  Firming them up in the freezer for 30 minutes makes them easier to work with).

4.  To frost the cake place, one layer, flat side up, on a cake stand, or large serving plate.  Spread 2/3 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. (Note: Make 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.  Let it chill for 15-30 minutes until firm, then use the remainder of the frosting to create a smooth final coating). 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 glaze.

5. To decorate with the glaze, put the cake plate on a large baking sheet to catch any drips.  Simply our the glaze over the top of the cake, and using an off set 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:

10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups powdered sugar, sifted
2/3 cups smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.  Gradually add the powdered 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, 3-4 minutes.

2.  Add the peanut butter and beat until thoroughly blended.

Chocolate Peanut Butter Glaze:

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 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.