Oh yes, I’m out of the country. Sorry for any delays in responses or little tech bugs that pop up while I’m gone. Enjoy this series of cakes while I’m off remembering what life was like before internet access.
When I managed to meet G’s new roommate, the first thing out of my mouth was, “I know it’s your birthday on Saturday, so here are some cake options for you.” Oops. Sound like a stalker, much? However, she’s a good sport, so she just laughed and happily picked a cake. (Oh yes, it just happened to be the one I most desperately wanted to make. And I didn’t even manipulate her at all. Promise.)
This is like…a Reeses turned into a cake, but inside out, like my laundry always is. Chocolate cake is wrapped in cream cheese peanut butter frosting (I should just stop here, right? Cream Cheese Peanut Butter Frosting.) draped in chocolate peanut butter glaze. (Oh wait, I guess it’s a good thing I didn’t stop, there, isn’t it?)
However, the chocolate cake that the original recipe uses is not my favorite, ever. In the recipe below, I’ve included my favorite chocolate cake recipe, from David Lebovitz. (Sorry, Deb. I don’t even know you, and I feel so bad about trading out your chocolate cake, but David’s is just so….amazing.) Everything else about this recipe is spot on, though.
Like, I might be eating chocolate peanut butter glaze for breakfast for a little while.
Notes: Honestly, this cake could be made with any chocolate cake base – the magic is in the frosting and the glaze. The glaze was a little thick when I used it – make sure to pour it before it cools too far. Also, I’d recommend chilling the frosted cake before pouring the glaze so you don’t melt the frosting. Finally, this cake is VERY rich.
Chocolate Peanut Butter Cake
Adapted from Smitten Kitchen with cake from David Lebovitz.
Allow three hours. Makes one 9″ round cake.
4 ounces semisweet chocolate chips
6 tablespoons water
1 cup butter
1 1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk*
1 teaspoon vanilla
10 ounces cream cheese
1/2 cup butter
5 cups of powdered sugar
2/3 cup smooth peanut butter
8 ounces semisweet chocolate chips
3 tablespoons smooth peanut butter
2 tablespoons corn syrup
1/2 cup cream
1) Preheat the oven to 350. Butter and flour two 9-inch cake pans.
4) Melt chocolate together with water in the microwave. Stir to smooth, let cool to room temperature.
3) Beat the butter and 1 1/4 cup of sugar (save 1/4 cup sugar for step 5) until fluffy, then beat in melted chocolate and egg yolks, one at a time. (Save whites for step 5.)
4) Sift together flour, baking powder and soda and salt. Mix half of dry ingredients into the butter mixture, then add buttermilk and vanilla, then finish with the dry ingredients.
5) Beat egg whites until they hold soft peaks, add 1/4 cup sugar, and beat till they hold stiff peaks.
6) Stir 1/3 of the egg whites into the cake batter, then barely fold in the rest of the egg whites.
7) Divide batter between pans and bake until a toothpick comes out clean, about 40 minutes.
8) Allow cake layers to cool for 10-15 minutes in their pan, then to room temperature on a cooling rack.
1) Beat cream cheese and butter together until fluffy.
2) Slowly added powdered sugar, one cup at a time. Scrape down sides of bowl well and beat for another three minutes.
3) Add peanut butter, and beat till well combined.
1) Combine chocolate, peanut butter and corn syrup in a microwave proof bowl. Microwave till melted. (Try 30 seconds twice, then 10-15 second intervals.) *
2) Stir in cream and use while still warm, otherwise it will gloop.
1) Place one cake layer on plate and spread with 1* cup of frosting.
2) Place second layer on top. Frost entire cake with frosting.
3) Dump glaze over the top.
Alternately, you could cut each layer in half, and make this a four layer cake, which would be amazing. Just use a little less frosting between each layer, and spread a thinner layer around the outside. There’s more than enough glaze to make up for a little less surface frosting.
* This step could also be done in a double boiler, of which I am terrified.
**Seriously, don’t measure this. Just do it.