Chocolate-Peanut Butter Layer Cake
Description
This decadent chocolate-peanut butter layer cake, made with a cream cheese frosting and a sweet glaze, is sure to impress guests at birthday parties--or any special occasion.
Ingredients
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2 1/2 cups white sugar
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1 cup canola oil
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1 cup sour cream
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3/4 cup unsweetened cocoa powder
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2 large eggs
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2 tablespoons rice vinegar
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3 teaspoons pure vanilla extract
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1 teaspoon salt
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2 cups all-purpose flour
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1 1/2 cups water
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2 1/2 (8 ounce) packages cream cheese, at room temperature
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1 cup unsalted butter, at room temperature
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10 cups confectioners' sugar
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1 1/2 cups smooth peanut butter
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8 ounces semisweet chocolate, coarsely chopped
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3 tablespoons smooth peanut butter
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2 tablespoons light corn syrup
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1/2 cup half-and-half
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
2
Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
3
Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4
Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
5
Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
6
Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
7
Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.