Mama’s Chocolate – Peanut Butter Cake
This cake is very rich! Serve it in the thinnest slices possible and keep a glass of milk handy.
Makes a 2 layer, quarter sheet cake
2 cups (250 grams) all-purpose flour
2 1/2 cups (500 grams) sugar
3/4 cup (about 65 grams) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (235 ml) butter, at room temperature
1 cup (240 grams) sour cream, at room temperature
1 1/2 (355 ml) cups distilled water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 large, organic, cage-free eggs
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a ½ sheet pan. Line the bottom of the pan with parchment paper or a silicone matt and grease them up with butter.
- Combine the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Sift the combined dry ingredients into another bowl.
- Beat the butter until it is creamy. Gradually beat in the dry ingredients, then the sour cream and 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. Pour into your prepared pan.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pan for about 20 minutes. Invert onto a wire rack that is covered with parchment paper or a silicone matt, carefully peel off the paper liner or silicone matt from the bottom, and let cool completely. This cake is very, very soft. Firm it up in the freezer for 30 minutes.
TO FROST THE CAKE
- Cut in half. Place one layer, flat side up, on a cake stand or large serving plate. Spread 1/3 of the Peanut Butter Frosting evenly over the top. Place the top layer on and frost the top and sides of the cake with another 1/3.
- Make a “crumb coat” of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.
- Decorate with the Chocolate–Peanut Butter Glaze. Simply pour the glaze over the top of the cake, and using a spatula. Spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped, salted peanuts and mini chocolate chips.
- 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
Makes about 7 cups
16 ounces cream cheese, at room temperature
1 ½ sticks of butter, at room temperature
8 cups confectioners’ sugar, sifted
½ cups smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out). I use Skippy natural.
- In your mixer bowl, 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.
- Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces (225 grams) semisweet chocolate, coarsely chopped
3 tablespoons (50 grams) smooth peanut butter
2 tablespoons (40 grams) light corn syrup, honey or golden syrup
1/2 cup (120 ml) whole milk
- 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 milk, beating until smooth.