You may remember The Ugliest Cake Ever. A haphazard pantry experiment that kept Andrew and I laughing for days as we ate every bite of the delicious but most hideous cake to ever grace our home. When my friend Lisa told me about this Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze, I drooled. And then I smelled it…my chance for redemption.
I made this cake for Andrew’s birthday this year. If you looked at The Ugliest Cake Ever post, you may have realized that his birthday is in February. In the craziness of selling our house and moving halfway across the country, these pictures got shoved to the bottom of the folder and I nearly forgot about them. I didn’t forget this cake though, and I’ve been thinking about it a lot lately. I think it would be very pretty for Halloween, don’t you? I mean, it’s kind of orange and black, so it would fit the “theme”, right? RIGHT?
Who am I kidding? When have I ever needed to justify making a cake?
UPDATE: I am making this cake for book club on Tuesday night. Fellow readers, prepare for your intellects to be obliterated by this chocolate-peanut butter bomb of deliciousness.
For the Chocolate Cake:
2 c. flour
2 c. sugar
3/4 c. cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1/4 tsp. salt
1 c. whole milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water
Preheat oven to 350 degrees. Grease two 9″ layer cake pans & dust with cocoa. Set aside.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well blended. Add eggs, milk, oil and vanilla and beat well until combined – about two minutes.
While beating, place water in a microwave-safe container and heat to a boil. Stir water into cake batter.
Pour the thin batter into prepared pans. Bake at 350 degrees for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched and toothpick inserted in center comes out clean. Cool for 5 minutes. Remove cakes from the pans and cool completely on a wire rack.
For the Peanut Butter Frosting:
10 oz. cream cheese at room temperature
1 stick unsalted butter at room temperature
5 c. confectioners sugar, sifted
2/3 c. smooth peanut butter
In a large bowl, beat the cream cheese and butter until light and fluffy. Gradually add confectioners sugar one cup at a time. Mix thoroughly after each addition, scraping down the sides often. Continue to beat on medium speed another 3-4 minutes. Add the peanut butter and beat until thoroughly blended. (Lisa’s note: I wanted more peanut butter taste so I added a little more peanut butter – taste first, but you may want to do the same!)
For the Chocolate-Peanut Butter Glaze
8oz. semi-sweet chocolate, coarsely chopped
3 tbsp. smooth peanut butter
2 tbsp. light corn syrup
1/2 c. half-and-half
Create a double boiler by setting a heat-safe bowl over a pot of simmering water – make sure the bottom of the bowl is not touching the water. Combine the chocolate, peanut butter and corn syrup and whisk until the chocolate is melted & the mixture is smooth. Remove from heat & whisk in the half-and-half, beat until smooth.
Assemble the Cake
Place one of the chocolate cakes on a cake stand or serving plate. Spoon somewhere between a half and one cup of the peanut butter frosting into the center of the cake and spread it out.
Add the other chocolate cake to the top. Spoon all the frosting into the center of the cake and then spread evenly over the top and sides.
Note: The chocolate peanut butter glaze needs to be poured while it is still warm, so you may want to wait to make it until you have the cake assembled to this point.
Pour the glaze over the top of the cake and allow it to drip down the sides.
Cut a slice. Or two. This cake will make you get a little bit crazy like that.