Chocolate Peanut Butter Cake

It was my boyfriend's birthday on Monday, so I snatched the opportunity to make a really intense cake. He loves anything peanut butter + chocolate (who doesn't?), so I found this recipe on Smitten Kitchen, a really cool website that I recommend you guys snoop around if you have an extra couple minutes. This chocolate peanut butter cake is REALLY intense, but as my bf so nicely put it, is "the best birthday cake ever." Just make sure you have a gallon of milk handy because that's all you're going to want with this cake. There are three steps to this cake: (1) make the chocolate cake (2) make the peanut butter frosting (3) make the chocolate peanut butter ganache. That being said, set aside a good chunk of time for this cake. 

Makes an 8-inch double or triple layer cake. Serves 12-16 people.

For the cake:

• 2 cups all-purpose flour
• 2½ cups sugar
• ¾ cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup canola oil
• 1 cup sour cream (I used light sour cream and it worked well)
• 1½ cups water
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract
• 2 eggs

 1. Preheat the oven to 350. Butter the bottoms and sides of 2 or 3 8-inch round cake pans (this recipe made a triple layer cake, but I just made it a double layer cake). Line the bottom of each pan with a round of parchment/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 vanilla and vinegar. 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 2 or 3 prepared cake pans.

3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool in the 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. I found them a lot a 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.)

For the frosting:

• 10 oz cream cheese, at room temperature (I used reduced fat cream cheese, and it worked great)
• 1 stick unsalted butter, at room temperature
• 5 cups confectioner's sugar
• 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 confectioner's 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.

3. Frost the cakes. Place one layer of cake, flat side up, on a large serving plate. Spread 2/3 cup of the 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 firm up. The more set the peanut butter frosting is, the better drip effect you'll get from the chocolate ganache.

For the chocolate peanut butter ganache:

• 8 oz semisweet or dark chocolate, coarsely chopped
• 3 tablespoons smooth peanut butter
• 2 tablespoons light corn syrup (I replaced with honey because I didn't have corn syrup, and it worked out great)
• 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 heat and whisk in the half-and-half, beating until smooth. Use while still warm.

3. Remove the cake from the fridge. Pour the ganache over the top of the cake, and spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate for at least 30 minutes to allow the ganache and frosting to set completely. Remove about 1 hour before serving.