If you are on a diet, trying to eat healthy, maintaining the slim physic I know you all sport around or don’t like chocolate, peanut butter or the combination of the two then I suggest you look the other way because today we are talking about cake. Yes, more cake, more three and four layered towers of frosted confections that are insanely sweet and the worst enemy to your little black dress and endless diets you are all secretly wanting an out of. Now I know I have talked about this cake no less than 380 times in the last year and a half and now you all can see for yourselves why it is requested for any occasion that needs cake (and that is all occasions if you are my husband).

In this house, my husband has whittled it down to a look. Honey, what should I make for the barbecue on Saturday? Followed by the look. The make the chocolate peanut butter monstrosity that I love or I will disown you as a baker and my wife look. The seriously you are asking what to bring when you know I want everyone wants chocolate peanut butter and there is no better combination than the three layer sour cream chocolate cake covered in peanut butter frosting and then draped in a chocolate peanut butter ganache look. Yes, he has mastered it.

And even though this year I decided I would not suffer through another decadent and rich chocolate peanut butter cake (as this is the fourth one we have shared for our birthdays) but instead make my own, I still had to provide the same chocolate peanut butter cake (yes, I am trying to see how often I can say chocolate peanut butter cake in one post) for the mister’s birthday. And thus here we are, three more cavity filled teeth and frankly enjoying every minute of it (because this is the last darn time I am making this cake. Alright, maybe not…)

One Year Ago: Chocolate Peanut Butter Icebox Cake (Last year’s attempt to make something different while still keeping “the theme”. I think we know how that turned out.)

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted from here and here

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 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

Preheat the oven to 350 degrees F. Grease the bottoms and sides of three 8-inch round cake pans. Or, if you are like me and only own two cake pans, as who seriously has three laying around, then just grease two and follow the alternate baking directions below. Line the bottom of each pan with a round of parchment and grease the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk 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. (Alternate Directions: divide batter between two cake pans.)

Bake for 30 to 35 minutes (40 – 45 if using two pans), 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. (Meg note: At this point I would stick them in the freezer for 30 minutes to firm up as these cakes are very soft and delicate and will crumble easily.) (Alternate Directions: once the two cakes have firmed up in the freezer for a good 30 – 45 minutes, remove from freezer and divide each cake horizontally in half using a serrated knife creating 4 equally thick layers.)

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 remaining layers. Frost the top and sides of the cake with the remaining frosting. Once cake is fully frosted place cake in refrigerator until the frosting begins to firm up. The cooler your cake and frosting is the better drip you will get from the ganache. (Meg note: with dark cakes, especially this one as it is super delicate and crumbs easily, spread a thin layer of frosting over the sides and top of the cake creating a crumb coat that will keep all the strays in place. Stick the cake in the refrigerator until the frosting firms up then remove and cover the cake with the remaining frosting.)

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.

Peanut Butter Frosting
16 ounces cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar, sifted
2 cups smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Add peanut butter and beat until blended. Gradually add the confectioners’ sugar, mixing thoroughly and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

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

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.

Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.