The actual name of this cake is sour-cream chocolate cake with peanut-butter cream cheese frosting and chocolate peanut butter glaze. It is a cake so sinfully decadent that it would make Nigella Lawson’s head explode. To give the cake its “just desserts,” I enrolled it in a chocolate-cake challenge against my gourmet chef-friend Tonya.
I found the recipe on Smitten Kitchen a few years ago, and was encouraged when my friend Ellie made it and said it nearly killed a party she took it to. It took a bit of work, as most layer cakes are wont to do, but it’s worth it. Here’s why: three layers of dark and moist sour-cream chocolate cake covered in a cream-cheese and peanut butter frosting, then slathered with the most ridiculous amount of thick peanut butter chocolate ganache. I just drooled writing that.
The cake has an interesting addition of vinegar – I still haven’t figured out what that does, but I think I like it. All together, it tastes like a wonderful Reece’s candy – but way better. The ganache is like a truffle layer over the creamy frosting. As Tonya pointed out, the cake isn’t TOO chocolatey, so it doesn’t compete with the peanut butter frosting and ganache. Here’s the recipe, if you dare:
Insane Chocolate Peanut Butter Ganache Cake
Ingredients for cake:
- 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 canola oil
- 1 cup sour cream
- 1 1/2 cups water
- 2 tablespoons distilled 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 cakepans (I used 9-inch and it was fine). 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 and baking soda into a large bowl. Whisk in salt to combine. 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. I did this all by hand, but feel free to use an electric mixer.
3. Bake for 30 min., 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. When cool, cover in plastic wrap and freeze for at least 30 min, which will make them much easier to frost. (Make the frosting recipe below while you wait)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate (I put squares of parchment paper under it, to keep my new cake plate clean – remove before serving). 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.
Once frosted, chill the cake for another 30 minutes, which will help the ganache drip all over it (and make the ganache recipe below while you wait!).
5. To decorate with the ganache, 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.
Ingredients for Frosting:
- 10 ounces cream cheese, at room temperature
- 1 stick (4 ounces) unsalted butter, at room temperature
- 5 cups powdered sugar
- 2/3 cup smooth peanut butter – I used Skippy’s
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.
Ingredients for ganache:
- 8 ounces seimsweet chocolate, coarsely chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons light corn syrup
- 1/2 cup half-and-half (admission: I didn’t have this, so used milk. My bad!)
1. 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 and shiny.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm. Because I didn’t have the half-and-half, mine was too viscous, but it still tastes wonderful and set up nicely.
Isn’t that pretty? Tonya brought what she called a chocolate “Black-Out Cake” because during the war, people would make it whenever there was a blackout. It is a rich and moist cake with chocolate pudding between the layers, and a crumbled layer of cake all over the top. Brilliant!
Our judges declared a draw because the cakes were so different. Mine was called “most unique” and “most American,” while Tonya’s was “best classic cake” and “most European.” And then they all fell into sugar comas.
Seriously, this much sugar and chocolate gave me a headache like I’d been drinking a 20-oz quadruple espresso drink.
And here are the chefs!
Until the next foodie fight, enjoy, friends! xoxo