Recipe (adapted to include the modifications listed above):
Ingredients for cake:
- 2 cup All Purpose Flour
- 2.5 cup sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup neutral vegetable oil (canola, soybean, etc)
- 1 cup sour cream
- 1.5 cup water
- 2 tbs distilled white vinegar
- 1 tsp vanilla extract
- 2 eggs
1. Pre-heat oven to 350F. butter your cake rounds. Smitten Kitchen uses 3 8" pans; I used 2 9" cake pans (so I had a double layer cake versus her triple layer cake). Line the bottoms of your pans with parchment paper, and butter that as well.
2. sift flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk them together until well combined. Add the oil and sour cream and whisk to blend. Gradually beat in the water, and then blend in the vanilla and vinegar. whisk in the eggs and beat until well blended. Remember to scrape down the sides of your bowl. Divide evenly among your cake pans.
3. bake for 30-35 minutes (could be longer if you make a bigger cake like I did), but check for doneness by inserting a toothpick. It should come out mostly clean. Let the pans cool for around 20 minutes, and then invert onto wire racks (peel the parchment off the bottom of the cakes). Let them cool entirely. Once cooled, stick them in the fridge or freezer so they're easier to work with later on.
4. Frost the cake by setting down one cake layer (if your cake layers are domed, shave them so they're flat). Spread .75-1.5 cups of frosting on the top and evently spread out (this will depend on how big your cake is). Repeat with any remaining layers. then frost the outside of your cake with your remaining frosting. If your cake was previous frozen or very cold, you might even manage to do this without first frosting a crumb layer. then stick your frosted cake in the fridge for another 30 minutes.
5. To finish off with the chocolate glaze/ganache, pour the glaze over the top of the cake, and quickly spread it to the edges, letting it drip down the sides before it sets. Because your cake is chilled, it will set quickly, so work fast! After applying the chocolate, stick the cake back in the fridge for 30 minutes.
Ingredients for Peanut Butter Frosting:
- 10 oz. cream cheese, softened
- 1 stick unsalted butter, softened
- 2.5 cups confectioner's sugar, sifted
- 2/3 cup smooth peanut butter
1. In a large bowl or electric mixer, combine cream cheese and butter and beat until light and fluffy. slowly add the confectiner's sugar 1 cup at a time, mixing well (remember to scrape down your bowls). Continue to beat 3-4 minutes, until light and fluffy.
2. Add the peanut butter and thoroughly mix.
Ingredients for Chocolate glaze/ganache:
- 8 oz semisweet chocolate, chopped
- 3 tbs smooth peanut butter
- 2 tbs corn syrup
- .75 cup half and half
1. In a double broiler over simmering water, mix together the chocolate, peanut butter, and corn syrup. whisk often, and heat until chocolate is thoroughly melted and the mixture is smooth.
2. remove from heat, and add the half and half while whisking. Beat until smooth and shiny. Use while still warm.
bon Appetit!
