chocolate peanut butter cake

i made this for my boyfriend's birthday, largely because he has loved any baked good i've made involving chocolate and peanut butter (see previously: peanut butter chocolate chip cookies, peanut butter brownies and chocolate chip oatmeal peanut butter cookies--dear god). this, however, trumps them all as the least healthy thing i've ever made, and i repeatedly found myself thinking, "i can't believe i'm making this" as i added each ridiculous ingredient into the mixing bowl. i made a few (admittedly feeble) attempts to make this somewhat less of a glycemic index nightmare, namely by reducing the 10 oz of cream cheese to a somewhat friendlier 8 oz of neufchâtel, reducing the cream in the ganache, and cutting out, between the cake and the frosting, a full three cups of sugar. and you know what? even after taking out all that sugar, i still think this was just a bit too sweet.

that all being said, it's a rich, dense, tripple whammy of a cake and the combination of peanut butter and chocolate is one of my favorite (five year old worthy as it may be). just make sure to have a glass of (soy) milk nearby.

chocolate cake with peanut butter frosting & chocolate peanut butter ganache
adapted from sky high: irresistible triple layer cakes, cake tips courtesy of smitten kitchen
makes a giant 8" triple-layer cake that will feed a small army

• 2 cups flour
• 2 cups sugar
• 3/4 cup plus 3 tbsps unsweetened cocoa powder, preferably dutch process
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend (i subbed in half melted butter, because vegetable oils make me feel weird)
  
• 1 cup sour cream (if you wanted to make this even more obscene, feel free to use crème fraîche)
• 1 1/2 cups water
• 2 tablespoons distilled white vinegar
• 1 tsp vanilla extract
• 2 eggs

preheat the oven to 350°F. line the bottom of 3 8" cake pans with a round of parchment or waxed paper, and butter paper and sides of pan.

sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. whisk to combine them well. add the oil and sour cream and whisk to blend. gradually beat in the 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. divide among the 3 prepared cake pans: a little over 2 cups of batter per pan, although mine still baked out very unevenly despite measuring.

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 pans for about 20 minutes and then firm up in the freezer for about 30 minutes--this will make frosting and assembly a whole lot easier.

to frost the cake, place one layer, flat side up, on a cake stand or large serving plate. spread 2/3 cup cup of the peanut butter frosting evenly over the top. repeat with the next layer. place the last layer on top and frost the top and sides of the cake with a crumb coat of frosting--a very thin layer that binds any dark crumbs to the cake and makes your final layer much easier to spread.

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, it helps to chill it again for about 20 minutes to let it firm up.

to decorate with the ganache, put the cake plate on a large baking sheet or circle of cardboard to catch any drips. pile glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. store covered in the refrigerator (i like this cake best cold anyway).

peanut butter frosting
makes enough to frost the cake with a bit left over

• 8 ounces cream cheese or neufchâtel (lower fat), at room temperature
• 1 stick unsalted butter, at room temperature
• 2 1/2 cups confectioners’ sugar, sifted
• 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

in a large bowl with an electric mixer, 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 ganache

• 8 oz semisweet chocolate, coarsely chopped (or use chocolate chips)
• 3 tbsps smooth peanut butter
• 2 tbsps light corn syrup
• 1/4 cup half-and-half

in the top of d double boiler or in a bowl set over simmering water, melt chocolate. when it's almost smooth, stir in peanut butter and corn syrup. whisk until smooth.

remove from the heat and whisk in the half-and-half, beating until smooth. use while still warm.