When I saw this Chocolate-Peanut Butter Triple Layer Cake recipe I immediately knew Justin would like it... chocolate and peanut butter are Justin's favorite! I only have two cake pans so I didn't make a triple layer cake but it turned out just fine. The chocolate cake was really really moist, a very delicious chocolate cake! Justin didn't like the icing, he isn't a fan of cream cheese and the flavor was too noticeable for him. So I probably won't be making this cake again since it wasn't Justin's favorite but seriously... we just had our Chocolate Torte. Can any other cake really live up to those standards? I don't think so.
... while typing this blog I had to stop and yell at Justin who was trying to "make a basket" by throwing candy into our sleeping son's mouth. Hehe, I love my husband! He is the chocolate to my peanut butter!
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
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter (not a "natural" variety)
Line three (I only used two) 8-inch round cake pans with buttered parchment circles in the bottoms of the pans. Butter and flour the pans. (Make sure to get them really buttered and floured--these cakes are really sticky!) Whisk together the dry ingredients (flour sugar, cocoa powder, baking soda, and salt). Then add the oil and sour cream and whisk together. Gradually whisk in the water, followed by the vinegar and vanilla. Whisk in the eggs and beat well to blend, scraping down the sides of the bowls as needed. Divide among the three pans and bake at 350 for about 30-35 minutes. Cool in the freezer about 30 minutes before frosting.
Beat together the cream cheese and butter until fluffy. Add the confectioners' sugar slowly...you might not use all of it. Add the peanut butter and beat thoroughly for 3-4 minutes until light and fluffy. Remove the cakes from the freezer and place one layer on the serving tray. Spread 2/3 cup frosting on the bottom layer; top with a second layer, another 2/3 cup of frosting, and the top layer of cake. Spread a thin layer of frosting on the entire cake. Chill for about an hour before serving and store in the refrigerator.
Monday, February 23, 2009