Sunday, May 31, 2009

Chocolate Peanut Butter Cake for my Blog's one year anniversary


Tomorrow is Baked Perfection's one year anniversary. I honestly can not believe that I have been blogging for a year. To be honest with you, I did not think I would make it a year. There were definitely times I was ready to throw in the towel, but then I would get some great comments or a really nice email and it would remind me why I started this blog in the first place. To celebrate my blog reaching the one year mark, I decided I would make a layer cake. Up until this point I had not posted any layer cakes on Baked Perfection. The closest I ever came were cupcakes and the Orange Yogurt Loaf Cake I posted a couple weeks ago. The cake I chose to honor this occasion with was a truly amazing tripe layer Chocolate Cake with Peanut Butter Frosting and a Chocolate Peanut Butter Glaze. I found it on Smitten Kitchen last year and had actually planed on making it for my birthday last November. I never had the chance to make this cake for my birthday so I knew this was the perfect time to break it out. I decided I would invite some friends over to have a cook out on my apartment's roof top terrace and we would have the cake for dessert. Let me tell you....this cake was amazing! I can not say enough about it. The entire cake was devoured and it actually caused me a little sadness today because I wanted a slice! This cake is rich and will go well with a glass of milk; if you know a chocolate peanut butter cake then this cake is for them. My friends and I loved this cake!

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
recipe from:
Sky High: Irresistible Triple-Layer Cakes as seen on: Smitten Kitchen

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

1/2 cup coarsely chopped peanut brittle ( Like Deb, I skipped this)

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. (Like Deb, I put the cake layers in the freezer for 30 minutes to firm up before frosting)

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.

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. Decorate the top with chopped peanut brittle.

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

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 d 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.

Would you like a slice?

No comments:

Post a Comment