Sour Cream Chocolate Cake With Cream Cheese Peanut Butter Frosti - cooking recipe

Ingredients

all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, dutch process if possible
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil or 1 cup light flavored olive oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Peanut Butter Frosting
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
4 cups powdered sugar
1/2 cup plus 2 tablespoons creamy peanut butter
Chocolate Peanut Butter Glaze
8 ounces semi-sweet chocolate chips
3 tablespoons smooth peanut butter
1/2 cup half-and-half

Preparation

For the cake:
Preheat the oven to 350 degrees.
Generously butter the bottom and sides of three 8\" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
Whisk together all dry ingredients in a large bowl.
Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
Remove from the oven and let the cake cool in the pans for 20 minutes or so.
Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
Frosting:
In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
Add the peanut butter and beat until thoroughly blended.
To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
The more set the first frosting is, the better the drip effect that will be created by the final glaze.
Glaze:
In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
Remove the cake about one hour before serving and let it rest at room temperature.