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My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

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Recipe Summary

prep:
1 hr
cook:
35 mins
additional:
2 hrs 35 mins
total:
4 hrs 10 mins
Servings:
14
Yield:
1 triple layer 8-inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Chocolate Cake:
Peanut Butter Frosting:
Chocolate-Peanut Butter Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

I like to insert a round Silpat(R) at the base of each pan before greasing and flouring. Pam(R) for baking is a good choice to quickly grease and dust the pans.

Editor's Note:

Nutrition data for this recipe includes the full amount of frosting. The actual amount of frosting consumed will vary.

Nutrition Facts

1290 calories; protein 16.5g; carbohydrates 160.8g; fat 70g; cholesterol 115.9mg; sodium 456.3mg. Full Nutrition
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