Chocolate Peanut Butter Drip Cake
The love of chocolate and peanut butter has become an addiction for some of us. So here is a cake that combines them into one! Go easy however, for it is a rich combo! (Magen)
Chocolate Peanut Butter Drip Cake
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable or Canola oil 1 cup sour cream
1 1/2 cups water
2 tablespoons white vinegar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Reeses Mini Peanut Butter cups, coarsely chopped
-Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans. Grease the pan well, then dust with flour or line the bottom of each pan with a round of parchment or waxed paper then spray with cooking spray.
-In a large mixing bowl or the bowl of an electric mixer, combine flour, sugar, cocoa powder, baking soda, and salt. Add the oil and sour cream and whisk to blend. Beat in the water, vinegar and vanilla at low speed. 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 the batter among the 2 prepared cake pans.
-Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 20 minutes then invert them onto wire racks and let cool completely.
-To assemble the cake, place the cake layers on a flat surface in front of you. With a long serrated knife, saw gently through the middle of the cake to create two even cake layers from each one. You will now have 4 layers of cake.
-Place one layer, flat side up, on a cake stand or large serving plate. Spread 1/2 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next two layers. Place the last layer on top, with the rounded side facing up, then frost the top and sides of the cake with the remaining frosting. Place in the fridge to chill for about 30 minutes.
-Remove the cake form the fridge, then place the cake plate on a large baking sheet to catch any drips of the glaze. Pour the ganache glaze over the top of the cake, and using a spatula, spread it evenly over the top just to the edges so that some of 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. Remove about 1 hour before serving. Garnish the top of the cake with the chopped Peanut Butter Cups.
-Makes an 9-inch 4 layer cake. Serve in thin slices as it is very rich! Serves 12-16.
Peanut Butter Frosting:
10 ounces cream cheese, at room temperature
1 stick (or 1/2 cup) unsalted butter, at room temperature
5 cups confectioners’ (powdered) sugar
2/3 cup smooth peanut butter
-In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar, mixing thoroughly after each addition. Scrape 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. Makes about 5 cups frosting.
Chocolate Ganache Glaze:
8 oz semisweet or 60% chocolate finely chopped (you can use chocolate chips) 1 cup heavy whipping cream
-Pour cream into a small heavy bottomed saucepan. Heat cream over medium-high heat, just until bubbles form around the edges and it begins to steam.
-Place the chocolate into the cream and remove from heat without stirring. Let cream and chocolate sit for about 15 minutes, then with a wire whip, gently stir the chocolate into the cream until it is very smooth and no traces of solid chocolate are left. (It may take a couple of minutes to stir it until smooth.)
-Let the chocolate/cream mixture sit at room temperature for about 30 minutes until slightly thickened. It should be thin enough to drip off the edges of the cake but thick enough to spread on the top.
-Makes about 2 cups ganache.
PERSNICKETY NOTES:
**To make the cakes easier to handle when assembling, place the cooled cakes into the freezer for 20 - 30 minutes. This will make frosting and maneuvering them much easier.
**If you want to ensure that the cake crumbs don’t show through the frosting, make a Crumb Coat. Frost the entire cake with a thin layer of the frosting, then chill for about 30 minutes to firm it up. Remove from the fridge and continue with the frosting and glazing directions. This will allow you to have a smoother and neater final coat of frosting.
Chill the assembled cake for at least 1 hour, then garnish the top with chopped Reese’s Peanut Butter Cups.
The ganache glaze should be poured over the top of the cake and smoothed to the edges, allowing drips to flow down the sides of the cake.
Dive in to a beautiful slice of cake - tender, rich chocolate and peanut butter heaven!
